Physiological studies of the warehouse staining fungus, Baudoinia compniacensis

Baudoinia compniacensis, the fungus responsible for highly conspicuous black growth on walls and other surfaces in the vicinity of distillery warehouses and commercial bakeries, has been little studied, in part because its isolation and cultivation have long been considered difficult. In the present study, basic details regarding the physiology of this organism are elucidated for the first time. It is able to utilize ethanol as a carbon source, but not other simple alcohols; glucose is also well utilized, as is the ethanol breakdown product acetate. Inorganic and many organic nitrogen sources support growth well, but urea does not. Though strongly inhibited by salt concentrations over 2 m, B. compniacensis can survive considerably higher concentrations. The fungus does not ordinarily survive temperatures of 52 °C or higher when moisture is present, but can be pre-adapted to survive this temperature by prior heat or ethanol exposure. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis of cellular proteins reveals that heat and ethanol pre-adaptation appear to induce formation of putative heat shock proteins.