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Penicillium roqueforti

February 16, 2024

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

Penicillium roqueforti
Blue Stilton cheese, showing the blue-green mold veins produced by Penicillium roqueforti
Scientific classification
Domain: Eukaryota
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Aspergillaceae
Genus: Penicillium
Species:
P. roqueforti
Binomial name
Penicillium roqueforti
Thom (1906)
Synonyms[4]
  • Penicillium roqueforti var. weidemannii Westling (1911)[1]
  • Penicillium weidemannii (Westling) Biourge (1923)[2]
  • Penicillium gorgonzolae Weid. (1923)
  • Penicillium roqueforti var. viride Datt.-Rubbo (1938)[3]
  • Penicillium roqueforti var. punctatum S.Abe (1956)
  • Penicillium conservandi Novobr. (1974)

The major industrial use of this fungus is the production of blue cheeses, flavouring agents, antifungals, polysaccharides, proteases, and other enzymes. The fungus has been a constituent of Roquefort, Stilton, Danish blue, Cabrales, Gorgonzola, and other blue cheeses. Other blue cheeses are made with Penicillium glaucum.

Classification edit

First described by American mycologist Charles Thom in 1906,[5] P. roqueforti was initially a heterogeneous species of blue-green, sporulating fungi. They were grouped into different species based on phenotypic differences, but later combined into one species by Kenneth B. Raper and Thom (1949). The P. roqueforti group got a reclassification in 1996 due to molecular analysis of ribosomal DNA sequences. Formerly divided into two varieties―cheese-making (P. roqueforti var. roqueforti) and patulin-making (P. roqueforti var. carneum)―P. roqueforti was reclassified into three species: P. roqueforti, P. carneum, and P. paneum.[6] The complete genome sequence of P. roqueforti was published in 2014.[7]

Description edit

As this fungus does not form visible fruiting bodies, descriptions are based on macromorphological characteristics of fungal colonies growing on various standard agar media, and on microscopic characteristics. When grown on Czapek yeast autolysate agar or yeast-extract sucrose (YES) agar, P. roqueforti colonies are typically 40 mm in diameter, olive brown to dull green (dark green to black on the reverse side of the agar plate), with a velutinous texture. Grown on malt extract agar, colonies are 50 mm in diameter, dull green in color (beige to greyish green on the reverse side), with arachnoid (with many spider-web-like fibers) colony margins.[8] Another characteristic morphological feature of this species is its production of asexual spores in phialides with a distinctive brush-shaped configuration.[9][10][11]

Evidence for a sexual stage in P. roqueforti has been found, based in part on the presence of functional mating-type genes and most of the important genes known to be involved in meiosis.[12] In 2014, researchers reported inducing the growth of sexual structures in P. roqueforti, including ascogonia, cleistothecia, and ascospores. Genetic analysis and comparison of many different strains isolated from various environments around the world indicate that it is a genetically diverse species.[13]

P. roqueforti is known to be one of the most common spoilage molds of silage.[14][15][16][17][18] It is also one of several different moulds that can spoil bread.

Uses edit

The chief industrial use of this species is the production of blue cheeses, such as its namesake Roquefort,[19] Bleu de Bresse, Bleu du Vercors-Sassenage, Brebiblu, Cabrales, Cambozola (Blue Brie), Cashel Blue, Danish blue, Swedish Ädelost, Polish Rokpol made from cow's milk, Fourme d'Ambert, Fourme de Montbrison, Lanark Blue, Shropshire Blue, and Stilton, and some varieties of Bleu d'Auvergne and Gorgonzola. (Other blue cheeses, including Bleu de Gex and Rochebaron, use Penicillium glaucum.)

When placed into cream and aerated, P. roqueforti produces concentrated blue cheese flavoring, a type of enzyme-modified cheese.[20] A similar flavoring can be produced using other sources of fatty acids such as coconut oil.[21]

Strains of the microorganism are also used to produce compounds that can be employed as antibiotics, flavours, and fragrances,[22] uses not regulated under the U.S. Toxic Substances Control Act. Its texture is chitinous.

