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{{Short description|Species of fungus}}
{{Speciesbox
{{Speciesbox
| image = Pcamemberti.jpg
| image = Pcamemberti.jpg
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*''Penicillium rogeri'' <small>Wehmer (1906)</small>
*''Penicillium rogeri'' <small>Wehmer (1906)</small>
*''Penicillium caseicola'' <small>Bainier (1907)</small>
*''Penicillium caseicola'' <small>Bainier (1907)</small>
*''Penicillium biforme'' <small>Thom (1910)</small>
*''Penicillium candidum'' <small>Roger (1923)</small>
*''Penicillium candidum'' <small>Roger (1923)</small>
*''Penicillium paecilomyceforme'' <small>Szilvinyi (1941)</small>
*''Penicillium paecilomyceforme'' <small>Szilvinyi (1941)</small>
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}}
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'''''Penicillium camemberti''''' is a [[species]] of [[fungus]] in the genus ''[[Penicillium]]''. It is used in the production of [[Camembert (cheese)|Camembert]], [[Brie (cheese)|Brie]], [[Langres (cheese)|Langres]], [[Coulommiers cheese|Coulommiers]], and [[Cambozola]] [[cheese]]s, on which colonies of ''P.&nbsp;camemberti'' form a hard, white crust. It is responsible for giving these cheeses their distinctive flavors. An allergy to the [[antibiotic]] [[penicillin]] does not necessarily imply an allergy to cheeses made using ''P.&nbsp;camemberti''.<ref name="washingtonpost">{{cite web | url=https://www.washingtonpost.com/wp-dyn/articles/A8353-2004Aug17.html | title=Cheese Course | publisher=Washington Post | accessdate=25 July 2014 | author=Wolke, Robert L.}}</ref>
'''''Penicillium camemberti''''' is a [[species]] of [[fungus]] in the genus ''[[Penicillium]]''. It is used in the production of [[Camembert (cheese)|Camembert]], [[Brie (cheese)|Brie]], [[Langres (cheese)|Langres]], [[Coulommiers cheese|Coulommiers]], and [[Cambozola]] [[cheese]]s, on which colonies of ''P.&nbsp;camemberti'' form a hard, white crust. It is responsible for giving these cheeses their distinctive flavors. An allergy to the [[antibiotic]] [[penicillin]] does not necessarily imply an allergy to cheeses made using ''P.&nbsp;camemberti''.<ref name="washingtonpost">{{cite news | url=https://www.washingtonpost.com/wp-dyn/articles/A8353-2004Aug17.html | title=Cheese Course | newspaper=Washington Post | access-date=25 July 2014 | author=Wolke, Robert L.}}</ref>


When making soft cheese that involves ''P. camemberti'', the mold may be mixed into the ingredients before being placed in the molds, or it may be added to the outside of the cheese after it is removed from the cheese molds.<ref>{{cite book |last=Helweg |first=Richard |title=The Complete Guide to Making Cheese, Butter, and Yogurt at Home: Everything You Need to Know Explained Simply |url=https://books.google.com/books?id=Foeo-GctrDYC&pg=PA149 |year=2010 |publisher=Atlantic Publishing Company |isbn=9781601383556 |pages=148–149}}</ref> ''P.&nbsp;camemberti'' is responsible for the soft, buttery texture of Brie and Camembert, but a too high concentration may lead to an undesirable bitter taste.<ref>{{cite book |last=Michelson |first=Patricia |title=Cheese: Exploring Taste and Tradition |url=https://books.google.com/?id=oD1Z9v4mwdYC&pg=PT10&dq=Penicillium+candidum#v=onepage&q=Penicillium%20candidum&f=false |accessdate=September 12, 2013 |year=2010 |publisher=Gibbs Smith |location= |isbn=9781423606512 |page=12}}</ref>
When making soft cheese that involves ''P. camemberti'', the mold may be mixed into the ingredients before being placed in the molds, or it may be added to the outside of the cheese after it is removed from the cheese molds.<ref>{{cite book |last=Helweg |first=Richard |title=The Complete Guide to Making Cheese, Butter, and Yogurt at Home: Everything You Need to Know Explained Simply |url=https://books.google.com/books?id=Foeo-GctrDYC&pg=PA149 |year=2010 |publisher=Atlantic Publishing Company |isbn=9781601383556 |pages=148–149}}</ref> ''P.&nbsp;camemberti'' is responsible for the soft, buttery texture of Brie and Camembert, but a too high concentration may lead to an undesirable bitter taste.<ref>{{cite book |last=Michelson |first=Patricia |title=Cheese: Exploring Taste and Tradition |url=https://books.google.com/books?id=oD1Z9v4mwdYC&q=Penicillium+candidum&pg=PT10 |access-date=September 12, 2013 |year=2010 |publisher=Gibbs Smith |isbn=9781423606512 |page=12}}</ref>


