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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 (/ ˌ p ɛ n ɪ ˈ s ɪ l i əm /) is a genus of ascomycetous fungi that is part of the mycobiome of many species and is of major importance in the natural environment, in food spoilage, and in food and drug production.
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. It is responsible for giving these cheeses their distinctive flavors.
A type called penicillium roqueforti is used to make blue cheeses like roquefort, gorgonzola and stilton, the experts note. Penicillium camemberti is used to make camembert and brie cheese, which ...
Penicillium nalgiovense is an anamorph species of the genus Penicillium with lipolytic and proteolytic activity, which was first isolated from ellischau cheese. [1 ...
Penicillium album: fungus: cheese (farmhouse) [4] Penicillium camemberti: fungus: cheese [2] [5] v Penicillium caseifulvum: fungus: cheese [2] Penicillium chrysogenum: fungus: cheese [2] Penicillium chrysogenum: fungus: meat sausage [5] Penicillium commune: fungus: cheese (surface-ripened) [2] [4] Penicillium nalgiovense: fungus: cheese [2 ...
Roquefortine C is a cyclodipeptide mycotoxin derived from the diketopiperazine cyclo(Trp-dehydro-His) and is a relatively common fungal metabolite produced by a number of Penicillium species. It is also considered one of the most important fungal contaminants of carbonated beverages, beer, wine, meats, cheese and bread. [3]
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]