The concept of coupling molecular diffusion and reaction has been applied in the past to various biological systems with clearly defined geometrical properties like pellets and immobilised enzymes/microorganisms. This paper investigates the use of the same principle to characterise the diffusional limitation in suspensions of filamentous microorganisms. Experimental results of oxygen-uptake measurements from Aspergillus niger fermentations in a 50 cu.dm turbine-agitated fermentor are presented with theoretical predictions of coupled diffusion and oxygen kinetics. Results are discussed on the basis of turbulence theory so that the mycelial broth can be structured in hypothetical spherical elements. Consideration of local energy-dissipation rates in the impeller region provides reasonable explanation of the strong influence of the impeller/tank diameter ratio on the effective oxygen-uptake rate at a given power input. (Refs. 18).