Sporulation of Penicillium camemberti in submerged batch culture.
Sporulation of Penicillium camemberti was studied in submerged batch fermentation. A defined medium was used with glucose and ammonium as C- and N-sources. Temperature was set to 25 degrees C at pH 5.6. Essential for submerged sporulation was the presence of calcium (14 mM) which was adsorbed to the cell walls in all sporulating strains and inhibited mycelial growth. Acetate led to highly branched conidiophores and was the second main factor for efficient sporulation. The chelating properties of citrate were necessary for keeping calcium and phosphate in solution. Fermentation conditions allowed high spore yields after 96 h (1.6 x 10(8) spores/ml). Cyclopiazonic acid, the mycotoxin common for P. camemberti was produced during fermentation. The levels observed (0.5-4 ppm at 96 h) were strain specific and not related to spore yield.
Bockelmann
W
W
Institut für Mikrobiologie, Bundesanstalt für Milchforschung, Kiel, Germany.
Portius
S
S
Lick
S
S
Heller
K J
KJ
D002118:Calcium / Q000378:metabolism; D002611:Cheese / Q000382:microbiology*; D019343:Citric Acid / Q000378:metabolism; D003470:Culture Media / Q000737:chemistry; D005285:Fermentation; D005516:Food Microbiology; D005947:Glucose / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D007211:Indoles / Q000032:analysis / Q000378:metabolism; D009183:Mycotoxins / Q000032:analysis / Q000378:metabolism; D010407:Penicillium / Q000502:physiology*; D000644:Quaternary Ammonium Compounds / Q000378:metabolism; D013170:Spores; D013696:Temperature
D003470:Culture Media; D007211:Indoles; D009183:Mycotoxins; D000644:Quaternary Ammonium Compounds; D019343:Citric Acid; D005947:Glucose; D002118:Calcium; C000543:cyclopiazonic acid