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The Growth of Penicillium Roqueforti on Synthetic Media

Washington Agricultural Experiment Station, Pullman

ABSTRACT

With the object in view of obtaining a strong enzyme extract to produce a Roquefort flavor in processed cheese subsequent to heating, methods for obtaining a heavy growth of the mold on synthetic media have been investigated. A specially heavy growth of the mold P. roqueforti was obtained by using a modified Dox (7) salt solution and increasing the proportion of casein and dextrose. Maximum felts were obtained at 5 per cent casein and 20 per cent dextrose.

The change of pH during growth is most extensive, ranging from pH 2.05 to 7.7 depending on the proportion of dextrose and casein. While the dextrose was present in the medium an acid reaction was obtained. The reaction moved towards the alkaline side as soon as the dextrose was used up by the mold.

A preliminary study of the protein breakdown of the casein in the media under widely different hydrogen ion concentrations was made. Thus far it would appear that the pH of the medium during growth did not materially change the type of the general protein breakdown of the casein by the growth of P. roqueforti for the growth periods studied.