Using [[polymerase chain reaction|PCR]] techniques, cheese manufacturers can control cheesemaking by monitoring the mycelial growth of ''P.&nbsp;camemberti''.<ref>{{cite journal|last1=Dréan|first1=G. Le|last2=Mounier|first2=J.|last3=Vasseur|first3=V.|last4=Arzur|first4=D.|last5=Habrylo|first5=O.|last6=Barbier|first6=G.|title=Quantification of ''Penicillium camemberti'' and ''P. roqueforti'' mycelium by real-time PCR to assess their growth dynamics during ripening cheese|journal=International Journal of Food Microbiology|date=31 March 2010|volume=136|issue=1–2|pages=100–107|url=http://www.sciencedirect.com/science/article/pii/S0168160509006655|accessdate=25 May 2015|doi=10.1016/j.ijfoodmicro.2009.12.013|pmid=20060187}}</ref> This is particularly significant, as controlling the growth is important to maintain desirable levels of compounds for flavor and to keep toxicity at a safe level.
Using [[polymerase chain reaction|PCR]] techniques, cheese manufacturers can control cheesemaking by monitoring the mycelial growth of ''P.&nbsp;camemberti''.<ref>{{cite journal|last1=Dréan|first1=G. Le|last2=Mounier|first2=J.|last3=Vasseur|first3=V.|last4=Arzur|first4=D.|last5=Habrylo|first5=O.|last6=Barbier|first6=G.|title=Quantification of ''Penicillium camemberti'' and ''P. roqueforti'' mycelium by real-time PCR to assess their growth dynamics during ripening cheese|journal=International Journal of Food Microbiology|date=31 March 2010|volume=136|issue=1–2|pages=100–107|doi=10.1016/j.ijfoodmicro.2009.12.013|pmid=20060187}}</ref> This is particularly significant, as controlling the growth is important to maintain desirable levels of compounds for flavor and to keep toxicity at a safe level.


==History==
==History==
The fungus was first described by [[Charles Thom|Dr. Charles Thom]] in 1906.<ref name="Thom 1906"/> It is considered to be a great subject for experiments and tests, as the fungus thrives well in artificial situations, creates dense, enzymatic [[mycelia]], and is readily available in markets from cheeses. ''P.&nbsp;camemberti'' is also important economically for the cheese industry.<ref>{{cite book|last1=Dox|first1=Arthur Wayland|title=The Intracellular Enzymes of ''Penicillium'' and''Aspergillus''|date=1910|publisher=U.S. Dept. of Agriculture, Bureau of Animal Industry|pages=70}}</ref>
The fungus was first described by [[Charles Thom|Dr. Charles Thom]] in 1906.<ref name="Thom 1906"/> It is considered to be a great subject for experiments and tests, as the fungus thrives well in artificial situations, creates dense, enzymatic [[mycelia]], and is readily available in markets from cheeses. ''P.&nbsp;camemberti'' is also important economically for the cheese industry.<ref>{{cite book|last1=Dox|first1=Arthur Wayland|title=The Intracellular Enzymes of ''Penicillium'' and ''Aspergillus''|date=1910|publisher=U.S. Dept. of Agriculture, Bureau of Animal Industry|pages=70}}</ref>