Secondary metabolites edit

Considerable evidence indicates that most strains are capable of producing harmful secondary metabolites (alkaloids and other mycotoxins) under certain growth conditions.[23][24][25][26]Aristolochene is a sesquiterpenoid compound produced by P. roqueforti, and is likely a precursor to the toxin known as PR toxin, made in large amounts by the fungus.[27] PR-toxin has been implicated in incidents of mycotoxicoses resulting from eating contaminated grains.[25][28] However, PR toxin is not stable in cheese and breaks down to the less toxic PR imine.[29]

Secondary metabolites of P. roqueforti, named andrastins A–D, are found in blue cheese. The andrastins inhibit proteins involved in the efflux of anticancer drugs from multidrug-resistant cancer cells.[30]

P. roqueforti also produces the neurotoxin roquefortine C.[31][32] However, the levels of roquefortine C in cheese made from it is usually too low to produce toxic effects. The organism can also be used for the production of proteases and specialty chemicals, such as methyl ketones, including 2-heptanone.[33]

See also edit

References edit

  1. ^ Westling R. (1911). "Über die grünen Spezies der Gattung Penicillium". Arkiv før Botanik (in German) (1): 71.
  2. ^ Biourge P. (1923). "Les moissisures du groupe Penicillium Link". La Cellule (in French). 33: 7–331 (see pp. 203–4).
  3. ^ Dattilo-Rubbo S. (1938). "The taxonomy of fungi of blue-veined cheese". Transactions of the British Mycological Society. 22 (1–2): 174–81. doi:10.1016/s0007-1536(38)80015-2.
  4. ^ "GSD Species Synonymy: Penicillium roqueforti Thom". Species Fungorum. CAB International. from the original on 10 March 2021. Retrieved 27 May 2015.
  5. ^ Thom C. (1909). "Fungi in cheese ripening; Camembert and Roquefort". U.S.D.A. Bureau of Animal Industry Bulletin. 82: 1–39 (see p. 36).
  6. ^ Boysen M, Skouboe P, Frisvad J, Rossen L (1996). "Reclassification of the Penicillium roqueforti group into three species on the basis of molecular genetic and biochemical profiles". Microbiology. 142 (3): 541–9. doi:10.1099/13500872-142-3-541. PMID 8868429.
  7. ^ 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.
  8. ^ O'brien M, Egan D, O'kiely P, Forristal PD, Doohan FM, Fuller HT (August 2008). "Morphological and molecular characterisation of Penicillium roqueforti and P. paneum isolated from baled grass silage". Mycol. Res. 112 (Pt 8): 921–32. doi:10.1016/j.mycres.2008.01.023. PMID 18554890.
  9. ^ Raper KB, Alexander DF, Coghill RD (December 1944). "Penicillin: II. Natural Variation and Penicillin Production in Penicillium notatum and Allied Species". J. Bacteriol. 48 (6): 639–59. doi:10.1128/JB.48.6.639-659.1944. PMC 374019. PMID 16560880.
  10. ^ Raper KB (1957). "Nomenclature in Aspergillus and Penicillium". Mycologia. 49 (5): 644–662. doi:10.2307/3755984. JSTOR 3755984.
  11. ^ Samson RA, Gams W (1984). "The taxonomic situation in the hyphomycete genera Penicillium, Aspergillus and Fusarium". Antonie van Leeuwenhoek. 50 (5–6): 815–24. doi:10.1007/BF02386244. PMID 6397143. S2CID 7084024.
  12. ^ Ropars J, Dupont J, Fontanillas E, Rodríguez de la Vega RC, Malagnac F, Coton M, Giraud T, López-Villavicencio M (2012). "Sex in cheese: evidence for sexuality in the fungus Penicillium roqueforti". PLOS ONE. 7 (11): e49665. Bibcode:2012PLoSO...749665R. doi:10.1371/journal.pone.0049665. PMC 3504111. PMID 23185400.
  13. ^ Ropars J, López-Villavicencio M, Dupont J, Snirc A, Gillot G, Coton M, Jany JL, Coton E, Giraud T (2014). "Induction of sexual reproduction and genetic diversity in the cheese fungus Penicillium roqueforti ". Evolutionary Applications. 7 (4): 433–41. doi:10.1111/eva.12140. PMC 4001442. PMID 24822078.  
  14. ^ Skaar I. (1996). Mycological survey and characterisation of the mycobiota of big bale grass silage in Norway. PhD thesis, Norwegian College of Veterinary Medicine, Oslo.
  15. ^ Auerbach H, Oldenburg W, Weissbach F (2008). "Incidence of Penicillium roqueforti and roquefortine C in silages". Journal of the Science of Food and Agriculture. 76 (4): 565–572. doi:10.1002/(SICI)1097-0010(199804)76:4<565::AID-JSFA990>3.0.CO;2-6.
