AERATING PROPERTIES OF EMULSIONS STABILIZED BY SODIUM CASEINATE AND WHEY-PROTEIN CONCENTRATE

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