Competition during submerged mixed culture of Geotrichum candidum and Penicillium camembertii on glucose and threonine

Journal of General and Applied Microbiology

Volumn 54, Issue 1, 2008, Pages 1-8

  Aziza, Majda ^a   Amrane, Abdeltif ^b  

^a CENTRE DE DÉVELOPPEMENT DES ENERGIES RENOUVELABLES   (Algeria)

^b UNIVERSITÉ DE RENNES 1   (France)

Author keywords

Geotrichum candidum; Interactions; Mixed cultures; Penicillium camembertii; Substrate consumption

Indexed keywords

CARBON; GLUCOSE; LACTIC ACID; NITROGEN; THREONINE;

ARTICLE; CARBON SOURCE; COLONY FORMING UNIT; CONTROLLED STUDY; CULTURE MEDIUM; ENERGY CONSUMPTION; ENERGY RESOURCE; FUNGAL CELL CULTURE; FUNGUS GROWTH; FUNGUS ISOLATION; GEOTRICHUM CANDIDUM; INTERSPECIFIC COMPETITION; MIXED CELL CULTURE; NONHUMAN; PENICILLIUM; PENICILLIUM CAMEMBERTII; SUBMERGED CELL CULTURE; BACTERIAL COUNT; ECOSYSTEM; GEOTRICHUM; GROWTH, DEVELOPMENT AND AGING; METABOLISM;

GALACTOMYCES GEOTRICHUM; PENICILLIUM; PENICILLIUM CAMEMBERTI;

COLONY COUNT, MICROBIAL; CULTURE MEDIA; ECOSYSTEM; GEOTRICHUM; GLUCOSE; PENICILLIUM; THREONINE;

EID: 41649093630     PISSN: 00221260     EISSN: 13498037     Source Type: Journal    
DOI: 10.2323/jgam.54.1     Document Type: Article

References (32)

