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Topic: Penicillium roqueforti

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Penicillium glaucum

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	Penicillium roqueforti TSCA Section 5(h)(4) Exemption: Final Decision Document \| Biotechnology Program Under Toxic ...
		Penicillium roqueforti is a common saprophytic fungus that is widespread in nature and can be isolated from soil, decaying organic substances, and plant parts.
		Penicillium roqueforti is already widely employed in general commercial use, most of which is for the production of cheese.
		Penicillium roqueforti is included as a recipient microorganism at õ 725.420 for the tiered exemption.
	www.epa.gov /oppt/biotech/pubs/fra/fd008.htm (4253 words)

	Penicillium roqueforti Final Risk Assessment \| Biotechnology Program Under Toxic Substances Control Act (TSCA) \| US EPA
		Many of these Penicillium species either do not possess a sexual state (teleomorph) or it is rarely found and assumed to play a very minor part in their genetics in nature.
		roqueforti in surface water assumes that all of the discharged organisms survive wastewater treatment and that growth is not enhanced by any component of the treatment process.
		Acute toxicity of PR Toxin, a Mycotoxin from Penicillium roqueforti.
	www.epa.gov /oppt/biotech/pubs/fra/fra008.htm (6171 words)

	MEDLINE Search on Medscape.com
		Penicillium jamesonlandense is a novel species from Greenland that grows exceptionally slowly at 25 degrees C and has an optimum temperature for growth of 17...
		Penicillium expansum is a fungal species highly damageable for the postharvest conservation of numerous fruits.
		A number of Penicillium isolates were recovered in association to Rhizoctonia solani strains pathogenic on tobacco and from soil on plates pre-colonized by...
	search.medscape.com /medline-search?queryText=Penicillium (456 words)

	Penicillium Information
		Penicillium candida, which is used in making Brie and Camembert cheese, also see Candida.
		Penicillium marneffei, a thermally dimorphic species endemic in Southeast Asia, which presents a threat of systemic infection to AIDS patients.
		Penicillium roqueforti, which is used in making Roquefort, Danish Blue cheese and also recently Gorgonzola.
	www.bookrags.com /wiki/Penicillium (384 words)

	Learn more about Penicillium in the online encyclopedia. (Site not responding. Last check: )
		Penicillium or bread mold is a genus of fungus that includes:
		Penicillium roqueforti used in making Roquefort and Danish Blue cheese
		Penicillium marneffei a thermally dimorphic species endemic in Southeast Asia, which is a problem in AIDS patients.
	www.onlineencyclopedia.org /p/pe/penicillium.html (138 words)

	Penicillium
		Penicillium is a fungus, and is the most abundant mold source in soil.
		Penicillium is a cryophilic fungi, which means it likes the cold, growing best at 34 degrees (the temperature of a refrigerator).
		Other varieties, such as penicillium roqueforti are used to ripen cheese, although it can also cause mold in grain crops.
	www.cmsynergy.com /Mold/penicillium.htm (224 words)

	PENICILLIUM ROQUEFORTI : Encyclopedia Entry
		Penicillium roqueforti is a common mold, a saprotrophic fungus, that is widespread in nature and can be isolated from soil, decaying organic substances and plant parts.
		Strains of the microorganism are also used to produce compounds that can be employed as antibiotics, flavors and fragrances (Sharpell, 1985), uses not regulated under the Toxic Substance Control Act (TSCA).
		Other strains of Penicillium species are also useful in biodeterioration (Peberdy, 1985) which may be used in applications subject to TSCA reporting.
	www.bibleocean.com /OmniDefinition/Penicillium_roqueforti (216 words)

	EJPAU 2005. Juszczyk P. , Wojtatowicz M. , Żarowska B. , Chrzanowska J. , Malicki A. GROWTH AND SPORULATION OF ...
		The aim of the present study was to examine the effect of yeasts selected as potential cheese starter cultures on the growth and sporulation of industrial Penicillium roqueforti strains.
		roqueforti were either observed on the 11th day or they did not appear at all during cultivation period lasting 11 days.
		The study confirmed that positive interactions between yeasts and Penicillium roqueforti should be taken into consideration in the development of yeast starter cultures to be used in production of mould cheeses.
	www.ejpau.media.pl /volume8/issue1/art-10.html (3170 words)

