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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.
Bleu de Gex, a creamy, semi-soft blue cheese made in the Jura region of France. Gorgonzola is one of the oldest known blue cheeses, having been created around AD 879, though it is said that it did not contain blue veins until around the 11th century. [6] [7] Stilton is a relatively new addition, becoming popular sometime in the early 1700s. [8]
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.
Cambozola is considerably milder than Gorgonzola piccante and features a smooth, creamy texture with a subdued blue flavour. The cheese's name is a portmanteau of Camembert and Gorgonzola. It also refers to Cambodunum, the Roman name of Kempten , the city where Champignon is located.
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 blue arrows show a complete food chain (algae → daphnia → gizzard shad → largemouth bass → great blue heron) A food web is the natural interconnection of food chains and a graphical representation of what-eats-what in an ecological community. Position in the food web, or trophic level, is used in ecology to broadly classify ...