Evidences for synergistic effects of Geotrichum candidum on Penicillium camembertii growing on cheese juice

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

“…More recently, a synergistic effect of G. candidum on P. camembertii growth was clearly shown in a mixed culture on Camembert juice (Aziza et al, 2005), namely the cheese like water soluble fraction, extracted from curd at the demoulding and containing the whole substrates available for growth of surface flora in situ (Boutrou et al, 1999). The enzymatic activities of G. candidum allowed an easier assimilation of peptides and amino acids as carbon sources by P. camembertii ; no other carbon sources were needed, or used only at the end of culture for cell maintenance (Aziza et al, 2005).…”

“…The enzymatic activities of G. candidum allowed an easier assimilation of peptides and amino acids as carbon sources by P. camembertii ; no other carbon sources were needed, or used only at the end of culture for cell maintenance (Aziza et al, 2005). Investigation of the proteolytic activities involved in the synergistic effects between the two fungi showed that these effects are predominant during the second part of culture (Boutrou et al, 2006).…”

“…Some similarity can be found between the behaviors recorded for G. candidum on one hand and P. camembertii on the other hand growing in pure cultures on the above-cited media. Indeed, peptides and amino acids from cheese juice (Aziza et al, 2005), peptones (Adour et al, 2002) or glutamate were in all cases used by both microorganisms as carbon sources, in addition to being used as nitrogen sources. Contrarily, the second carbon source, lactate, was in all cases only dissimilated by P. camembertii for energy supply, while G. candidum did not use lactate during growth but only for energy supply during the stationary state.…”

Diauxic growth of Geotrichum candidum and Penicillium camembertii on amino acids and glucose

“…Glucose was enzymatically determined; it was first oxidized to gluconic acid in the presence of glucose oxidase (GOD), and the produced hydrogen peroxide was measured after 80 minutes by reaction with ABTS (2,2'-Azino-bis[3-ethylbenzthiazoline-6-sulfonic acid]) in the presence of peroxidase (POD) (all from Sigma Diagnostics, St Quentin Fallavier, France). The test amino acid was determined on a 3% sulfonic acid filtrate using a Pharmacia LKB-Alpha Plus series 2 amino acid analyser (Pharmacia Biotech., Saclay, France) (Aziza et al, 2005). Ammonium was determined using a Dionex DX-500 high performance liquid chromatographic system (Dionex, F-78354 Jouy-en-Josas, France), with a cation exchange column (CS15 IonPac column, 250 x 4 mm) as described by Gaucheron and coworkers (Gaucheron et al, 1996).…”

“…Some similarity was found between the behaviours recorded for G. candidum and P. camembertii growing in pure cultures. Indeed, peptides and amino acids from cheese juice (Aziza et al, 2005), peptones (Adour et al, 2002) or glutamate were in all cases used by both microorganisms as carbon sources, in addition to being used as nitrogen sources. Contrarily, the second carbon source, lactate, was in all cases only dissimilated by P. camembertii for energy supply, while G. candidum did not use lactate during growth, but only for energy supply during the stationary phase.…”