Penicillium caseifulvum
| Penicillium caseifulvum | |
|---|---|
| Scientific classification | |
| Kingdom: | Fungi |
| Order: | Eurotiales |
| Family: | Trichocomaceae |
| Genus: | Penicillium |
| Species: | P. caseifulvum |
| Binomial name | |
| Penicillium caseifulvum Filtenborg & Frisvad 1998[1] | |
| Type strain | |
| CBS 108956, IBT 19782[2] | |
Penicillium caseifulvum is a fungus species of the genus of Penicillium which occurs on the surface of blue cheese and causes discoloration in form of brown spots.[1][3][4][5][6]
Further reading
- Karl Esser, Paul A. Lemke, J. W. Bennett, Heinz D. Osiewacz (2002). Industrial Applications. Springer Science & Business Media. ISBN 3540415831.
See also
References
- 1 2 MycoBank
- ↑ Straininfo of Penicillium caseifulvum
- ↑ UniProt
- ↑ Suhr, K. I.; Haasum, I; Steenstrup, L. D.; Larsen, T. O. (2002). "Factors affecting growth and pigmentation of Penicillium caseifulvum". Journal of Dairy Science 85 (11): 2786–94. doi:10.3168/jds.S0022-0302(02)74365-8. PMID 12487445.
- ↑ Larsen, T. O. (1998). "Volatile Flavour Production by Penicillium caseifulvum". International Dairy Journal 8 (10–11): 883. doi:10.1016/S0958-6946(99)00010-2.
- ↑ P L H McSweeney (2007). Cheese Problems Solved Woodhead Publishing Series in Food Science, Technology and Nutrition. Elsevier. ISBN 1845693531.
| External identifiers for Penicillium caseifulvum | |
|---|---|
| Encyclopedia of Life | 199263 |
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