Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
권호 표지

Assimilation of Peptides and Amino Acids and Dissimilation of Lactate During Submerged Pure Cultures of Penicillium camembertii and Geotrichum candidum

  • Aziza, M. (Centre de Developpement des Energies Renouvelables, B.P. 62 Route de l'Observatoire, Village Celeste) ;
  • Adour, L. (Laboratoire de Chimie Appliquee et de Genie Chimique, Universite Mouloud Mammeri) ;
  • Amrane, A. (Chimie et Ingenierie des Procedes-Universite de Rennes 1/ENSCR, UMR CNRS 6226 "Sciences Chimiques de Rennes" ENSCR, Campus de Beaulieu, Avenue du General Leclerc)
  • Published : 2008.01.31
Download PDF
⟨ Previous Next ⟩

Abstract

The behavior of Penicillium camembertii and Geotrichum candidum growing in submerged pure cultures on simple (glutamate) or complex (peptones) substrates as nitrogen and carbon sources and lactate as a second carbon source was examined. Similar to the behavior previously recorded on a simple substrate (glutamate), a clear differentiation between the carbon source and the energy source was also shown on peptones and lactate during P. camembertii growth, since throughout growth, lactate was only dissimilated, viz., used for energy supply by oxidation into $CO_2$, whereas peptides and amino acids from peptones were used for carbon (and nitrogen) assimilation. Because of its deaminating activity, G candidum preferred peptides and amino acids to lactate as energy sources, in addition to being assimilated as carbon and nitrogen sources. From this, on peptones and lactate, G candidum grew faster than P. camembertii (0.19 and 0.08 g/l/h, respectively) by assimilating the most readily utilizable peptides and amino acids; however, owing to its lower proteolytic activity, the maximum biomass was lower than that of P. camembertii (3.7 and 5.5 g/l, respectively), for which continuous proteolysis and assimilation of peptides were shown.

Keywords

References

  1. Adour, L., C. Couriol, A. Amrane, and Y. Prigent. 2002. Growth of Geotrichum candidum and Penicillium camemberti 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 https://doi.org/10.1016/S0141-0229(02)00149-7
  2. Adour, L., C. Couriol, and A. Amrane. 2004. The effect of lactate addition on the growth of Penicillium camembertii on glutamate. J. Biotechnol. 114: 307-314 https://doi.org/10.1016/j.jbiotec.2004.07.007
  3. Ansley, M., A. C. Ward, and A. R. Wright. 1990. Mathematical model for the growth of mycelial fungi in submerged culture. Biotechnol. Bioeng. 35: 820-830 https://doi.org/10.1002/bit.260350810
  4. Aziza, M., L. Adour, C. Couriol, and A. Amrane. 2004. Analysis of batch submerged cultivations of Geotrichum candidum growing in lactate with either glutamate or lysine. J. Chem. Technol. Biotechnol. 79: 1412-1416 https://doi.org/10.1002/jctb.1146
  5. Boutrou, R., F. Gaucheron, M. Piot, F. Michel, J. L. Maubois, and J. Leonil. 1999. Changes in the composition of juice expressed from Camembert cheese during ripening. Lait 79: 503-513 https://doi.org/10.1051/lait:1999541
  6. Boutrou, R. and M. Guéguen. 2005. Interests in Geotrichum candidum for cheese technology. Int. J. Food Microbiol. 102: 1-20 https://doi.org/10.1016/j.ijfoodmicro.2004.12.028
  7. Boutrou, R., M. Aziza, and A. Amrane. 2006. Enhanced proteolytic activities of Geotrichum candidum and Penicillium camembertii in mixed culture. Enzyme Microb. Technol. 39: 325-331 https://doi.org/10.1016/j.enzmictec.2005.11.003
  8. Choi, D., S.-H. Kang, Y.-H. Song, K.-H. Kwun, K.-J. Jeong, and W.-S. Cha. 2005. Exo-polysaccharide production in liquid culture of Pleurotus ferulae. J. Microbiol. Biotechnol. 15: 368-375
  9. Da Silva, M. C., M. C. Bertolini, and J. R. Ernandes. 2001. Biomass production and secretion of hydrolytic enzymes are influenced by the structural complexity of the nitrogen source in Fusarium oxysporum and Aspergillus nidulans. J. Basic Microbiol. 41: 269-280 https://doi.org/10.1002/1521-4028(200110)41:5<269::AID-JOBM269>3.0.CO;2-#
  10. Deacon, J. W. 1997. Modern Mycology. 3rd Ed. Blackwell Science Ltd, Oxford
  11. Engel, E., C. Tournier, and J. L. Le Quéré. 2001. Evolution of the composition of a selected bitter Camembert cheese during ripening: Release and migration of taste-active compounds. J. Agric. Food Chem. 49: 2940-2947 https://doi.org/10.1021/jf000966u
  12. Fox, P. F., J. A. Lucey, and T. M. Cogan. 1990. Glycolysis and related reactions during cheese manufacture and ripening. Crit. Rev. Food Sci. Nutr. 29: 237-253 https://doi.org/10.1080/10408399009527526
  13. Greenberg, R. S. and L. S. Ledford. 1979. Deamination of glutamic and aspartic acids by Geotrichum candidum. J. Dairy Sci. 62: 368-372 https://doi.org/10.3168/jds.S0022-0302(79)83253-1
  14. Jollivet, N., J. Chataud, Y. Vayssier, M. Bensoussan, and J. M. Belin. 1994. Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link. J. Dairy Res. 61: 241-248 https://doi.org/10.1017/S0022029900028259
  15. Karahadian, C. and R. C. Lindsay. 1987. Integrated roles of lactate, ammonia, and calcium in texture development of mold surface-ripened cheese. J. Dairy Sci. 70: 909-918 https://doi.org/10.3168/jds.S0022-0302(87)80094-2
  16. Kim, H.-H., J.-G. Na, Y. K. Chang, G.-T. Chun, S. J. Lee, and Y. H. Jeong. 2004. Optimization of submerged culture conditions for mycelial growth and exopolysaccharides production by Agaricus blazei. J. Microbiol. Biotechnol. 14: 944-951
  17. Lenoir, J. 1970. The proteasic activity in Camembert type soft cheeses. Rev. Lait Fr. 275: 231-243
  18. Molimard, P., I. Bouvier, L. Vassal, and H. E. Spinnler. 1995. Growth of Penicillium camemberti and Geotrichum candidum in pure and mixed cultures on experimental mold ripened cheese of Camembert-type. Lait 75: 3-16 https://doi.org/10.1051/lait:199511
  19. Plihon, F., S. Le Doujet, A. Amrane, and Y. Prigent. 1998. Effect of amino acids on the growth of submerged cultures of Geotrichum candidum and Penicillium camembertii. J. Food Mycol. 1: 203-210
  20. Satake, K., T. Okuyama, M. Ohashi, and T. Shinoda. 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
  21. Trinci, A. P. J. 1969. A kinetic study of the growth of Aspergillus nidulans and other fungi. J. Gen. Microbiol. 57: 11-24 https://doi.org/10.1099/00221287-57-1-11