Question : Cultivation of fungy

Enigl enigl at aol.com
Mon Oct 28 16:56:14 EST 1996

In article <199610261522.LAA06752 at gate.cybernex.net>,
yersinia at GATE.CYBERNEX.NET (Yersinia) writes:

>Subject:	Re: Question : Cultivation of fungy
>From:	yersinia at GATE.CYBERNEX.NET (Yersinia)
>Date:	26 Oct 1996 08:23:26 -0700
> Steve Teasdale writes:
><I am producing penicillium spores on solid media. It is space demanding.

>Does someone know about any cultivation method (liquid or semi-liquid) 
>that could help me produce latger amount of spore from my fungy.>
>I don't know of a liquid method of cultivation for any mold,

The only commercially viable way of cultivating _Penicillium_ is liquid
culture.  It was developed after the discovery of penicillin. 
Optimization began and in about 1945 a good liquid culture was developed. 
My university (Wisconsin)  further developed the Q176 strain and
cultivated it in corn steep liquor liquid fermentors.  

My question is:  Will this work for maximum _spore_ numbers?  I don't
think so.  Unless you need a lot more than I think you do, use
yersinia at GATE.CYBERNEX.NET (Yersinia)'s method.  See the USP 23 <51> for
more information.  I use regular petri dishes and swab the surface.  Each
plate yields 10^5 to 10^6. 

Cultivating large numbers of _Penicillium_ spores are not what I would
recommend. If you are producing any other type of antibiotic in your
facility the contamination probability is high.  So high that the FDA (and
myself) require separated facilities located upwind of your
_Penicillium_cultivation.  I recommend 15-20 miles upwind.

Please keep your spores under control and check to see if you are creating
a problem for other people in your (15-20 mile radius) area.  Use a
containment type of hazard-hood.  Bleach or phenolics giver better kill
alcohol disinfectants will not kill the spores.  Test your environment
with contact plates, settling plates, etc.  
Allergies have been known to develop in co-workers, plant employees,
office personel, etc. especially at sausage, meat and antibiotic
production plants, forcing these people to leave the industry.  


Davin C. Enigl, MS-MEAS, President-Microbiologist
HACCP Validations-sm  Hazard Analysis and Critical Control Points for the
Food, Cosmetic, Pharmaceutical, and Nutritional Supplement Industry
Voice: (916) 989-8264,  Fax: (916) 989-8205,  Pager: (714) 725-7695
9040 Erle Blunden Way
Fair Oaks, CA 95628
October 28, 1996
2:39 pm

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