Penicillin production by Penicillium nalgiovense (original) (raw)
Related papers
Mycological research, 2003
The presence of some fungi on a variety of food products, like cheeses or cured meat products, is beneficial for the ripening of the product and for the development of specific flavour features. The utilization of these fungi as starters, which are inoculated normally as asexual spores on the food products at the beginning of the ripening process, is becoming a usual procedure in the food industry. The starter culture also prevents undesirable fungi or bacteria from growing on the product. Penicillium nalgiovense is the most frequently used starter for cured and fermented meat products, but the fact that this fungus can secrete penicillin to the meat product makes it important to get strains unable to synthesize this antibiotic. In this work we report that P. nalgiovense strains impaired in penicillin production can be obtained by disruption of the pcbAB gene (the first gene of the penicillin biosynthetic pathway). When applied as starter on cecina (a salted, smoke-cured beef meat p...
Mould growth on traditional greek sausages and penicillin production by Penicillium isolates
Meat Science, 2007
Visible moulds were isolated and identified from traditional Greek sausages from Northern Greece. Penicillium species were isolated from 90.8% of visibly mouldy sausages. Penicillium solitum, P. nalgiovense and P. commune species made up 60.6% of the total number of isolates. The most frequently occurring species was P. solitum (26.1%). P. nalgiovense and P. olsonii were found to be positive to penicillin production in an agar assay and further examination for antibiotic production in liquid culture with complex media designed for penicillin production, confirmed their ability for penicillin biosynthesis. Penicillin production by P. olsonii is reported for the first time in this study.
Applied and Environmental Microbiology, 2002
Mycobiota growing on food is often beneficial for the ripening and development of the specific flavor characteristics of the product, but it can also be harmful due to the production of undesirable compounds such as mycotoxins or antibiotics. Some of the fungi most frequently isolated from fermented and cured meat products such as Penicillium chrysogenum and Penicillium nalgiovense are known penicillin producers; the latter has been shown to be able to produce penicillin when growing on the surface of meat products and secrete it to the medium. The presence of penicillin in food must be avoided, since it can lead to allergic reactions and the arising of penicillin resistance in human-pathogenic bacteria. In this article we describe a study of the penicillin production ability among fungi of the genus Penicillium that are used as starters for cheese and meat products or that are frequently isolated from food products. Penicillium griseofulvum was found to be a new penicillin producer and to have a penicillin gene cluster similar to that of Penicillium chrysogenum. No other species among the studied fungi were found to produce penicillin or to possess the penicillin biosynthetic genes, except P. verrucosum, which contains the pcbAB gene (as shown by hybridization and PCR cloning of fragments of the gene) but lacks pcbC and penDE. Antibacterial activities due to the production of secondary metabolites other than penicillin were observed in some fungi.
Penicillin production by wild isolates of Penicillium chrysogenum in Pakistan
Brazilian Journal of Microbiology, 2012
The present study was aimed at exploring the native wild isolates of Penicillium chrysogenum series in terms of their penicillin production potential. Apart from the standard medium, the efforts were made to utilize suitable agro-industrial wastes for the maximum yield of penicillin. Two series of P. chrysogenum were isolated from local sources and named as P. chrysogenum series UAF R1 and P. chrysogenum series UAF R2. The native series were found to possess better penicillin production potential than the already reported series of P. chrysogenum. However, P. chrysogenum series UAF R1 was found to be the best candidate for high yield of penicillin starting at 100 hour as compared to P. chrysogenum series UAF R2 which produced the highest yield of penicillin at 150 hours for a shorter period of time. Addition of Corn Steep Liquor (CSL) to the fermentation medium resulted in the production of 1.20g/L penicillin by P. chrysogenum series UAF R1 and P. chrysogenum series UAF R2. The fermentation medium in which Sugar Cane Bagasse (SCB) was replaced with CSL resulted in the highest yield of penicillin (1.92g/L) by both native series of P.