The fungus originated through artificial selection of ''[[Penicillium biforme|P. biforme]]'' around 1900, which in turn was a result of artificial selection among ''[[Penicillium fuscoglaucum|P. fuscoglaucum]]''.<ref name=Ropars20>{{cite journal |last1=Ropars |first1=J |last2=Didiot |first2=E |last3=Rodríguez de la Vega |first3=RC |last4=Bennetot |first4=B |last5=Coton |first5=M |last6=Poirier |first6=E |last7=Coton |first7=E |last8=Snirc |first8=A |last9=Le Prieur |first9=S |last10=Giraud |first10=T |title=Domestication of the Emblematic White Cheese-Making Fungus Penicillium camemberti and Its Diversification into Two Varieties. |journal=Current Biology |date=16 November 2020 |volume=30 |issue=22 |pages=4441–4453.e4 |doi=10.1016/j.cub.2020.08.082 |pmid=32976806|bibcode=2020CBio...30E4441R }}</ref>
⚫
Twenty-four isolates of ''Penicillium'' species are known, resulting in “considerable taxonomic confusion”. However, these strains are only antigenically related, having similarities in micromorphology, growth rates, toxin production, and the ability to grow in water and at low temperatures. These isolates can be grouped into nine subdivisions below the species level. This indicates that ''P.&nbsp;commune'' Thom is the wild-type, or the strain occurring in nature, ancestor of ''P.&nbsp;camemberti''.<ref>{{cite journal |last1=Polonelli|first1=L.|last2=Morace |first2=G.|last3=Rosa|first3=R.|last4=Castagnola|first4=M.|last5=Frisvad|first5=J.C.|title=Antigenic characterization of ''Penicillium camemberti'' and related common cheese contaminants |journal=American Society for Microbiology |year=1987 |volume=53 |issue=4 |pages=872–878 |url=http://aem.asm.org/content/53/4/872.short}}</ref> The complete [[whole genome sequencing|genome sequence]] of ''P.&nbsp;camemberti'' was published in 2014.<ref name="Cheeseman 2014"/>

The complete [[whole genome sequencing|genome sequence]] of ''P.&nbsp;camemberti'' was published in 2014.<ref name="Cheeseman 2014"/>

In 2024, the [[French National Centre for Scientific Research]] warned that the spore-producing ability of albino strains of ''P. camemberti'' have declined due to prolonged vegetative reproduction. The Norman cheese industry now struggles to find enough spores to inoculate their cheese with.<ref>{{cite web |last1=Harmi |first1=Mehdi |title=French cheese under threat |url=https://news.cnrs.fr/articles/french-cheese-under-threat |website=CNRS News |language=en |date=January 16, 2024}}</ref>

== Taxonomy ==

⚫
Twenty-four isolates of ''Penicillium'' species are known, resulting in “considerable taxonomic confusion”. However, these strains are only antigenically related, having similarities in micromorphology, growth rates, toxin production, and the ability to grow in water and at low temperatures. These isolate can be grouped into nine subdivisions below the species level.<ref name=Polonelli>{{cite journal |last1=Polonelli|first1=L.|last2=Morace |first2=G.|last3=Rosa|first3=R.|last4=Castagnola|first4=M.|last5=Frisvad|first5=J.C.|title=Antigenic characterization of ''Penicillium camemberti'' and related common cheese contaminants |journal=American Society for Microbiology |year=1987 |volume=53 |issue=4 |pages=872–878 |doi=10.1128/AEM.53.4.872-878.1987|url= |pmid=3579286|pmc=203771|bibcode=1987ApEnM..53..872P}}</ref>

There is some degree of disagreement on how to deliminate ''P. camemberti'' from closely-related species, namely ''[[Penicillium biforme|P. biforme]]'', ''[[Penicillium fuscoglaucum|P. fuscoglaucum]]'', and ''P. caseifulvum''.
* In a traditional "lumping" scheme, ''P. biforme'' and ''P. fusoglaucum'' are united in ''P. commune'' {{au|Thom}}.<ref name=Polonelli/>
* In the [[MycoBank]] scheme, as of February 2024, ''P. commune'' (includes ''P. fusoglaucum''), ''P. biforme'', ''P. camemberti'', and ''P. caseifulvum'' are each "current".<ref>MycoBank: https://www.mycobank.org/page/Name%20details%20page/18729, https://www.mycobank.org/page/Name%20details%20page/18590, https://www.mycobank.org/page/Name%20details%20page/51589</ref>
* Ropars ''et al.'' (2020) recognizes ''P. fusoglaucum'', ''P. biforme'', and ''P. camemberti''. They list two varieties under ''P. camemberti'':
** ''P. camemberti'' var. "camemberti", the lineage found in Camembert and Brie. White colonies, slow radial growth, fluffy mycelia. Produces cyclopiazonic acid (CPA), a mycotoxin.<ref name=Ropars20/>
** ''P. camemberti'' var. "caseifulvum", the lineage found in cheeses other than Camembert, such as St. Marcellin and Rigotte de Condrieu. Grey-green colonies, faster rate of growth on cheese (comparable to ''P. biforme''), unable to produce CPA.<ref name=Ropars20/>


