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What is Penicillium Roqueforti?

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Penicillium roqueforti has been shown to produce several toxic compounds, including roquefortine, PR toxin, and festuclavine (Figure 14). Toxicities of PR toxin and roquefortine are low. Roquefortine is a neurotoxin that reportedly causes convulsive seizures, liver damage, and hemorrhage in the digestive tract in mice. read more

Penicillium roqueforti is a common saprotrophic fungus from the family Trichocomaceae. 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. read more

For example, the culture that creates most blue cheese, Penicillium roqueforti, is the same mold that grows on bread, and that was how it was discovered. read more

Penicillium camemberti and Penicillium roqueforti are the molds on Camembert, Brie, Roquefort, and many other cheeses. Penicillium nalgiovense is used to improve the taste of sausages and hams, and to prevent colonization by other molds and bacteria. read more

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