	Preparation of a blue cheese flavour - Patent 4832964
		A blue cheese flavorant is prepared by first hydrolyzing a reaction medium of an animal or vegetable fats and oils having C.sub.4 to C.sub.14 triglycerides with an enzyme which liberates C.sub.4 to C.sub.14 fatty acids from the fats and oils in a reaction mixture.
		A culture medium containing the liberated fatty acids, and which may include unhydrolyzed fats and oils from the reaction mixture, is prepared and inoculated with spores of Penicillium roqueforti.
		Although Penicillium roqueforti mycelia may be used in the fermentation, the spores are preferred because the mycelial stage has a tendency to metabolise the methyl ketones further whereas the spore stage does not and because the mycelia are more susceptible to fatty acid toxicity than the spores.
	www.freepatentsonline.com /4832964.html (2381 words)

	Gourmet cheese - brie cheese, goat cheese, imported cheese, gourmet cheese, specialty cheese, gourmet recipes, cheese ...
		Blue molds are typically Penicillium roqueforti or Penicillium glaucum.
		A descriptive term for an edible cheese rind (crust) that is covered with a harmless, flavor-producing growth of white Penicillium mold.
		The bloomy rind is formed by spraying the cheese surface with spores of Penicillium candidum mold before curing.
	www.iledefrancecheese.com /cheese_glossary.html (884 words)

	Types of Penicillium (Site not responding. Last check: )
		There are over 200 species of Penicillium widely distributed over a variety of environments.
		A Penicillium marneffei infection is acquired via inhalation and results in initial pulmonary infection, followed by fungemia and dissemination of the infection.
		A species of native soil fungus which can be used as a plant growth promoting organism because the organic acids which are excreted can solubilize soil bound phosphate.
	www.humboldt.edu /~jmy3/Portfolio/types.htm (168 words)

	Nos souches
		Penicillium roqueforti (25 souches) pour pâtes persillées : moisissure pour Roquefort, Bleu d'Auvergne, Fourme d'Ambert, de Montbrison, Bleu de Gex, Bleu du Vercors et Sassenage, Bleu des Causses, Gorgonzola, Stilton...
		Penicillium nalgiovense ou nalgiovensis : moisissure pour les Cantals jeunes, pâtes préssées, spécialités, croûtages charcuteries sèches...
		Penicillium album : moisissure pour les fromages surtout au lait de chêvre.
	www.lip-sas.fr /nos_souches.htm (140 words)

	info: Penicillium_camemberti (Site not responding. Last check: )
		Penicillium camemberti is a fungal species used in the production of Camembert and Brie cheeses.
		Penicillium Penicillium aurantiogriseum; Penicillium brevicompactum; Penicillium chrysogenum; Penicillium camemberti; Penicillium digitatum; Penicillium citrinum; Penicillium commune; Penicillium corylophilum; Penicillium...
		Penicillium roqueforti is responsible for ripening the hard cheeses Roquefort, Stilton and Gorgonzola and is the source of their blue veins.
	www.napoli-pizza.net /Penicillium_camemberti.html (277 words)

	Biology 340 - Penicillium
		He found that Penicillium notatum had contaminated a plate of staphylococci and killed them up to a certain radius around the mold (Fleming, 1945).
		Penicillium notatum belongs to the Penicillium chrysogenum group of the Penicillium genus of molds (Fleming, 1945).
		The antibiotic molecule, penicillin, is produced as a secondary metabolite from this organism and is in the beta-lactam chemical class of antibiotics (Todar, 2000).
	student.uaa.alaska.edu /askam46 (961 words)

	Roquefort Papillon - french cheese (Site not responding. Last check: )
		Roquefort is made with pure sheep’s milk, which is inoculated with a special type of blue mold (Penicillium roqueforti).
		Cheesemakers first transform the raw milk into a simple cheese with a noble type of mold added to it, the Penicillium roqueforti (mold obtained from bread left to mold in the caves of Combalou mountains).
		The well-known green-blue marbled appearance of the paste is due to the Penicillium roqueforti, which develops in the cool, damp air swept in through the fleurines, vertical fissures serving as wind holes.
	www.france-gourmet.fr /Cheese/RoquefortPapillon.html (696 words)

