Penicillium caseifulvum

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]

Penicillium caseifulvum
Scientific classification
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Trichocomaceae
Genus: Penicillium
Species:
P. caseifulvum
Binomial name
Penicillium caseifulvum
Filtenborg & Frisvad 1998[1]
Type strain
CBS 108956, IBT 19782[2]

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. MycoBank
  2. Straininfo of Penicillium caseifulvum
  3. UniProt
  4. 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.
  5. 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.
  6. P L H McSweeney (2007). Cheese Problems Solved Woodhead Publishing Series in Food Science, Technology and Nutrition. Elsevier. ISBN 1845693531.
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