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Spore production of Penicillium roqueforti by solid state fermentation: Stoichiometry, growth and sporulation behavior
Author(s) -
Desfarges Chantal,
Larroche Christian,
Gros JeanBernard
Publication year - 1987
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260290903
Subject(s) - penicillium roqueforti , spore , solid state fermentation , fermentation , food science , stoichiometry , chemistry , biology , microbiology and biotechnology , penicillium , organic chemistry
The development of Penicillium roqueforti on buckwheat seeds proceeds roughly into four steps, involving a lag phase and three growth phases. First, it appears as a spore germination and external colonization of the grains by the mycelium. Then, mainly external sporulation and internal colonization of the seeds occur and finally internal sporulation takes place. The Stoichiometry of the growth and the sporulation is established. Kinetic experiments performed in a fixed bed reactor show that the growth of the microorganism (biomass production) may be estimated by the protein content of the medium. This growth occurs with a very low μ max value close to 0.030 h −1 . The chitin content of the medium is an indicator of the sporulation, just as the metabolic liquor (mainly water) produced during the course of a cultivation. The values of the observed respiratory quotient are close to those predicted by stoichiometry.