help: Penicillium and ripened cheeses

[Andy Weirich]

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 
varying effects.

Does anyone know of a reference which investigates what, if any, 
antibiotic effect is produced by the cheese-ripening penicillium 
varieties?

Response via e-mail would be appreciated.
Andy Weirich