Study of cultural and biochemical properties of Penicillium candidum strain
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A. Lyubakivskaya
Department of Microbiology and Biotechnology, S. Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan.
lyubak.alexandra@gmail.com
A.B. Begenova
Department of Microbiology and Biotechnology, S. Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan.
begenova_73@mail.ru
G.M. Otepova
Department of Microbiology and Biotechnology, S. Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan.
arsen_arlan@mail.ru##article.abstract##
The article presents the results of the study of morphological, cultural, and biochemical properties of the Penicillium candidum strain isolated from salami. The strain was cultivated on various nutrient media to assess the nature of its growth and the structure of the mycelium. On solid media, differences in the color, shape, and surface of colonies were observed. The best growth was noted on potato and honey agars, where colonies exhibited radial furrows and a wrinkled surface. In liquid media, dense mycelial globules formed in the absence of surface and wall-associated growth. Biochemical studies showed that Penicillium candidum degrades glucose and maltose, weakly ferments lactose, and exhibits urease activity. In antagonistic tests, the strain demonstrated the ability to inhibit the growth of Bacillus spp., forming a growth inhibition zone with a diameter of 24 mm. The concentration of the antibiotic substance was 10.6 µg/ml. Thus, the Penicillium candidum strain demonstrates high biochemical activity and antagonistic properties, confirming its potential for application in the food industry as a biopreservative or technological culture.
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##plugins.generic.dates.accepted## 2025-12-26
##plugins.generic.dates.published## 2024-12-30
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