Penicillium

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Penicillium

 

a genus of Fungi Imperfecti whose ascigerous stage is classified in the order Plectascales. From the vegetative mycelium of members of the genus Penicillium emerge conidio-phores that branch out into racemules at the apex, where chains of colored, unicellular spores, or conidia, are produced. The genus contains approximately 250 species, which are widely distributed in the soil. Fungi of the genus Penicillium induce spoilage in foodstuffs and take part in the decomposition of plant and animal tissue. As do other species of fungi, they form molds. Penicillium chrysogenum and Penicillium notatum are used in the preparation of penicillin, while Penicillium camemberti and Penicillium roqueforti are widely used in cheese-making.

References in periodicals archive ?
321 + Penicillium aurantiogriseum 439, 526 + Penicillium brevicompactum 243 + + + 479 ++ 343 - Penicillium citrinum 391,723 + + + 725 + + Penicillium chrysogenum 251, 351, 578 + Penicillium corylophilum 584 + + 319, 325 - Penicillium crustosum 261, 388 + 664 - Penicillium expansum 356 + Penicillium fellutanum 309 + + + Penicillium funiculosum 218, 219 - Penicillium implicatum 660 + + Penicillium janthinellum 345 - Penicillium minioluteum 215, 216, 256 - Penicillium purpurogenum 284, 585 - Penicillium roqueforti 393, 397, 425 + Penicillium solitum 324, 482, 637 + + Penicillium viridicatum 647 - Penicillium waksmanii 449, 668 + + + - Absence of clear zone around the colony: non-caseinolytic strain.
Os isolados de Aspergillus ochraceus, Aspergillus parasiticus e Penicillium roqueforti foram isolados a partir do plaqueamento direto dos graos de cafe (BATISTA et al.
One fungus, Penicillium roqueforti, was first found in caves near the French village of Roquefort.
Don't let this put you off, but what makes blue cheese, well, blue is a powdered mould called penicillium roqueforti.
The ones most frequently used are Penicillium glaucum or Penicillium roqueforti, the latter named for the famous French Roquefort from which the strain was isolated.
Mold spores, typically those of Penicillium roqueforti, are added to the milk in the early stages of the cheesemaking process.
For blue-veined cheeses, usually the Penicillium roqueforti mold spores are added to the milk in the early stages of the cheesemaking process.