Penicillium roqueforti is a common saprotrophic fungus in the genus Penicillium. Widespread in nature, it can be isolated from soil, decaying organic...

methods involve the use of a freeze-dried Penicillium roqueforti culture. Although Penicillium roqueforti can be found naturally, cheese producers nowadays...

blue cheese. Penicillium camemberti and Penicillium roqueforti are the molds on Camembert, Brie, Roquefort, and many other cheeses. Penicillium nalgiovense...

Montbrison, Lanark Blue, Roquefort, Shropshire Blue, and Stilton use Penicillium roqueforti.) In 1874, Sir William Roberts, a physician from Manchester, noted...

is an English cheese, produced in two varieties: Blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and White, which...

ran to meet her. When he returned a few months later, the mold (Penicillium roqueforti) had transformed his plain cheese into Roquefort. In 79 AD, Pliny...

used in the production of blue cheese, in addition to the mold Penicillium roqueforti. Its aroma also attracts mosquitoes. The first comprehensive proteomic...

particularly species from the genus Penicillium. It was first isolated from a strain of Penicillium roqueforti, a species commercially used as a source...

24.39, Penicillium roqueforti protease II, microbial neutral proteinase II, acid metalloproteinase, neutral proteinase II, Penicillium roqueforti metalloproteinase)...

Penicillium robsamsonii Penicillium rolfsii Penicillium roqueforti Penicillium roseopurpureum Penicillium rubefaciens Penicillium rubens Penicillium rubidurum...