1. Adour, L., Couriol, C., and Amrane, A. (2004) The effect of lactate addition on the growth of Penicillium camembertii on glutamate. J. Biotechnol., 114, 307-314.
2. Adour, L., Couriol, C., and Amrane, A. (2005) Diauxic growth of Penicillium camembertii on glucose and arginine. Enzyme Microb. Technol., 36, 198-202.
3. Adour, L., Couriol, C., and Amrane, A. (2006a) Organic or mineral nitrogen source during Penicillium camembertii growth on a glucose limited medium. Enzyme Microb. Technol., 38, 55-59.
4. Adour, L., Couriol, C., Amrane, A., and Prigent, Y. (2002) Growth of Geotrichum candidum and Penicillium camembertii in liquid media in relation with the consumption of carbon and nitrogen sources and the release of ammonia and carbon dioxide. Enzyme Microb. Technol., 31, 533-542.
5. Adour, L., Aziza, M., Couriol, C., and Amrane, A. (2006b) Amino acids as carbon, energy and nitrogen sources for Penicillium camembertii. J. Chem. Technol. Biotechnol., 81, 573-579.
6. 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.
7. Amrane, A., Pestel, V., and Prigent, V. (2003) Submerged cultures of Geotrichum candidum and Penicillium camembertii on amino acids and glucose. J. Gen. Appl. Microbiol., 49, 251-256.
8. Arfi, K., Leclercq-Perlat, H. E., Spinnler, H. E., and Bonnarme, P. (2005) Importance of curd-neutralising yeasts on the aromatic potential of Brevibacterium linensis during cheese ripening. Int. Dairy J., 15, 883-891.
9. Aziza, M. and Amrane, A. (2006) Commensalism during submerged mixed culture of Geotrichum candidum and Penicillium camembertii on glutamate and lactate. Process Biochem., 41, 2452-2457.
10. Aziza, M., Couriol, C., Amrane, A., and Boutrou, R. (2005) Evidences for synergistic effects of Geotrichum candidum on Penicillium camembertii growing on cheese juice. Enzyme Microb. Technol., 37, 218-224.
11. Boutrou, R., Aziza, M., and Amrane, A. (2006) Enhanced proteolytic activities of Geotrichum candidum and Penicillium camembertii in mixed culture. Enzyme Microb. Technol., 39, 325-331.
12. Boutrou, R., Gaucheron, F., Piot, M., Michel, F., Maubois, J. L., and Léonil, J. (1999) Changes in the composition of juice expressed from Camembert cheese during ripening. Lait, 79, 503-513.
13. Christensen, B. B., Haagensen, J. A. J., Heydom, A., and Molin, S. (2002) Metabolic commensalism and competition in a two-species microbial consortium. Appl. Environ. Microbiol., 68, 2495-2502.
14. Corsetti, A., Rossi, J., and Gobetti, M. (2001) Interactions between yeasts and bacteria in the smear surface-ripened cheeses. Int. J. Food Microbiol., 69, 1-10.
15. Deacon, J. W. (1997) Modern Mycology, 3 ed., Blackwell Science, Ltd., Oxford. 303 pp.
16. Decker, M. and Nielsen, P. V. (2005) The inhibitory effect of Penicillium camembertii and Geotrichum candidum on the associated funga of white mould cheese. Int. J. Food Microbiol., 104, 51-60.
17. 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, ed. by Fox, P. F., Chapman & Hall, Glasgow, pp. 389-438.
18. Gripon, J. C. (1993) Mould-ripening cheeses. In Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups, ed. by Fox, P. F., Chapman & Hall, Glasgow, pp. 111-136.
19. Gutierrez-Correa, M. and Tengerdy, R. P. (1997) Production of cellulase on sugar cane bagasse by fungal mixed culture solid substrate fermentation. Biotechnol. Lett., 19, 665-667.
20. Herbert, D., Phipps, P. J., and Strange, R. E. (1971) Chemical analysis of microbial cells. In Methods in Microbiology, ed. by Norris, J. R. and Ribbons, D. W., Academic Press, New York, pp. 265-308.
21. Li, B. (2001) Periodic coexistence in the chemostat with three species competing for three essential resources. Math. Biosci., 174, 27-40.
22. Mc Sweeney, P. L. H. and Sousa, M. J. (2000) Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Lait, 80, 293-324.
23. Molimard, P., Bouvier, I., Vassal, L., and Spinnler, H. E. (1995) Growth of Penicillium camembertii and Geotrichum candidum in pure and mixed cultures on experimental mold ripened cheese of Camembert-type. Lait, 75, 3-16.
24. Plihon, F., Le Doujet, S., Amrane, A., and Prigent, Y. (1998) Effect of amino acids on the growth of submerged cultures of Geotrichum candidum and Penicillium camembertii. J. Food Mycol., 1, 203-210.
25. Reeves, G. T., Narang, A., and Pilyugin, S. S. (2004) Growth of mixed cultures on mixtures of substitutables substrates: the operating diagram for a structured model. J. Theoretic. Biol., 226, 143-157.
26. Rodier, J. (1975) Water Analysis, Vol. 1, Dunod, Paris, 629 pp.
27. Roger, B., Desobry, S., and Hardy, J. (1998) Respiration of Penicillium camembertii during ripening and cold storage of semi-soft cheese. Lait, 78, 241-250.
28. Roostita, R. and Fleet, G. H. (1996) The occurrence and growth of yeasts in Camembert and blue-veined cheeses. Int. J. Food Microbiol., 28, 393-404.
29. Salmon, I. and Bull, A. T. (1984) Current perspectives in microbial ecology. In Current Perspectives in Microbial Ecology, ed. by Klug, M. J. and Reddy, C. A., The American Society for Microbiology, Washington, D.C., pp. 656-662.
30. Satake, K., Okuyama, T., Ohashi, M., and Shinoda, T. (1960) The spectrophotometric determination of amine, amino acid and peptide with 2,4,6-trinitrobenzene 1-sulfonic acid. J. Biochem. Microbiol. Technol. Eng., 47, 654-660.
31. Trinci, A. P. J. (1969) A kinetic study of the growth of Aspergillus nidulans and other fungi. J. Gen. Microbiol., 57, 11-24.
32. Yvon, M. and Rijnen, L. (2001) Cheese flavour formation by amino acid catabolism. Int. Dairy J., 11, 185-201.