Penicillium roqueforti

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Welwitschia mirabilis or Amborella trichopoda

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Giant Redwood, Tollkirscheor 莲

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endangered perennial medicinal 2024 1977

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4672364-4 or Q36484

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Home Fungi ascomycota eurotiomycetes eurotiales aspergillaceae penicillium Penicillium roqueforti

Thom

1906

p roqueforti

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Climate | Habitat | History | Research

Summary

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 uses of this fungus are the production of blue cheeses, flavouring agents, antifungals, polysaccharides, proteases, and other enzymes. The fungus has been a constituent of Roquefort, Stilton, Danish blue, Cabrales, and other blue cheeses. A few blue cheeses, such as Gorgonzola, are made instead with Penicillium glaucum....read more on Wikipedia.

Summary | Habitat | History | Research

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