  16. ^ Nielsen KF; M.W. Sumarah; Frisvad JC; Miller JD (2006). "Production of metabolites from the Penicillium roqueforti complex". Journal of Agricultural and Food Chemistry. 54 (10): 3756–3763. doi:10.1021/jf060114f. PMID 19127756.
  17. ^ Mansfield MA, Kuldau GA (2007). "Microbiological and molecular determination of mycobiota in fresh and ensiled maize silage". Mycologia. 99 (2): 269–78. doi:10.3852/mycologia.99.2.269. PMID 17682779.
  18. ^ Boysen ME, Jacobsson KG, Schnürer J (April 2000). "Molecular Identification of Species from the Penicillium roqueforti Group Associated with Spoiled Animal Feed". Appl. Environ. Microbiol. 66 (4): 1523–6. Bibcode:2000ApEnM..66.1523B. doi:10.1128/AEM.66.4.1523-1526.2000. PMC 92017. PMID 10742236.
  19. ^ Kinsella JE, Hwang DH (November 1976). "Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavour". Crit Rev Food Sci Nutr. 8 (2): 191–228. doi:10.1080/10408397609527222. PMID 21770.
  20. ^ Zafer Erbay; Pelin Salum; Kieran N. Kilcawley (2021). "Enzyme Modified Cheese". Agents of Change: Enzymes in Milk and Dairy Products. Food Engineering Series. doi:10.1007/978-3-030-55482-8. ISBN 978-3-030-55481-1. S2CID 231671267.
  21. ^ Raines, Jason (1 August 2012). Factors Affecting the Production of Concentrated Blue Cheese Flavorings (MSc). Clemson University.
  22. ^ (Sharpell, 1985)
  23. ^ Möller, T.; Akerstrand, K.; Massoud, T. (1997). "Toxin-producin species of Penicillium and the development of mycotoxins in must and homemade wine". Nat. Toxins. 5 (2): 86–9. doi:10.1002/(SICI)(1997)5:2<86::AID-NT6>3.0.CO;2-7. PMID 9131595.
  24. ^ Finoli C, Vecchio A, Galli A, Dragoni I (February 2001). "Roquefortine C occurrence in blue cheese". Journal of Food Protection. 64 (2): 246–51. doi:10.4315/0362-028x-64.2.246. PMID 11271775.
  25. ^ a b Erdogan A, Sert S (March 2004). "Mycotoxin-forming ability of two Penicillium roqueforti strains in blue moldy tulum cheese ripened at various temperatures". Journal of Food Protection. 67 (3): 533–5. doi:10.4315/0362-028X-67.3.533. PMID 15035369.
  26. ^ O'Brien M, Nielsen KF, O'Kiely P, Forristal PD, Fuller HT, Frisvad JC (November 2006). "Mycotoxins and other secondary metabolites produced in vitro by Penicillium paneum Frisvad and Penicillium roqueforti Thom isolated from baled grass silage in Ireland" (PDF). Journal of Agricultural and Food Chemistry. 54 (24): 9268–76. doi:10.1021/jf0621018. PMID 17117820. S2CID 8916694.
  27. ^ Proctor RH, Hohn TM (February 1993). "Aristolochene synthase. Isolation, characterization, and bacterial expression of a sesquiterpenoid biosynthetic gene (Ari1) from Penicillium roqueforti". Journal of Biological Chemistry. 268 (6): 4543–8. doi:10.1016/S0021-9258(18)53644-9. PMID 8440737. from the original on 25 September 2019. Retrieved 3 December 2008.
  28. ^ Chen FC, Chen CF, Wei RD (1982). "Acute toxicity of PR toxin, a mycotoxin from Penicillium roqueforti". Toxicon. 20 (2): 433–41. doi:10.1016/0041-0101(82)90006-X. PMID 7080052.
  29. ^ Siemens, Zawitowski J (1993). "Occurrence of PR imine, a metabolite of Penicillium roqueforti, in blue cheese". Journal of Food Protection. 56 (4): 317–319. doi:10.4315/0362-028X-56.4.317. PMID 31091623.
  30. ^ Nielsen KF, Dalsgaard PW, Smedsgaard J, Larsen TO (April 2005). "Andrastins A-D, Penicillium roqueforti Metabolites consistently produced in blue-mold-ripened cheese". Journal of Agricultural and Food Chemistry. 53 (8): 2908–13. doi:10.1021/jf047983u. PMID 15826038.
  31. ^ SCBT. "Roquefortine - A potent neurotoxin produced most notably by Penicillium species". from the original on 16 March 2016. Retrieved 17 May 2013. {{cite journal}}: Cite journal requires |journal= (help)
  32. ^ "Penicillium roqueforti Final Risk Assessment". United States Environmental Protection Agency. 29 April 2015. from the original on 24 September 2015. Retrieved 17 May 2013.
  33. ^ Larroche C, Arpah M, Gros JB (1989). "Methyl-ketone production by Ca-alginate/Eudragit RL entrapped spores of Penicillium roqueforti". Enzyme and Microbial Technology. 11 (2): 106–112. doi:10.1016/0141-0229(89)90068-9.

