title: Conidiation of Penicillium camemberti in submerged liquid cultures is dependent on the nitrogen source.
abstract: OBJECTIVE
  To study the ability of a commercial Penicillium camemberti strain, used for Camembert type cheese ripening, to produce conidia during growth in liquid culture (LC), in media containing different sources of nitrogen as, industrially, conidia are produced by growth at the surface of a solid state culture because conidiation in stirred submerged aerobic LC is not known.
  
  
  RESULTS
  In complex media containing peptic digest of meat, hyphae ends did not differentiate into phialides and conidia. Contrarily, in a synthetic media containing KNO3 as sole nitrogen source, hyphae ends differentiated into phialides producing 0.5 × 10(7) conidia/ml. Conidia produced in LC were 25 % less hydrophobic than conidia produced in solid culture, and this correlates with a seven-times-lower expression of the gene rodA encoding hydrophobin RodA in the mycelium grown in LC.
  
  
  CONCLUSIONS
  Conidiation of P. camembertii is stimulated in iquid medium containing KNO3 as sole source of nitrogen and therefore opens up opportunities for using liquid medium in commercial productions.
authors.affiliation: Département des Sciences des Aliments et de Nutrition, Faculté des Sciences de l'Agriculture et de l'Alimentation, Institut sur la Nutrition et les Aliments Fonctionnels (INAF)/Centre STELA, Université Laval, 2425 rue de l'Agriculture, Pavillon Paul-Comtois, Québec, QC, G1V 0A6, Canada. kh.boualem@gmail.com.|UMR A 02102 PAM AgroSup Dijon/Université de Bourgogne-Franche Comté, 1 esplanade Erasme, 21000, Dijon, France. kh.boualem@gmail.com.
authors.forename: Khadidja
authors.initials: K
authors.lastname: Boualem
authors.affiliation: Département des Sciences des Aliments et de Nutrition, Faculté des Sciences de l'Agriculture et de l'Alimentation, Institut sur la Nutrition et les Aliments Fonctionnels (INAF)/Centre STELA, Université Laval, 2425 rue de l'Agriculture, Pavillon Paul-Comtois, Québec, QC, G1V 0A6, Canada. steve.labrie@fsaa.ulaval.ca.
authors.forename: Steve
authors.initials: S
authors.lastname: Labrie
authors.affiliation: UMR A 02102 PAM AgroSup Dijon/Université de Bourgogne-Franche Comté, 1 esplanade Erasme, 21000, Dijon, France. patrick.gervais@u-bourgogne.fr.
authors.forename: Patrick
authors.initials: P
authors.lastname: Gervais
authors.affiliation: UMR A 02102 PAM AgroSup Dijon/Université de Bourgogne-Franche Comté, 1 esplanade Erasme, 21000, Dijon, France. yves.wache@u-bourgogne.fr.
authors.forename: Yves
authors.initials: Y
authors.lastname: Waché
authors.affiliation: UMR A 02102 PAM AgroSup Dijon/Université de Bourgogne-Franche Comté, 1 esplanade Erasme, 21000, Dijon, France. jean-francois.cavin@u-bourgogne.fr.
authors.forename: Jean-François
authors.initials: JF
authors.lastname: Cavin
mesh_terms: D003470:Culture Media / Q000737:chemistry; D020869:Gene Expression Profiling; D009566:Nitrates / Q000378:metabolism; D009584:Nitrogen / Q000378:metabolism*; D010407:Penicillium / Q000254:growth & development* / Q000378:metabolism*; D017680:Potassium Compounds / Q000378:metabolism; D013172:Spores, Fungal / Q000254:growth & development*
chemical_list: D003470:Culture Media; D009566:Nitrates; D017680:Potassium Compounds; D009584:Nitrogen; C023844:potassium nitrate
keywords: Conidiation; Gene expression; Hydrophobicity; Nitrogen source; Penicillium camemberti