Penicillium roqueforti
Species of fungus / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Penicillium roqueforti?
Summarize this article for a 10 year old
SHOW ALL QUESTIONS
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.
Quick Facts Penicillium roqueforti, Scientific classification ...
Penicillium roqueforti | |
---|---|
Blue Stilton cheese, showing the blue-green mold veins produced by Penicillium roqueforti | |
Scientific classification | |
Domain: | Eukaryota |
Kingdom: | Fungi |
Division: | Ascomycota |
Class: | Eurotiomycetes |
Order: | Eurotiales |
Family: | Aspergillaceae |
Genus: | Penicillium |
Species: | P. roqueforti |
Binomial name | |
Penicillium roqueforti Thom (1906) | |
Synonyms[1] | |
Close
The major industrial use of this fungus is 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. Other blue cheeses, such as Gorgonzola, are made with Penicillium glaucum.