Submerged cultures of Geotrichum candidum and Penicillium camembertii on amino acids and glucose

Journal of General and Applied Microbiology

Volumn 49, Issue 4, 2003, Pages 251-255

  Amrane, Abdeltif ^a   Pestel, Valérie ^a   Prigent, Yves ^a  

^a UNIVERSITÉ DE RENNES 1   (France)

Author keywords

Carbon and nitrogen substrates; Geotrichum candidum; Growth; Penicillium camembertii; pH variations

Indexed keywords

ALANINE; AMINO ACID; ARGININE; ASPARTIC ACID; CARBON; CASEIN HYDROLYSATE; CYSTEINE; GLUCOSE; GLUTAMIC ACID; GLYCINE; HISTIDINE; LEUCINE; LYSINE; METHIONINE; NITROGEN; PHENYLALANINE; PROLINE; SERINE; THREONINE; TRYPTOPHAN; VALINE;

ACIDIFICATION; AMINO ACID METABOLISM; ARTICLE; BACTERIUM CULTURE; CARBON SOURCE; CENTRIFUGATION; CULTURE MEDIUM; DEAMINATION; ENERGY RESOURCE; FUNGAL STRAIN; FUNGUS CULTURE; FUNGUS GROWTH; GEOTRICHUM CANDIDUM; MICROBIAL BIOMASS; NONHUMAN; PENICILLIUM; PH; SUBMERGED CELL CULTURE;

AMINO ACIDS; CULTURE MEDIA; FERMENTATION; GEOTRICHUM; GLUCOSE; PENICILLIUM;

BACTERIA (MICROORGANISMS); FUNGI; GALACTOMYCES GEOTRICHUM; GEOTRICHUM; PENICILLIUM; PENICILLIUM CAMEMBERTI;

EID: 1642545028     PISSN: 00221260     EISSN: None     Source Type: Journal    
DOI: 10.2323/jgam.49.251     Document Type: Article

References (15)

1. Aldarf, M., Amrane, A., and Prigent, Y. (2002) Carbon and nitrogen substrates consumption, ammonia release and proton transfer in relation with growth of Geotrichum candidum and Penicillium camemberti on a solid medium. J. Biotechnol., 95, 99-108.
2. Amrane, A., Plihon, F., and Prigent, Y. (1999) Proton transfer in relation to growth of Geotrichum candidum and Penicillium camembertii in synthetic liquid media. Enzyme Microb. Technol., 24, 561-568.
3. Amrane, A. and Prigent, Y. (1997) Comparison of growth parameters for Geotrichum candidum Goo 17 and Penicillium camemberti LV2 in solid and liquid cultures. Le Lait, 77, 641-648.
4. Amrane, A. and Prigent, Y. (1998) A new turbidimetric device for on-line monitoring of growth of filamentous microorganisms. J. Microbiol. Methods, 33, 37-43.
5. Bockelmann, W., Portius, S., Lick, S., and Heller, K. J. (1999) Sporulation of Penicillium camemberti in submerged batch culture. Syst. Appl. Microbiol., 22, 479-485.
6. Cerning, J., Gripon, J.-C., Lamberet, G., and Lenoir, J. (1987) Biochemical activities of Penicillium used in cheese making. Le Lait, 67, 3-39.
7. Deacon, J. W. (1997) Modern Mycology, Blackwell Science Ltd., Oxford, United Kingdom.
8. Duran, A., Uruburu, F., and Villanueva, J. R. (1973) Morphogenetic and nutritional studies of Geotrichum lactis cells. Arch. Mikrobiol., 88, 245-256.
9. Fox, P. F., Law, J., Mc Sweeney, P. L. H., and Wallace, J. (1993) Biochemistry of cheese ripening. In Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups, 2nd ed., ed. by Fox, P. F., Chapman & Hall, Glasgow, Vol. 2, pp. 389-438.
10. Gripon, J.-C. (1993) Mould-ripened cheeses. In Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups, 2nd ed., ed. by Fox, P. F., Chapman & Hall, Glasgow, Vol. 2, pp. 111-136.
11. Herbert, D., Phipps, P. J., and Strange, R. E. (1971) Chemical analysis of microbial cells. In Methods in Microbiology, Vol. 5B, ed. by Norris, J. R. and Ribbons, D. W., Academic Press, New York, pp. 265-308.
12. Karahadian, C. and Lindsay, R. C. (1987) Integrated roles of lactic acid, ammonia, and calcium in texture development of mold surface-ripened cheese. J. Dairy Sci., 70, 909-918.
13. Plihon, F., Le Doujet, S., Amrane, A., and Prigent, Y. (1998) Effects of amino acids on the growth of submerged cultures of Geotrichum candidum and Penicillium camemberti. J. Food Mycol., 1, 203-210.
14. Ribadeau-Dumas, B. (1984) Studies on the control of the ripening of Camembert type cheeses. Le Lait, 64, 448-468.
15. Trinci, A. P. J. (1969) A kinetic study of the growth of Aspergillus nidulans and other fungi. J. Gen. Microbiol,, 57, 11-24.