Physiological traits of Penicillium glabrum strain LCP 08.5568, a filamentous fungus isolated from bottled aromatised mineral water

Nevarez, Laurent; Vasseur, Valérie; Madec, A. Le; Bras, M. A. Le; Coroller, Louis; Leguérinel, Ivan; Barbier, Georges

doi:10.1016/j.ijfoodmicro.2009.01.013

Cited by 84 publications

(55 citation statements)

References 40 publications

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“…However, these results do agree with physiological studies of bacterial and fungal pure cultures, indicating that these microbial groups differ in their responses to pH. Fungal species typically have a wide pH optimum, often covering 5-9 pH units without significant inhibition of their growth (Wheeler et al, 1991;Nevarez et al, 2009). The available evidence for the fungal pH relationship thus indicates a significantly weaker direct connection with pH than bacteria (Beales, 2004), although pure culture studies have shown preference for certain pH values for different taxa of soil fungi (Domsch et al, 1980).…”

Section: Discussionsupporting

confidence: 68%

Soil bacterial and fungal communities across a pH gradient in an arable soil

et al. 2010

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Soils collected across a long-term liming experiment (pH 4.0-8.3), in which variation in factors other than pH have been minimized, were used to investigate the direct influence of pH on the abundance and composition of the two major soil microbial taxa, fungi and bacteria. We hypothesized that bacterial communities would be more strongly influenced by pH than fungal communities. To determine the relative abundance of bacteria and fungi, we used quantitative PCR (qPCR), and to analyze the composition and diversity of the bacterial and fungal communities, we used a bar-coded pyrosequencing technique. Both the relative abundance and diversity of bacteria were positively related to pH, the latter nearly doubling between pH 4 and 8. In contrast, the relative abundance of fungi was unaffected by pH and fungal diversity was only weakly related with pH. The composition of the bacterial communities was closely defined by soil pH; there was as much variability in bacterial community composition across the 180-m distance of this liming experiment as across soils collected from a wide range of biomes in North and South America, emphasizing the dominance of pH in structuring bacterial communities. The apparent direct influence of pH on bacterial community composition is probably due to the narrow pH ranges for optimal growth of bacteria. Fungal community composition was less strongly affected by pH, which is consistent with pure culture studies, demonstrating that fungi generally exhibit wider pH ranges for optimal growth.

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Section: Discussionsupporting

confidence: 68%

Soil bacterial and fungal communities across a pH gradient in an arable soil

et al. 2010

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“…The maximum xylanase production has already been reported at a temperature range of [25][26][27][28][29][30] C by Trichoderma viride 28 and P. glabrum. 29 Usually, the maximal reported temperature for these filamentous fungus is 35 C, with an indication of the absence of growth 37 C. 30,31 The activity of lignocellulolytic enzymes also increased on increasing the agitation up to 100 rpm. As for the submerged fermentation, mechanical agitation is known to be a crucial factor because of its effectiveness in mixing the contents of the medium, uniform air distribution and prevention of cell clumping.…”

Section: Resultsmentioning

confidence: 99%

“…The enzyme production was carried out at different pH (4-6) when incubated at a different temp. (25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35)(36)(37)(38)(39)(40) C) for 24-120 h at 50 ¡150 rpm based on the Central Composite Design (CCD) of RSM (Table 4 and Table 1). An aliquot of fermentation broth was withdrawn from the flask after a regular interval and centrifuged at 4 C at 7000 rpm for 15 min.…”

Section: Growth Conditions and Enzyme Production Set Upmentioning

confidence: 99%

Bioprocessing of wheat bran for the production of lignocellulolytic enzyme cocktail byCotylidia pannosaunder submerged conditions

2016

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Characterization and production of efficient lignocellulytic enzyme cocktails for biomass conversion is the need for biofuel industry. The present investigation reports the modeling and optimization studies of lignocellulolytic enzyme cocktail production by Cotylidia pannosa under submerged conditions. The predominant enzyme activities of cellulase, xylanase and laccase were produced in the cocktail through submerged conditions using wheat bran as a substrate. A central composite design approach was utilized to model the production process using temperature, pH, incubation time and agitation as input variables with the goal of optimizing the output variables namely cellulase, xylanase and laccase activities. The effect of individual, square and interaction terms on cellulase, xylanase and laccase activities were depicted through the non-linear regression equations with significant R 2 and P-values. An optimized value of 20 U/ml, 17 U/ml and 13 U/ml of cellulase, xylanase and laccase activities, respectively, were obtained with a media pH of 5.0 in 77 h at 31C, 140 rpm using wheatbran as a substrate. Overall, the present study introduces a fungal strain, capable of producing lignocellulolytic enzyme cocktail for subsequent applications in biofuel industry.

