Search results
Results from the WOW.Com Content Network
Penicillium camemberti is a species of fungus in the genus Penicillium. It is used in the production of Camembert , Brie , Langres , Coulommiers , and Cambozola cheeses , on which colonies of P. camemberti form a hard, white crust.
The surface of each cheese is then sprayed with an aqueous suspension of the mold Penicillium camemberti, and the cheeses are left to ripen for a legally required minimum of three weeks. This affinage produces the distinctive bloomy, edible rind and creamy interior texture characteristic of the cheese. [ 2 ]
A bloomy rind is a cheese rind that is soft and fluffy and white in color. Cheese that uses Penicillium camemberti is prone to developing bloomy rind. Bloomy rind cheese can be described as having "mild and lactic" flavors that may resemble onion or mushroom. [1]
Over time, Penicillium camemberti is losing some of its ability to reproduce naturally. Instead, scientists are growing the fungus using asexual reproduction — not unlike planting a cutting from ...
Penicillium abidjanum [2] Penicillium adametzii [2] Penicillium adametzioides [2] Penicillium aeris [3] Penicillium aethiopicum [2] Penicillium albicans [2] Penicillium albidum [2] Penicillium albocoremium; Penicillium alexiae [4] Penicillium alfredii [5] Penicillium alicantinum [4] Penicillium allahabadense [6] Penicillium allii; Penicillium ...
Penicillium camemberti, used in the production of Camembert, Brie and Cambozola cheeses; Penicillium candidum, which is used in making Brie and Camembert. It has been reduced to synonymy with Penicillium camemberti; Penicillium chrysogenum (previously known as Penicillium notatum), which produces the antibiotic penicillin; Penicillium claviforme
Penicillium griseofulvum; Penicillium roqueforti; Penicillium camemberti; Other species of Penicillium are used to improve both the taste and the texture of cheeses [5] Aspergillus oryzae [6] Aspergillus sojae [7] Aspergillus niger [8] Amorphotheca resinae [9] Lecanicillium sp. → these produce conidia which may control certain species of ...
Penicillium commune is considered an ancestral wild-type of the fungus species P. camemberti, a mould commonly used in the production of soft cheese. [ 2 ] [ 3 ] Both species are similar in their ability to produce cyclopiazonic acid , a metabolite not normally produced by members of the genus Penicillium .