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 × 107 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.
Conclusion
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.
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Acknowledgments
K. Boualem was supported by PhD Franco-Algerian grant and by the CROUS of Dijon, France. This study was supported by the French Minister of Education and Research, the Conseil Régional de Bourgogne, and INRA. We are very grateful to Christine Rojas and Catherine Viel for laboratory work.
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Supplementary Table 1—Primers used.
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Boualem, K., Labrie, S., Gervais, P. et al. Conidiation of Penicillium camemberti in submerged liquid cultures is dependent on the nitrogen source. Biotechnol Lett 38, 329–335 (2016). https://doi.org/10.1007/s10529-015-1983-1
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DOI: https://doi.org/10.1007/s10529-015-1983-1