Volume 60 (2010) Issue: 2010 No#1

The influence of detergents, sodium tripoly-phosphates and ethoxyled oleyl-cetyl alcohol on metabolism of the fungi Penicillium verrucosum peyronel

Author(s): Stojanović Jelica, Jakovljević Violeta, Matović Ivana, Mijušković Z, Nedeljković T

Keywords:amino acids, biomass, pH, proteins, redox potential

On the species of the fungi Penicillium verrucosum grown on liquid nutritious base, according to Czapek and on a variation of the same nutritious base with detergent MERIX ("Merima", Kru{evac) and individual components of the same detergent: sodium tripolyphosphate and ethoxyled oleyl-cetyl alcohol in a concentration of 0.1%, the following analyses were performed: pH, redox potential, proteolytic activity, the quantity of free and total organic acids, amino acids, proteins and total biomass. We can notice from the obtained results that the detergent, sodium tripoly-phosphate and ethoxyled oleyl-cetyl alcohol in a concentration of 0.1% had an inhibitory effect on protein bioproduction and total biomass on the 8th day from the day of inoculation, while the production of free and total organic acids was partially or significantly stimulated by the presence of the detergent, sodium tripoly-phosphate and ethoxyled oleyl-cetyl alcohol in a concentration of 0.1%. With aging of the fungus culture Penicillium verrucosum, the exception was free organic acids production which was, with the age of the culture, partially inhibited by the detergent. Proteolytic activity of the fungi Penicillium verrucosum had a slightly variable value during the experimental period with added nutritions media to the detergent, sodium tripoly-phosphate and ethoxyled oleyl-cetyl alcohol in a concentration of 0.1% with a slight aberration in relation to the control in some phases of the fungal growth.