Search results
Results From The WOW.Com Content Network
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 use of this fungus is the production of blue cheeses, flavouring agents, antifungals, polysaccharides, proteases, and other enzymes.
In fact, one type of bacteria in blue cheese, Brevibacterium linens, is the same bacteria responsible for foot and body odor. B. linens was previously thought to give cheeses their distinct orangish pigmentation, but studies show this not to be the case and blue cheese is an example of the lack of that orange pigmentation. [24]
Wheels of gorgonzola cheese ripening Dorset Blue Vinney Shropshire Blue Stichelton at a market. Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria.
Commonly known in America as molds, they are among the main causes of food spoilage, especially species of subgenus Penicillium. [9] Many species produce highly toxic mycotoxins . The ability of these Penicillium species to grow on seeds and other stored foods depends on their propensity to thrive in low humidity and to colonize rapidly by ...
Lantibiotics are well studied because of the commercial use of these bacteria in the food industry for making dairy products such as cheese. Nisin and epidermin are members of a family of lantibiotics that bind to lipid II , a cell wall precursor lipid component of target bacteria and disrupt cell wall production.
Penicillium glaucum is a mold that is used in the making of some types of blue cheese, including Bleu de Gex, Rochebaron, and some varieties of Bleu d'Auvergne and Gorgonzola. (Other blue cheeses, including Bleu de Bresse , Bleu du Vercors-Sassenage , Brebiblu , Cambozola , Cashel Blue , Danish blue , Fourme d'Ambert , Fourme de Montbrison ...
The study of antibiosis and its role in antibiotics has led to the expansion of knowledge in the field of microbiology. Molecular processes such cell wall synthesis and recycling, for example, have become better understood through the study of how antibiotics affect beta-lactam development through the antibiosis relationship and interaction of the particular drugs with the bacteria subjected ...
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]