Aerating properties of emulsions stabilized by sodium caseinate and whey protein concentrate

Sporulation of Penicillium camemberti strain SP1 in submerged batch fermentation was studied by scanning electron microscopy. A synthetic growth medium with glucose and ammonium as C- and N- sources and high calcium levels was used. Spores germinated between 12-24 h of cultivation. Small pellets (0.1-0.3 mm) were formed due to tangling of hyphae. Pellet sizes increased until the end of the batch cultivation (0.5-0.8 mm). Soon after germination (24-36 h), hyphae differentiated to form conidiophores. After 48 h, conidiophores were highly branched. Maximum spore counts of 1.5x10(8) spores/ml were achieved. At the phialide tips 1-4 spores were present. Longer chains were not observed, since spores were probably torn off by the stirrer. Secondary outgrowth of formed spores in the same batch was not observed during 96 h. Spore production came to an end after 96 h because of glucose depletion.