==Toxic properties==
==Toxic properties==
As a fungus, ''P. camemberti'' can produce toxins, in this case, [[cyclopiazonic acid]]. The amount of the [[mycotoxin]] produced depends on the strain of ''P.&nbsp;camemberti'', as well as the temperature at which the culture is grown. Additionally, the toxin is typically more concentrated on the crust of the fungus rather than the inner part. In regards to safety, generally, consumers would only receive lower than a 4-μg dose of cyclopiazonic acid. Still, using weaker strains of the fungus is advised, since the secretion of the toxin appears to be natural and necessary, but unhealthy for cheese consumers.<ref>{{cite journal|last1=Bars|first1=J. Le|title=Cyclopiazonic acid production by ''Penicillium camemberti'' Thom and natural occurrence of this mycotoxin in cheese|journal=American Society for Microbiology|year= 1979|volume=38|issue=6|pages=1052–1055|url=http://aem.asm.org/content/38/6/1052.short}}</ref>
As a fungus, ''P. camemberti'' can produce toxins, in this case, [[cyclopiazonic acid]]. The amount of the [[mycotoxin]] produced depends on the strain of ''P.&nbsp;camemberti'', as well as the temperature{{Which|date=May 2021}} at which the culture is grown. Additionally, the toxin is typically more concentrated on the crust of the fungus rather than the inner part. In regard to safety, generally, consumers would only receive lower than a 4-μg<!-- Is there a regulation? --> dose of cyclopiazonic acid. Still, using weaker strains of the fungus is advised, since the secretion of the toxin appears to be natural and necessary, but unhealthy for cheese consumers.<ref>{{cite journal|last1=Bars|first1=J. Le|title=Cyclopiazonic acid production by ''Penicillium camemberti'' Thom and natural occurrence of this mycotoxin in cheese|journal=American Society for Microbiology|year= 1979|volume=38|issue=6|pages=1052–1055|doi=10.1128/aem.38.6.1052-1055.1979|pmid=526014|pmc=291243|bibcode=1979ApEnM..38.1052L|s2cid=40015269|doi-access=free}}</ref>


==Use in other foods==
==Use in other foods==
Since ''P. camemberti'' is responsible for the main flavor and odor of popular cheeses, the fungus can be used for the flavoring of other foods, such as dry, [[fermented sausages]]. José M. Bruna and his team saw that the flavor comes from compounds produced by the fungus, such as [[ammonia]], [[methyl ketone]]s, [[primary alcohol|primary]] and [[secondary alcohol]]s, [[esters]], and [[aldehydes]], and decided to superficially inoculate ''P.&nbsp;camemberti'' on dry, fermented sausages to improve its sensory properties. ''P.&nbsp;camemberti''promotes [[proteolysis]] and [[lipolysis]], which is the breakdown of proteins and lipids, resulting in free [[amino acid]]s, free [[fatty acid]]s, and volatile compounds that allow for the ripened flavor. The fungus created a [[mycelium]], protecting the lipids within, allowing for better flavor and odor of sausages. This is a potential starter culture for dry, fermented sausages.<ref>{{cite journal|last1=Bruna|first1=José M.|last2=Hierro|first2=Eva M.|last3=de la Hoz|first3=Lorenzo|last4=Mottram|first4=Donald S.|last5=Fernández|first5=Manuela|last6=Ordóñez|first6=Juan A.|title=Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of ''Penicillium camemberti'' on dry fermented sausages|journal=International Journal of Food Microbiology|date=15 August 2003|volume=85|issue=1–2|pages=111–125|url=http://www.sciencedirect.com/science/article/pii/S0168160502005056?np=y|doi=10.1016/s0168-1605(02)00505-6}}</ref>
Since ''P. camemberti'' is responsible for the main flavor and odor of popular cheeses, the fungus can be used for the flavoring of other foods, such as dry, [[fermented sausages]]. José M. Bruna and his team saw that the flavor comes from compounds produced by the fungus, such as [[ammonia]], [[methyl ketone]]s, [[primary alcohol|primary]] and [[secondary alcohol]]s, [[esters]], and [[aldehydes]], and decided to superficially inoculate ''P.&nbsp;camemberti'' on dry, fermented sausages to improve its sensory properties. ''P.&nbsp;camemberti'' promotes [[proteolysis]] and [[lipolysis]], which is the breakdown of proteins and lipids, resulting in free [[amino acid]]s, free [[fatty acid]]s, and volatile compounds that allow for the ripened flavor. The fungus created a [[mycelium]], protecting the lipids within, allowing for better flavor and odor of sausages. This is a potential starter culture for dry, fermented sausages.<ref>{{cite journal|last1=Bruna|first1=José M.|last2=Hierro|first2=Eva M.|last3=de la Hoz|first3=Lorenzo|last4=Mottram|first4=Donald S.|last5=Fernández|first5=Manuela|last6=Ordóñez|first6=Juan A.|title=Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of ''Penicillium camemberti'' on dry fermented sausages|journal=International Journal of Food Microbiology|date=15 August 2003|volume=85|issue=1–2|pages=111–125|doi=10.1016/s0168-1605(02)00505-6|pmid=12810276}}</ref>


