Penicillium roqueforti

Penicillium roqueforti
Blue Stilton cheese, showing the blue-green mold veins produced by Penicillium roqueforti
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Aspergillaceae
Genus: Penicillium
Species:
P. roqueforti
Binomial name
Penicillium roqueforti
Thom (1906)
Synonyms[4]
  • Penicillium roqueforti var. weidemannii Westling (1911)[1]
  • Penicillium weidemannii (Westling) Biourge (1923)[2]
  • Penicillium gorgonzolae Weid. (1923)
  • Penicillium roqueforti var. viride Datt.-Rubbo (1938)[3]
  • Penicillium roqueforti var. punctatum S.Abe (1956)
  • Penicillium conservandi Novobr. (1974)

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. The fungus has been a constituent of Roquefort, Stilton, Danish blue, Cabrales, and other blue cheeses. Other blue cheeses, such as Gorgonzola, are made with Penicillium glaucum.

  1. ^ Cite error: The named reference Westling 1911 was invoked but never defined (see the help page).
  2. ^ Cite error: The named reference Biourge 1923 was invoked but never defined (see the help page).
  3. ^ Cite error: The named reference Dattilo-Rubbo 1938 was invoked but never defined (see the help page).
  4. ^ Cite error: The named reference urlFungorum synonymy: Penicillium roqueforti was invoked but never defined (see the help page).