Journal of Food Protection, 2009
The use of fungal starter strains in the casing of dry fermented sausages allows standardization of the manufacturing process and ensures consumer safety. Penicillium nalgiovense is normally used for this purpose. Even though this species is reported as safe with respect to the production of the most common mycotoxins, its safety may be strain specific. The aim of the present work was to assess the toxicogenic potential of nine P. nalgiovense strains isolated from dry fermented sausages that were previously suitable as starters. The strains were tested for toxicity on brine shrimp larvae and the human cell line MCF7, for mutagenicity in the Ames test, and for antibacterial activity against gram-positive and gram-negative bacteria. According to our results, several P. nalgiovense strains were positive in more than one bioassay. Therefore, it is important to use different toxicological assays when characterizing strains intended for food use. Strains S1-2 and S14-4, which belong to bi...
PENICILLIN PRODUCTION BY MUTANT OF Penicillium chrysogenum
Jurnal Bioteknologi & Biosains Indonesia (JBBI), 2016
Penisilin adalah antibiotika yang pertama kali ditemukan dan digunakan untuk pengobatan infeksi bakteri. Sejak ditemukan penisilin sebagai antibiotika oleh Alexander Fleming pada tahun 1928, banyak usaha dilakukan untuk meningkatkan produktivitas Penicillium chrysogenum. Pemuliaan galur untuk meningkatkan produksi penisilin dapat menggunakan mutasi acak secara fisika dan kimia. Pada penelitian ini, radiasi sinar ultraviolet digunakan untuk mendapatkan mutan P. chrysogenum. Produksi penisilin ditentukan menggunakan HPLC dan produktivitas mutan dibandingkan dengan induk P. chrysogenum. Mutan M12 menghasilkan penisilin 1,23 kali lebih banyak dibandingkan dengan induk P. chrysogenum.
Food Microbiology, 2002
The e¡ect of various factors and compounds used in the manufacturing of 'Cantimpalos chorizo' , a fermented meat sausage made in Spain, on the growth of three strains of Penicillium olsonii isolated from the surface of the sausage has been investigated. In addition, one strain of Penicillium nalgiovense (ATCC 66742), used as starter culture in fermented foods, has been included in the study. Fungi were grown under various ecological conditions (temperature, water activity and pH) and in the presence of the main antimicrobial compounds (sodium chloride, sodium nitrite and potassium nitrate) and spices (paprika, oregano and garlic) that are added to the initial sausage mixture. The e¡ect of di¡erent combinations of some of the factors was also investigated. The results showed that at the levels found during the manufacturing of the sausage, the most in£uencing parameters on the growth of both species were water activity, temperature and sodium chloride. Both P. olsonii and Penicillium nalgiovense were capable of growing at 108C. Penicillium nalgiovense and one of the natural P. olsonii strains could also grow at the lowest water activity tested (0?86). However, the optimum water activity was higher for both species (0?92 for P. olsonii and close to 1for P. nalgiovense). The pH, nitrates and nitrites, and the spices tested had no or a very little e¡ect on the growth of both species. Di¡erences among the naturally isolated strains were not signi¢cant (P40?05) in most experiments. Also, in general terms, the behaviour of our isolates was very similar to the reference strain of P. nalgiovense, which indicates closeness to this species from a technological point of view and suggests the possibility of the use of P. olsonii as starter culture.
Journal of Applied Chemistry and Biotechnology, 1976
In sucrose-limited chemostat cultures of high-yielding strains of Penicillium chrysogenum the ability to produce penicillin was progressively lost. Subcultures from the chemostats on to agar showed a progressive increase in the proportion of nonconidiating colonies, designated the D-phenotype, which produced low yields of penicillin in shake-flask tests. When the growth-limiting substrate was ammonia, phosphate or sulphate, production of penicillin was maintained and the D-phenotype did not appear. However, when a mutant with the D-phenotype was inoculated into an ammonia-limited culture of the parent strain, it quickly displaced the parent. The mutant had a yield constant for ammonia 44% higher than had the parent. The conclusion reached is that growth-limitation by the carbon source is necessary for the occurrence of the mutation or for the initial stages of selection.