==See also==
==See also==
Line 39: Line 54:
{{Reflist|colwidth=30em|refs=
{{Reflist|colwidth=30em|refs=


<ref name="Cheeseman 2014">{{cite journal |vauthors=Cheeseman K, Ropars J, Renault P, etal |title=Multiple recent horizontal transfers of a large genomic region in cheese making fungi |journal=Nature Communications |year=2014 |volume=5 |page=2876 |pmid=24407037 |pmc=3896755 |doi=10.1038/ncomms3876}}</ref>
<ref name="Cheeseman 2014">{{cite journal |vauthors=Cheeseman K, Ropars J, Renault P, etal |title=Multiple recent horizontal transfers of a large genomic region in cheese making fungi |journal=Nature Communications |year=2014 |volume=5 |page=2876 |pmid=24407037 |pmc=3896755 |doi=10.1038/ncomms3876|bibcode=2014NatCo...5.2876C }}</ref>


<ref name="Thom 1906">{{cite journal |author=Thom C. |title=Fungi in cheese ripening; Camembert and Roquefort |year=1906 |journal=U.S.D.A. Bureau of Animal Industry Bulletin |volume=82 |pages=1–39 (see p.&nbsp;33)|url=https://archive.org/details/bullbai082}}</ref>
<ref name="Thom 1906">{{cite journal |author=Thom C. |title=Fungi in cheese ripening; Camembert and Roquefort |year=1906 |journal=U.S.D.A. Bureau of Animal Industry Bulletin |volume=82 |pages=1–39 (see p.&nbsp;33)|url=https://archive.org/details/bullbai082}}</ref>


<ref name="urlMycoBank: Penicillium camemberti">{{cite web |title=''Penicillium camemberti'' Thom, U.S.D.A. Bureau of Animal Industry Bulletin, 82: 33, 1906 |url=http://www.mycobank.org/BioloMICS.aspx?Table=Mycobank&Rec=18610&Fields=All |publisher=[[MycoBank]]. International Mycological Association |accessdate=2013-09-12}}</ref>
<ref name="urlMycoBank: Penicillium camemberti">{{cite web |title=''Penicillium camemberti'' Thom, U.S.D.A. Bureau of Animal Industry Bulletin, 82: 33, 1906 |url=http://www.mycobank.org/BioloMICS.aspx?Table=Mycobank&Rec=18610&Fields=All |publisher=[[MycoBank]]. International Mycological Association |access-date=2013-09-12}}</ref>


}}
}}


{{Taxonbar|from=Q1709823}}
{{Taxonbar|from=Q1709823}}
{{Authority control}}


[[Category:Penicillium|camemberti]]
[[Category:Penicillium|camemberti]]
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[[Category:Fungi described in 1906]]
[[Category:Fungi described in 1906]]
[[Category:Molds used in food production]]
[[Category:Molds used in food production]]
[[Category:Taxa named by Charles Thom]]
[[Category:Fungi in cultivation]]
[[Category:Fungus species]]

