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. An allergy to the antibiotic penicillin does not necessarily imply an allergy to cheeses made using P. camemberti.[2]
When making soft cheese that involves P. camemberti, the mold may be mixed into the ingredients before being placed in the molds, or it may be added to the outside of the cheese after it is removed from the cheese molds.[3]P. camemberti is responsible for the soft, buttery texture of Brie and Camembert, but a too high concentration may lead to an undesirable bitter taste.[4]
Using PCR techniques, cheese manufacturers can control cheesemaking by monitoring the mycelial growth of P. camemberti.[5] This is particularly significant, as controlling the growth is important to maintain desirable levels of compounds for flavor and to keep toxicity at a safe level.
^Cite error: The named reference urlMycoBank: Penicillium camemberti was invoked but never defined (see the help page).
^Wolke, Robert L. "Cheese Course". Washington Post. Retrieved 25 July 2014.
^Helweg, Richard (2010). The Complete Guide to Making Cheese, Butter, and Yogurt at Home: Everything You Need to Know Explained Simply. Atlantic Publishing Company. pp. 148–149. ISBN 9781601383556.
^Michelson, Patricia (2010). Cheese: Exploring Taste and Tradition. Gibbs Smith. p. 12. ISBN 9781423606512. Retrieved September 12, 2013.
^Dréan, G. Le; Mounier, J.; Vasseur, V.; Arzur, D.; Habrylo, O.; Barbier, G. (31 March 2010). "Quantification of Penicillium camemberti and P. roqueforti mycelium by real-time PCR to assess their growth dynamics during ripening cheese". International Journal of Food Microbiology. 136 (1–2): 100–107. doi:10.1016/j.ijfoodmicro.2009.12.013. PMID 20060187.
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Penicilliumcamemberti is a species of fungus in the genus Penicillium. It is used in the production of Camembert, Brie, Langres, Coulommiers, and Cambozola...
with PenicilliumcamembertiPenicillium chrysogenum (previously known as Penicillium notatum), which produces the antibiotic penicillin Penicillium claviforme...
niger and Penicilliumcamemberti. It works well for many saprophytic fungi and soil bacteria such as species of Aspergillus, Candida, Penicillium, and Paecilomyces...
each cheese is then sprayed with an aqueous suspension of the mold Penicilliumcamemberti, and the cheeses are left to ripen for a legally required minimum...
marketed as blue brie. It is made from a combination of Penicilliumcamemberti and the same blue Penicillium roqueforti mould used to make Gorgonzola, Roquefort...
rind that is soft and fluffy and white in color. Cheese that uses Penicilliumcamemberti is prone to developing bloomy rind. Bloomy rind cheese can be described...
isolated from Penicillium cyclopium and subsequently from other fungi including Penicillium griseofulvum, Penicilliumcamemberti, Penicillium commune, Aspergillus...
these species are used to produce human foodstuffs such as cheese (Penicilliumcamemberti), sake, miso, and soy sauce (Aspergillus oryzae). Citrinin is associated...
the moulds, salted, inoculated with cheese culture (Penicillium candidum, Penicilliumcamemberti, or Brevibacterium linens), and aged in a controlled...
Further Pseudoviridae species not classified into a genus are: Penicilliumcamemberti virus - GP1 Phaseolus vulgaris Tpv2-6 virus The genome of viruses...
beer. Enzymes of Penicilliumcamemberti play a role in the manufacture of the cheeses Camembert and Brie, while those of Penicillium roqueforti do the...
cheese is salted, turned, drained, and covered with pulverized Penicilliumcamemberti to form the outer coating. Bleu de Bresse originated in 1951 by...
ciclosporin is obtained; Penicillium griseofulvum Penicillium roqueforti Penicilliumcamemberti Other species of Penicillium are used to improve both...
Edible fungi Edible molds Penicilliumcamemberti – used in the production of Brie cheese and Camembert cheese Penicillium glaucum – used in making Gorgonzola...
mycologist Dr. Charles Thom in 1910. Penicillium commune is considered an ancestral wild-type of the fungus species P. camemberti, a mould commonly used in the...
inwards by exposing them to mold. The mold may be a velvety bloom of P. camemberti that forms a flexible white crust and contributes to the smooth, runny...
Through this work he isolated and identified the fungi Penicilliumcamemberti and Penicillium roqueforti. In 1914, Thom became the Chief of the Microbiological...
Aspergillus terreus and Aspergillus niveus), including certain strains of Penicilliumcamemberti (used to produce cheese) and Aspergillus oryzae (used to produce...
Soft ripened cheese such as brie and camembert are made by allowing P. camemberti to grow on the outside of the cheese, which causes them to age from the...
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