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 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Aspergillaceae |
| Genus: | Penicillium |
| Species: | P. caseifulvum
|
| Binomial name | |
| Penicillium caseifulvum Filtenborg & Frisvad 1998[1]
| |
| Type strain | |
| CBS 108956, IBT 19782[2] | |
See also
editReferences
edit- ^ a b 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.
Further reading
edit- Karl Esser; Paul A. Lemke; J. W. Bennett; Heinz D. Osiewacz (2002). Industrial Applications. Springer Science & Business Media. ISBN 3540415831.