Penicillium roqueforti is a common saprotrophic fungus in the genus Penicillium. Widespread in nature, it can be isolated from soil, decaying organic...

methods involve the use of a freeze-dried Penicillium roqueforti culture. Although Penicillium roqueforti can be found naturally, cheese producers nowadays...

blue cheese. Penicillium camemberti and Penicillium roqueforti are the molds on Camembert, Brie, Roquefort, and many other cheeses. Penicillium nalgiovense...

Montbrison, Lanark Blue, Roquefort, Shropshire Blue, and Stilton use Penicillium roqueforti.) In 1874, Sir William Roberts, a physician from Manchester, noted...

is an English cheese, produced in two varieties: blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and white, which...

ran to meet her. When he returned a few months later, the mold (Penicillium roqueforti) had transformed his plain cheese into Roquefort. In 79 AD, Pliny...

Penicillium carneum is a fungus species of the genus of Penicillium. Penicillium roqueforti var. carneum was reclassified to Penicillium carneum. P. carneum...

blue brie. It is made from a combination of Penicillium camemberti and the same blue Penicillium roqueforti mould used to make Gorgonzola, Roquefort, and...

particularly species from the genus Penicillium. It was first isolated from a strain of Penicillium roqueforti, a species commercially used as a source...

used in the production of blue cheese, in addition to the mold Penicillium roqueforti. Its aroma also attracts mosquitoes. The first comprehensive proteomic...

24.39, Penicillium roqueforti protease II, microbial neutral proteinase II, acid metalloproteinase, neutral proteinase II, Penicillium roqueforti metalloproteinase)...

Roquefort toxin (PR toxin) is a mycotoxin produced by the fungus Penicillium roqueforti. In 1973, PR toxin was first partially characterized by isolating...

culture obtained from cottonseed. Aside from P. roqueforti, P. commune is the only other Penicillium species known to produce roquefortine. The cottonseed...

rods are used to pierce the formed curds to distribute the mould (Penicillium roqueforti) evenly through the cheese. The holes can still be seen when the...

So-called blue cheese is created by inoculating a cheese with Penicillium roqueforti or Penicillium glaucum. This is done while the cheese is still in the form...

narrow cylindrical shape. The semi-hard cheese is inoculated with Penicillium roqueforti spores and aged for at least 28 days. Almost identical to Fourme...

Penicillium robsamsonii Penicillium rolfsii Penicillium roqueforti Penicillium roseopurpureum Penicillium rubefaciens Penicillium rubens Penicillium rubidurum...

needed] use a weaker form of mold, Penicillium glaucum, to create the blue veins, rather than the Penicillium roqueforti used in Roquefort and other blue...

such as Stilton or Roquefort, which are made by inoculation with Penicillium roqueforti. Molds used in cheese production are non-toxic and are thus safe...

Enzymes of Penicillium camemberti play a role in the manufacture of the cheeses Camembert and Brie, while those of Penicillium roqueforti do the same...

department of Aveyron, where it must be seeded with mold spores (Penicillium roqueforti) prepared from traditional strains endemic to these same cellars...

proteinase, Penicillium caseicolum aspartic proteinase, Penicillium roqueforti acid proteinase, Penicillium duponti aspartic proteinase, Penicillium citrinum...

colour comes from the addition of annatto, a natural food colouring. Penicillium roqueforti produces the veining. The cheese has a deep orange-brown, natural...

unskimmed cow's milk and cream, with injected culture of the mold Penicillium roqueforti. The name Kraftkar ("strongman") relates to the legendary farmhand...

the Aveyron region of France, where it is colonised by the fungus Penicillium roqueforti that grows in these caves. Due to the horizontal and exhaustive...

acid is a mycotoxin that is produced by Aspergillus flavus and Penicillium roqueforti mold. It is not a product of acid degradation of penicillin. Its...

region in what is now France and Switzerland. During production, Penicillium roqueforti mold is introduced and the unwashed curds are loosely packed. It...

Other Secondary Metabolites Produced in Vitro by Penicillium paneum Frisvad and Penicillium roqueforti Thom Isolated from Baled Grass Silage in Ireland"...

Habrylo, O.; Barbier, G. (31 March 2010). "Quantification of Penicillium camemberti and P. roqueforti mycelium by real-time PCR to assess their growth dynamics...

ewe's milk cheeses produced in Britain since the Middle Ages. Using Penicillium roqueforti, to create the veining, it has a strong flavour that varies according...