help: Penicillium and ripened cheeses
weirich at bnr.ca
Mon Jan 22 17:34:08 EST 1996
Several blue cheeses (Roquefort, Stilton, Gorgonzola) develop their
characteristic blue mold as a consequence of being innoculated with
Penicillium Glauca mold during ripening. Other cheeses (Camembert, Brie)
have surfaces treated with a different Penicillium spore.
Encyclopedia Brittanica mentions Penicillium Mutata as the penicillium
strain responsible for the well-known antibiotic, but also asserts that
many (most?) penicillium strains will produce antibiotic substances with
Does anyone know of a reference which investigates what, if any,
antibiotic effect is produced by the cheese-ripening penicillium
Response via e-mail would be appreciated.
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