Effect of cultural conditions on preparation of mould starter

Abstract

Two strains of Penicillium camemberti , HP6 and N, isolated from industrial preparations, were used to evaluate the effect of cultural condition on preparation of mould starter. Both strains were propagated on liquid media at different incubation time (7, 14, 21 and 28 days) and from each one were prepared starter or spore suspension preserved from 10 to 12°C. Viability, microbial contamination and macromorphological characteristics, immediately after preparation, and every month until 4 month were evaluated. Results obtained showed that incubation time had significant influence on the viability with no difference at 14 and 28 days. Starters maintained good viability at 3 months of preservation. No effect on macromorphological characteristics or presence of microbial contamination during the experience were found.