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Initial symptoms of blue mold of garlic caused by Penicillium hirsutum include water-soaked or pale-yellow areas on the outer surface of scales. [7] [8] As disease progresses, a green to blue-green, powdery mold may develop on the surface of the lesions. Infected areas of fleshy scales are tan or gray when cut.
Peronospora hyoscyami f.sp. tabacina is a plant pathogen infecting tobacco that causes blue mold. It is an oomycete (a fungus-like organism) that is highly destructive toward seed plants. It is very prevalent in humid farming zones, like the southeastern and Eastern U.S. , Canada , and countries bordering the Caribbean .
Penicillium expansum can be identified by its morphological characteristics and secondary metabolites in fruit or in axenic culture. [8] The presence of the secondary metabolite patulin can suggest P. expansum infection, but this method is not species-specific as a number of different Penicillium species and their allies produce patulin.
So blue cheese lovers can rejoice. "Bad" mold grows on foods due to spoilage, says Wee. Food mold comes in many different colors and textures. On bread, it may look like green or black spots, says ...
The Aspergillaceae are a family of fungi in the order Eurotiales which are commonly known as the blue and green molds. [4] [5] The family includes the commonly known and observed genera of Aspergillus [6] and Penicillium [7] amongst other lesser known mold genera but also includes larger ascomycete fungi such as Penicilliopsis.
Garlic allergy or allergic contact dermatitis to garlic is a common inflammatory skin condition caused by contact with garlic oil or dust. It mostly affects people who cut and handle fresh garlic, such as chefs , [ 1 ] and presents on the tips of the thumb, index and middle fingers of the non-dominant hand (which typically hold garlic bulbs ...
To be specific, Penicillium molds are found in blue cheese. Penicillium camemberti and Penicillium roqueforti are the molds on Camembert , Brie , Roquefort , and many other cheeses. Penicillium nalgiovense is used in soft mold-ripened cheeses, such as Nalžovy (ellischau) cheese, and to improve the taste of sausages and hams, and to prevent ...
Penicillium roqueforti is a common saprotrophic fungus in the genus Penicillium.Widespread in nature, it can be isolated from soil, decaying organic matter, and plants. The major industrial use of this fungus is the production of blue cheeses, flavouring agents, antifungals, polysaccharides, proteases, and other enzymes.