Penicillium camemberti
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Penicillium roqueforti on Roquefort cheese |
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| Penicillium camemberti | ||||||||||||
| Thom |
Penicillium camemberti is a species of the fungi from the genus Penicillium from the family of Trichocomaceae . It is used in the production of Camembert , Brie , Coulommiers and Cambozola . The white, semi-solid layer ( rind ) on these cheeses consists mainly of Penicillium camemberti, which is responsible for their typical taste and smell. An allergy to penicillins does not necessarily mean that you are allergic to mold cheese.
For the production of soft cheese, the mold spores are sometimes introduced into the milk or the curd, but mostly sprayed onto the curd after the whey has dripped off. Penicillium camemberti is responsible for the soft, buttery consistency of Brie and Camembert; too high a concentration can lead to an undesirable, bitter, unpleasant taste.
The production conditions for soft cheese must be strictly adhered to in order to prevent off-flavors or even toxin formation .
history
The first description of Penicillium camemberti was by Charles Thom in 1906. It was a great experimental achievement to find the conditions under which the isolated mushrooms would thrive in culture so that they form dense mycelia that could be used to make cheese.
24 Penicillum isolates were obtained which caused quite a taxonomic confusion. However, these strains are only antigenically related, with similarities in micromorphology, growth rates, toxin production, and the ability to grow in water and at low temperatures. L. Polonelli et al. discovered that the 24 tribes can be divided into nine subgroups. This indicates that P. commune Thom is the wild type or the strain that occurs in nature as the "progenitor" of P. camemberti .
The complete genome of P. camemberti was published in 2014.
Toxicological properties
Like many mushrooms, Penicillium camemberti can also produce a toxin, in its case it is cyclopiazonic acid . The content of this mycotoxin depends both on the strain used and on the storage conditions, especially the storage temperature at which the fungus grew. The toxin is usually more concentrated in the bark than inside. A daily intake of less than 4 micrograms is considered to be harmless to health. Since the excretion of the toxin represents a selection advantage and is natural, but can be of concern for consumers, it is recommended to use weaker strains for cheese production. Other molds that can form cyclopiazonic acid are Penicillium cyclopium and Penicillium griseofulvum .
Use in other foods
Since P. camemberti is responsible for the main taste and smell of various cheeses, it is also used in the manufacture of other foods . Examples are raw sausages such as salami . José M. Bruna and his team found ammonia , ketones such as acetone , primary and secondary alcohols , various esters and aldehydes as typical components in the aroma . P. camemberti operates proteolysis (= breakdown of proteins ), whereby free amino acids are formed, and lipolysis (= splitting of fat), whereby u. a. Free fatty acids are formed which, along with other volatile compounds, make up the typical ripeness flavor. The fungus also forms a mycelium that stores lipids, which are also responsible for the taste and smell of the ripe sausage.
See also
Web links
- Description of Penicillium Camemberti on schimmel-schimmelpilze.de
- List of different noble molds
- Description of Penicillium Camemberti Mycobank.org
Individual evidence
- ↑ Article in the Washington Post, August 18, 2004, accessed March 13, 2016.
- ↑ Production of Camembert in 32 steps ( Memento of the original from September 1, 2013 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. .
- ↑ Patricia Michelson: Cheese: Exploring Taste and Tradition , p. 12, Gibbs Smith, 2010 ISBN 9781423606512 .
- ↑ Preparation and maturation of soft cheese
- ↑ Toxins that can be formed during mold cheese production .
- ↑ fungi in cheese ripening: Camembert and Roquefort at Archive.org accessed on 16 March 2016th
- ^ Arthur Wayland Dox, The Intracellular Enzymes of Penicillium and Aspergillus . US Dept. of Agriculture, Bureau of Animal Industry, 1910, p. 70.
- ↑ L. Polonelli, G. Morace, R. Rosa, M. Castagnola, JC Frisvad: Antigenic characterization of Penicillium camemberti and related common cheese contaminants . In: American Society for Microbiology . 53, No. 4, 1987, pp. 872-878.
- ↑ Cheeseman K, Ropars J, Renault P, et al: Multiple recent horizontal transfers of a large genomic region in cheese making fungi . In: Nature Communications . 5, 2014, p. 2876. doi : 10.1038 / ncomms3876 . PMID 24407037 . PMC 3896755 (free full text).
- ↑ Penicillium camemberti. In: schimmel-schimmelpilze.de. Retrieved January 23, 2017 .
- ^ J. Le Bars: Cyclopiazonic acid production by Penicillium camemberti Thom and natural occurrence of this mycotoxin in cheese . In: American Society for Microbiology . 38, No. 6, 1979, pp. 1052-1055.
- ↑ José M. Bruna, Eva M. Hierro, Lorenzo de la Hoz, Donald S. Mottram, Manuela Fernández, Juan A. Ordóñez: Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages . In: International Journal of Food Microbiology . 85, No. 1-2, August 15, 2003, pp. 111-125. doi : 10.1016 / s0168-1605 (02) 00505-6 .
