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What is the scientific name for the mold on cheddar cheese?
The scientific name for the mold on cheddar cheese is Penicillium roqueforti.
What is the scientific name and phyla of Gorgonzola?
The scientific name of Gorgonzola is Penicillium roqueforti or Penicillium glaucum. It belongs to the phylum Ascomycota within the fungal kingdom.
When was Penicillium chrysogenum created?
Penicillium chrysogenum was created in 1910.
When was Penicillium crustosum created?
Penicillium crustosum was created in 1930.
When was Penicillium camemberti created?
Penicillium camemberti was created in 1906.
When was Penicillium echinulatum created?
Penicillium echinulatum was created in 1974.
What is the most common mold that grows on cheese?
Molds are used to make certain kinds of cheeses and can be on the surface of cheese or be developed internally. Blue veined cheese such as Stilton are created by the introduction of P. roqueforti or Penicillium roqueforti spores.
What do roquefort cheese camembert cheese and penicillin have in common?
They are all products or byproducts of the Penicillium mold. Roquefort and Camembert cheeses are produced using Penicillium molds during the cheese-making process, imparting unique flavors. Penicillin is an antibiotic derived from the Penicillium mold, used to treat various bacterial infections.
What bacteria makes the mold in blue cheese?
Penicillium roqueforti is the specific mold used to make blue cheese. It is responsible for the blue veining and unique flavor characteristic of this type of cheese.
What organism ferments Stilton Cheese?
Stilton cheese is not "fermented" as such. Like other blue-veined cheeses, such as Italian "Gorgonzola" and French "Roquefort", it gets its blue veins from the saprotrophic fungus Penicillium roqueforti. For more information on Stilton, see the related links.
What fungi flavors cheese?
pencillium roqueforti
Is there any bacteria in blue cheese?
There are millions of bacteria in every slice of blue cheese just like in most living food, but if you are referring to what gives its blue color to cheese, this is a fungus, not a bacteria. Blue cheese like stilton, roquefort or gorgonzola are seeded with the fungus penicillium roqueforti. Penicillium has been used in France since the Middle Ages to heal wounds, in the form of blue mold bread, however it is the Scottish Alexander Fleming who first isolated its active element penicillin in 1928, from penicillium rubens.