	New Page 1
		We think that Penicillium Digatatum will grow on non-citrus fruits, and we think that Penicillium Roqueforti will grow on fruit.
		Then we put these fruits into some of the container’s and put the 15ml of water in each container and put their lids on, we then labeled the lids so we would know which one was which.
		Then we took the orange that already had the Mold Penicillium Digatatum on it and inoculated some of the fruit using a new Q-tip for each fruit (one orange, one apple, one banana and one kiwi).
	www.virtualsciencefair.org /2006/thom6b2/experiment.htm (372 words)

	What is Roquefort?
		The PDO defines that Roquefort must be produced following certain regulations, such as the use of milk from a particular breed of sheep, the location in which the cheese is matured, and the type of bacteria used for the maturation process.
		Spores of the bacteria Penicillium roqueforti are then added to these vats, allowing the milk to ferment into curds.
		Once there is sufficient Penicillium roqueforti in the cheese, the loaves are wrapped up and left to mature under lower temperatures.
	www.wisegeek.com /what-is-roquefort.htm (583 words)

	[No title]
		When used with the Candida remedy, Roqueforti helps eliminate mycotic infections of the intestines, vagina and skin, particularly those caused by antibiotic use.
		Roqueforti is effective in quickly eliminating infections caused by helicobacter pylori, a pathogen involved in stomach ulcers.
		It is important to use Subtilis and Firmus with Roqueforti because SanPharma bacterial remedies provide immune-modulation and increase the levels of secretory IgA on the mucosa (known as antibody painting) to help fight helicobacter and other conditions, such as Candida lnfectlnn.
	www.pgosch.com /sanprod/roqueforti.html (169 words)

	homeopathic remedy treatment description
		If we are treating a thrombosis then we start with Mucor, but at some point in the treatment we inject Notatum because the thrombosis is caused by the presence of staphylococcus, streptococcus, a virus or some other pathogen.
		Penicillium roqueforti eliminates infections involving this microbe extremely quickly.
		We use Penicillium roqueforti if the mucous membranes are involved, otherwise we use Penicillium notatum.
	www.purehealthsystems.com /germanqa.html (1562 words)

	Molecular Identification of Species from the Penicillium roqueforti Group Associated with Spoiled Animal Feed -- Boysen ...
		Incidence of Penicillium roqueforti and roquefortine C in silages.
		Reclassification of the Penicillium roqueforti group into three species on the basis of molecular genetic and biochemical profiles.
		Detection of roquefortines in Penicillium roqueforti isolated from maize silage.
	aem.asm.org /cgi/content/full/66/4/1523 (2620 words)

	Danlac :: Providing cheesemaking supplies to the food processing industry
		Penicillium roqueforti is applied in the production of blue mould cheeses or Edelpilz and fulfills the following important functions:
		Proteolyses and lipolysis, which are caused by the growth of P. roqueforti, plays an essential part in the ripening process.
		The breakdown of proteins in cheese by proteolytic enzymes is especially significant for the texture and organoleptic quality of the cheese.
	www.danlac.com /archive/arc1-2004.shtml (560 words)

	Skouboe 1999 (Site not responding. Last check: )
		The genetic variability within 600 bp of DNA sequence from the ribosomal internal transcribed spacers (ITS I and ITS 2) and the 5center dot8 S rRNA gene was examined in 52 strains belonging to 29 terverticillate taxa in Penicillium subg.
		The sequenced region is extremely conserved within the terverticillate penicillia, with only 29 positions differing in one or more taxa.
		The highest degree of ITS variability was seen among the species close to Penicillium roqueforti (P.
	plantbio.berkeley.edu /~taylor/text/skouboe1999.html (208 words)

	Fromages.com - The Best of French Cheeses - roquefort
		The ripening of the cheeses is in the natural damp, aired caves found under the village of Roquefort-sur-Soulzon.
		It is the quality of the milk, the processing of the curd, the adding of “penicillium roqueforti” and finally the ripening in natural caves that give us this unique and remarkable cheese.
		The exterior aspect of a Roquefort cheese should be white and faintly shiny.
	www.fromages.com /epicurian_cheese_shop_detail.php?id_fromage=36 (222 words)