Latest revision as of 16:04, 7 April 2024

Penicillium camemberti
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Aspergillaceae
Genus: Penicillium
Species:
P. camemberti
Binomial name
Penicillium camemberti
Thom (1906)
Synonyms[1]
  • Penicillium album Epstein (1902)
  • Penicillium rogeri Wehmer (1906)
  • Penicillium caseicola Bainier (1907)
  • Penicillium candidum Roger (1923)
  • Penicillium paecilomyceforme Szilvinyi (1941)

Penicillium camemberti is a species of fungus in the genus Penicillium. It is used in the production of Camembert, Brie, Langres, Coulommiers, and Cambozola cheeses, on which colonies of P. camemberti form a hard, white crust. It is responsible for giving these cheeses their distinctive flavors. An allergy to the antibiotic penicillin does not necessarily imply an allergy to cheeses made using P. camemberti.[2]

When making soft cheese that involves P. camemberti, the mold may be mixed into the ingredients before being placed in the molds, or it may be added to the outside of the cheese after it is removed from the cheese molds.[3] P. camemberti is responsible for the soft, buttery texture of Brie and Camembert, but a too high concentration may lead to an undesirable bitter taste.[4]

Using PCR techniques, cheese manufacturers can control cheesemaking by monitoring the mycelial growth of P. camemberti.[5] This is particularly significant, as controlling the growth is important to maintain desirable levels of compounds for flavor and to keep toxicity at a safe level.

History[edit]

The fungus was first described by Dr. Charles Thom in 1906.[6] It is considered to be a great subject for experiments and tests, as the fungus thrives well in artificial situations, creates dense, enzymatic mycelia, and is readily available in markets from cheeses. P. camemberti is also important economically for the cheese industry.[7]

The fungus originated through artificial selection of P. biforme around 1900, which in turn was a result of artificial selection among P. fuscoglaucum.[8]

The complete genome sequence of P. camemberti was published in 2014.[9]

In 2024, the French National Centre for Scientific Research warned that the spore-producing ability of albino strains of P. camemberti have declined due to prolonged vegetative reproduction. The Norman cheese industry now struggles to find enough spores to inoculate their cheese with.[10]

Taxonomy[edit]

Twenty-four isolates of Penicillium species are known, resulting in “considerable taxonomic confusion”. However, these strains are only antigenically related, having similarities in micromorphology, growth rates, toxin production, and the ability to grow in water and at low temperatures. These isolate can be grouped into nine subdivisions below the species level.[11]

There is some degree of disagreement on how to deliminate P. camemberti from closely-related species, namely P. biforme, P. fuscoglaucum, and P. caseifulvum.

  • In a traditional "lumping" scheme, P. biforme and P. fusoglaucum are united in P. commune Thom.[11]
  • In the MycoBank scheme, as of February 2024, P. commune (includes P. fusoglaucum), P. biforme, P. camemberti, and P. caseifulvum are each "current".[12]
  • Ropars et al. (2020) recognizes P. fusoglaucum, P. biforme, and P. camemberti. They list two varieties under P. camemberti:
    • P. camemberti var. "camemberti", the lineage found in Camembert and Brie. White colonies, slow radial growth, fluffy mycelia. Produces cyclopiazonic acid (CPA), a mycotoxin.[8]
    • P. camemberti var. "caseifulvum", the lineage found in cheeses other than Camembert, such as St. Marcellin and Rigotte de Condrieu. Grey-green colonies, faster rate of growth on cheese (comparable to P. biforme), unable to produce CPA.[8]

Toxic properties[edit]

As a fungus, P. camemberti can produce toxins, in this case, cyclopiazonic acid. The amount of the mycotoxin produced depends on the strain of P. camemberti, as well as the temperature[which?] at which the culture is grown. Additionally, the toxin is typically more concentrated on the crust of the fungus rather than the inner part. In regard to safety, generally, consumers would only receive lower than a 4-μg dose of cyclopiazonic acid. Still, using weaker strains of the fungus is advised, since the secretion of the toxin appears to be natural and necessary, but unhealthy for cheese consumers.[13]

Use in other foods[edit]

Since P. camemberti is responsible for the main flavor and odor of popular cheeses, the fungus can be used for the flavoring of other foods, such as dry, fermented sausages. José M. Bruna and his team saw that the flavor comes from compounds produced by the fungus, such as ammonia, methyl ketones, primary and secondary alcohols, esters, and aldehydes, and decided to superficially inoculate P. camemberti on dry, fermented sausages to improve its sensory properties. P. camemberti promotes proteolysis and lipolysis, which is the breakdown of proteins and lipids, resulting in free amino acids, free fatty acids, and volatile compounds that allow for the ripened flavor. The fungus created a mycelium, protecting the lipids within, allowing for better flavor and odor of sausages. This is a potential starter culture for dry, fermented sausages.[14]

