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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.
Penicillium roqueforti: fungus: cheese [2] [5] [6] Penicillium solitum: fungus: meat [2] Pichia fermentans: fungus: dairy [2] Pichia fermentans: fungus: dairy kefir [2] Pichia fermentans: fungus: wine [2] Propionibacterium acidipropionici: bacterium: cheese [2] Propionibacterium freudenreichii ssp. freudenreichii: bacterium: dairy [2] [6 ...
Some species are known to be pathogenic to animals; P. corylophilum, P. fellutanum, P. implicatum, P. janthinellum, P. viridicatum, and P. waksmanii are potential pathogens of mosquitoes. [13] Penicillium species are present in the air and dust of indoor environments, such as homes and public buildings. The fungus can be readily transported ...
Penicillium roqueforti [2] Penicillium roseopurpureum [2] Penicillium rubefaciens [2] Penicillium rubens; Penicillium rubidurum [2] Penicillium rubrum [2] Penicillium rudallense [5] Penicillium rugulosum [2
[7] [9] Two neurotoxins, penitrem A and roquefortine, are produced by P. commune culture obtained from cottonseed. [10] Aside from P. roqueforti, P. commune is the only other Penicillium species known to produce roquefortine. The cottonseed study suggested that the neurotoxic effects of this species are minimal. [10]
The cheese is made with vegetarian rennet and unpasteurised cows' milk. A Roquefort type culture P. roqueforti is used to create the blue marbled effect. It is left to mature at around 12–14 °C (54–57 °F) for three weeks, giving the blue mould time to grow.
Penicillium carneum is a fungus species of the genus of Penicillium. [3] [1] [4] [5] Penicillium roqueforti var. carneum was reclassified to Penicillium carneum. [6]P. carneum was isolated from spoiled meat products, silage, rye bread, water, beer, cheese, mouldy barkers yeast and cork. [7]
Roquefortine C is a mycotoxin that belongs to a class of naturally occurring 2,5-diketopiperazines [1] produced by various fungi, particularly species from the genus Penicillium. [2]