	Reclassification of the Penicillium roqueforti group into three species on the basis of molecular genetic and ...
		Reclassification of the Penicillium roqueforti group into three species on the basis of molecular genetic and biochemical profiles -- Boysen et al.
		Reclassification of the Penicillium roqueforti group into three species on the basis of molecular genetic and biochemical profiles
		Penicillium roqueforti is currently divided into two varieties, one used
	mic.sgmjournals.org /cgi/content/abstract/142/3/541 (521 words)

	Living France - Buying a house in France, moving to France and owning French property
		Made from ewe’s milk, the cheese is matured in the cellars in Roquefort-sur-Soulzon, home of the famous penicillium roqueforti that gives the cheese its taste and colour.The natural cellars were created by the subsidence of the rock which resulted in naturally formed caves, ventilated through fleurines, natural fault lines in the rock.
		Here the role of the maître affineur is critical; he has to judge when the penicillium roqueforti has developed sufficiently and thus when to halt further ripening.
		In order to kill off the microorganism, the cheeses are wrapped in tinfoil which effectively suffocates the mould, and are then put into cold storage for a minimum of three months and left to mature, before being packaged and dispatched throughout the world.
	www.livingfrance.com /lvfra/content/article.asp?magazine_fk=28 (739 words)

	IRS - Welkom op de site voor suikerbieten
		Conservering van coproducten 2003 Mycotoxinen van Penicillium roqueforti in bietenperspulpkuilen
		In het kader van voedselveiligheid en het kwaliteitsbeleid in de diervoeding zijn er normen gesteld aan mycotoxine gehalten in de rantsoenen voor vee.
		In bietenpulpkuilen kan deze gifstof geproduceerd worden door de schimmel Penicillium roqueforti.
	www.irs.nl /detail.asp?sOnderdeel=publicaties&iPaginaID=948&FrameID=21&fixedFrame=21 (165 words)

	Straight Dope Staff Report: What makes blue cheese blue?
		This mold grows within the cheese and breaks down complex organic molecules into simpler ones, smoothing out the fibrous structure of the cheese and providing the sharp flavor and smell associated with blue cheeses.
		In the case of Roquefort, the Roquefort caves in which the cheese was stored were teeming with Penicillium roqueforti.
		The name Penicillium roqueforti sounds like penicillin because it's related to the common and useful antibiotic mold.
	www.straightdope.com /mailbag/mbluecheese.html (801 words)

	Holiday Market's Cheese Shoppe
		Principal genus of fungi used to develop molds on certain cheese varieties during ripening.
		Penicillium candidum is used to develop many soft-ripened cheeses such as Brie; Penicillium glaucum or roqueforti are used for Gorgonzola and Roquefort cheeses, respectively.
		A descriptive term for cheese whose curd has been placed in a mold and literally pressed to form the intended shape of the finished cheese.
	www.holiday-market.com /cheese/artisan-terms.html (1616 words)

	Activation of Spores of Penicillium roqueforti
		Since activation, that is, the termination of the dormancy of the spore, is the initial stage of germination, an examination of the activation process itself makes a logical starting point to the study of the biochemical aspects of germination.
		This communication describes the effect of different physiological agents on the ability of spores of Penicillium roqueforti to oxidize octanoic acid and hence provides a method of assessing the influence of these agents on activation.
		The method may also be applicable for studies of the effects of these agents on the subsequent stages of the germination process.
	www.nature.com /nature/journal/v208/n5012/abs/208801b0.html (192 words)

	EC 4.2.3.9 - Integrated Enzyme Database (IntEnz)
		While in some species germacrene A remains as an enzyme-bound intermediate, it has been shown to be a minor product of the reaction in Penicillium roqueforti [5] (see also EC 4.2.3.23, germacrene-A synthase).
		The enzyme from Penicillium roqueforti requires Mg and Mn for activity.
		Isolation, characterization, and bacterial expression of a sesquiterpenoid biosynthetic gene (Ari1) from Penicillium roqueforti.
	www.ebi.ac.uk /intenz/query?cmd=SearchEC&ec=4.2.3.9 (200 words)

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