See also[edit]

References[edit]

  1. ^ "Penicillium camemberti Thom, U.S.D.A. Bureau of Animal Industry Bulletin, 82: 33, 1906". MycoBank. International Mycological Association. Retrieved 2013-09-12.
  2. ^ Wolke, Robert L. "Cheese Course". Washington Post. Retrieved 25 July 2014.
  3. ^ Helweg, Richard (2010). The Complete Guide to Making Cheese, Butter, and Yogurt at Home: Everything You Need to Know Explained Simply. Atlantic Publishing Company. pp. 148–149. ISBN 9781601383556.
  4. ^ Michelson, Patricia (2010). Cheese: Exploring Taste and Tradition. Gibbs Smith. p. 12. ISBN 9781423606512. Retrieved September 12, 2013.
  5. ^ Dréan, G. Le; Mounier, J.; Vasseur, V.; Arzur, D.; Habrylo, O.; Barbier, G. (31 March 2010). "Quantification of Penicillium camemberti and P. roqueforti mycelium by real-time PCR to assess their growth dynamics during ripening cheese". International Journal of Food Microbiology. 136 (1–2): 100–107. doi:10.1016/j.ijfoodmicro.2009.12.013. PMID 20060187.
  6. ^ Thom C. (1906). "Fungi in cheese ripening; Camembert and Roquefort". U.S.D.A. Bureau of Animal Industry Bulletin. 82: 1–39 (see p. 33).
  7. ^ Dox, Arthur Wayland (1910). The Intracellular Enzymes of Penicillium and Aspergillus. U.S. Dept. of Agriculture, Bureau of Animal Industry. p. 70.
  8. ^ a b c Ropars, J; Didiot, E; Rodríguez de la Vega, RC; Bennetot, B; Coton, M; Poirier, E; Coton, E; Snirc, A; Le Prieur, S; Giraud, T (16 November 2020). "Domestication of the Emblematic White Cheese-Making Fungus Penicillium camemberti and Its Diversification into Two Varieties". Current Biology. 30 (22): 4441–4453.e4. Bibcode:2020CBio...30E4441R. doi:10.1016/j.cub.2020.08.082. PMID 32976806.
  9. ^ Cheeseman K, Ropars J, Renault P, et al. (2014). "Multiple recent horizontal transfers of a large genomic region in cheese making fungi". Nature Communications. 5: 2876. Bibcode:2014NatCo...5.2876C. doi:10.1038/ncomms3876. PMC 3896755. PMID 24407037.
  10. ^ Harmi, Mehdi (January 16, 2024). "French cheese under threat". CNRS News.
  11. ^ a b Polonelli, L.; Morace, G.; Rosa, R.; Castagnola, M.; Frisvad, J.C. (1987). "Antigenic characterization of Penicillium camemberti and related common cheese contaminants". American Society for Microbiology. 53 (4): 872–878. Bibcode:1987ApEnM..53..872P. doi:10.1128/AEM.53.4.872-878.1987. PMC 203771. PMID 3579286.
  12. ^ MycoBank: https://www.mycobank.org/page/Name%20details%20page/18729, https://www.mycobank.org/page/Name%20details%20page/18590, https://www.mycobank.org/page/Name%20details%20page/51589
  13. ^ Bars, J. Le (1979). "Cyclopiazonic acid production by Penicillium camemberti Thom and natural occurrence of this mycotoxin in cheese". American Society for Microbiology. 38 (6): 1052–1055. Bibcode:1979ApEnM..38.1052L. doi:10.1128/aem.38.6.1052-1055.1979. PMC 291243. PMID 526014. S2CID 40015269.
  14. ^ Bruna, José M.; Hierro, Eva M.; de la Hoz, Lorenzo; Mottram, Donald S.; Fernández, Manuela; Ordóñez, Juan A. (15 August 2003). "Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages". International Journal of Food Microbiology. 85 (1–2): 111–125. doi:10.1016/s0168-1605(02)00505-6. PMID 12810276.
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