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“…The first response area was observed for the less intense thermal shock conditions 30 C:120 min to 40 C:10 min and revealed an increase of fungal growth in comparison with the fungal biomass of the control T96. A clear fungal growth increase was measured for the lowest shock condition (30 C:120 min) at supra-optimal temperature (Nevarez et al 2009). A second area was observed for intermediate thermal conditions (40 C:230 min, 40 C:120 min or 47 C:42 min), which showed a moderate reduction in fungal biomass compared to the T96 control but still greater than the fungal growth of the T48 control.…”

Section: Effect Of Thermal Shock On Fungal Growthmentioning

confidence: 93%

“…The strain has been registered as LMSA 1.01.421 in the Brittany Microbe Culture Collection (Souchothèque de Bretagne; University of Brest, France; www.ifremer.fr/souchotheque) and as LCP 08.5568 in the fungal collection of the Laboratory of Cryptogamy at the Museum National d'Histoire Naturelle (Paris, France; www.mnhn.fr). The cardinal (minimum, optimum and maximum) growth conditions of temperature and pH for this filamentous fungus have been estimated to be 6.6 C, 24.3 C and 33.8 C and pH 0.50e1.00, pH 5.50 and pH 11.20 (Nevarez et al 2009). …”

Section: Fungal Strain and Culture Mediummentioning

confidence: 97%

Use of response surface methodology to optimise environmental stress conditions on Penicillium glabrum, a food spoilage mould

Nevarez¹,

Vasseur²,

Debaets³

et al. 2010

Fungal Biology

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Fungi are ubiquitous microorganisms often associated with spoilage and biodeterioration of a large variety of foods and feedstuffs. Their growth may be influenced by temporary changes in intrinsic or environmental factors such as temperature, water activity, pH, preservatives, atmosphere composition, all of which may represent potential sources of stress. Molecular-based analyses of their physiological responses to environmental conditions would help to better manage the risk of alteration and potential toxicity of food products. However, before investigating molecular stress responses, appropriate experimental stress conditions must be precisely defined. Penicillium glabrum is a filamentous fungus widely present in the environment and frequently isolated in the food processing industry as a contaminant of numerous products. Using response surface methodology, the present study evaluated the influence of two environmental factors (temperature and pH) on P. glabrum growth to determine 'optimised' environmental stress conditions. For thermal and pH shocks, a large range of conditions was applied by varying factor intensity and exposure time according to a two-factorial central composite design. Temperature and exposure duration varied from 30 to 50 °C and from 10 min to 230 min, respectively. The effects of interaction between both variables were observed on fungal growth. For pH, the duration of exposure, from 10 to 230 min, had no significant effect on fungal growth. Experiments were thus carried out on a range of pH from 0.15 to 12.50 for a single exposure time of 240 min. Based on fungal growth results, a thermal shock of 120 min at 40 °C or a pH shock of 240 min at 1.50 or 9.00 may therefore be useful to investigate stress responses to non-optimal conditions.

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Physiological traits of Penicillium glabrum strain LCP 08.5568, a filamentous fungus isolated from bottled aromatised mineral water

Cited by 84 publications

References 40 publications

Soil bacterial and fungal communities across a pH gradient in an arable soil

Soil bacterial and fungal communities across a pH gradient in an arable soil

Bioprocessing of wheat bran for the production of lignocellulolytic enzyme cocktail byCotylidia pannosaunder submerged conditions

Use of response surface methodology to optimise environmental stress conditions on Penicillium glabrum, a food spoilage mould

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