Impact of sodium chloride and carbon dioxide on conidial germination and radial growth of Penicillium camemberti

• Published in: Food microbiology 2023-10, Vol.115, p.104309-104309, Article 104309
• Main Authors: Valle, Marion, Nguyen Van Long, Nicolas, Jany, Jean-Luc, Koullen, Loona, Rigalma, Karim, Vasseur, Valérie, Huchet, Véronique, Coroller, Louis
• Format: Article
• Language: English
• Subjects: Cheese; Intraspecific variability; Modified atmospheres; Predictive mycology; Water activity
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1016/j.fm.2023.104309

Penicillium camemberti is a domesticated species adapted to the dairy environment, which is used as adjunct cultures to ripen soft cheeses. A recent population genomics analysis on P. camemberti revealed that P. camemberti is a clonal lineage with two varieties almost identical genetically but with contrasting phenotypes in terms of growth, color, mycotoxin production and inhibition of contaminants. P. camemberti variety camemberti is found on Camembert and Brie cheeses, and P. camemberti variety caseifulvum is mainly found on other cheeses like Saint-Marcellin and Rigotte de Condrieu. This study aimed to evaluate the impact of water activity (aw) reduced by sodium chloride (NaCl) and the increase of carbon dioxide (CO2) partial pressure, on conidial germination and growth of two varieties of P. camemberti: var. Camemberti and var. Caseifulvum. Mathematical models were used to describe the responses of P. camemberti strains to both abiotic factors. The results showed that these genetically distant strains had similar responses to increase in NaCl and CO2 partial pressure. The estimated cardinal values were very close between the strains although all estimated cardinal values were significantly different (Likelihood ratio tests, pvalue = 0.05%). These results suggest that intraspecific variability could be more exacerbated during fungal growth compared with conidial germination, especially in terms of macroscopic morphology. Indeed, var. Caseifulvum seemed to be more sensitive to an increase of CO2 partial pressure, as shown by the fungal morphology, with the occurrence of irregular outgrowths, while the morphology of var. Camemberti remains circular. These data could make it possible to improve the control of fungal development as a function of salt and carbon dioxide partial pressure. These abiotic factors could serve as technological barriers to prevent spoilage and increase the shelf life of cheeses. The present data will allow more precise predictions of fungal proliferation as a function of salt and carbon dioxide partial pressure, which are significant technological hurdles in cheese production. •The physiological responses of the two varieties of P. camemberti were similar.•Percentage of NaCl and CO2 partial pressure highly impact the fungal morphology.•When radial growth occurs, all spores germinated.•High percentage of NaCl or CO2 delayed the germination time.•Adverse conditions increased the heterogeneity of germination times between spores.