External links edit

This article is based on text originally from a report of the United States Environmental Protection Agency.

February 16, 2024
penicillium, roqueforti, common, saprotrophic, fungus, genus, penicillium, widespread, nature, isolated, from, soil, decaying, organic, matter, plants, blue, stilton, cheese, showing, blue, green, mold, veins, produced, scientific, classificationdomain, eukary. Penicillium roqueforti is a common saprotrophic fungus in the genus Penicillium Widespread in nature it can be isolated from soil decaying organic matter and plants Penicillium roquefortiBlue Stilton cheese showing the blue green mold veins produced by Penicillium roquefortiScientific classificationDomain EukaryotaKingdom FungiDivision AscomycotaClass EurotiomycetesOrder EurotialesFamily AspergillaceaeGenus PenicilliumSpecies P roquefortiBinomial namePenicillium roquefortiThom 1906 Synonyms 4 Penicillium roqueforti var weidemannii Westling 1911 1 Penicillium weidemannii Westling Biourge 1923 2 Penicillium gorgonzolae Weid 1923 Penicillium roqueforti var viride Datt Rubbo 1938 3 Penicillium roqueforti var punctatum S Abe 1956 Penicillium conservandi Novobr 1974 The major industrial use of this fungus is the production of blue cheeses flavouring agents antifungals polysaccharides proteases and other enzymes The fungus has been a constituent of Roquefort Stilton Danish blue Cabrales Gorgonzola and other blue cheeses Other blue cheeses are made with Penicillium glaucum Contents 1 Classification 2 Description 3 Uses 4 Secondary metabolites 5 See also 6 References 7 External linksClassification editFirst described by American mycologist Charles Thom in 1906 5 P roqueforti was initially a heterogeneous species of blue green sporulating fungi They were grouped into different species based on phenotypic differences but later combined into one species by Kenneth B Raper and Thom 1949 The P roqueforti group got a reclassification in 1996 due to molecular analysis of ribosomal DNA sequences Formerly divided into two varieties cheese making P roqueforti var roqueforti and patulin making P roqueforti var carneum P roqueforti was reclassified into three species P roqueforti P carneum and P paneum 6 The complete genome sequence of P roqueforti was published in 2014 7 Description editAs this fungus does not form visible fruiting bodies descriptions are based on macromorphological characteristics of fungal colonies growing on various standard agar media and on microscopic characteristics When grown on Czapek yeast autolysate agar or yeast extract sucrose YES agar P roqueforti colonies are typically 40 mm in diameter olive brown to dull green dark green to black on the reverse side of the agar plate with a velutinous texture Grown on malt extract agar colonies are 50 mm in diameter dull green in color beige to greyish green on the reverse side with arachnoid with many spider web like fibers colony margins 8 Another characteristic morphological feature of this species is its production of asexual spores in phialides with a distinctive brush shaped configuration 9 10 11 Evidence for a sexual stage in P roqueforti has been found based in part on the presence of functional mating type genes and most of the important genes known to be involved in meiosis 12 In 2014 researchers reported inducing the growth of sexual structures in P roqueforti including ascogonia cleistothecia and ascospores Genetic analysis and comparison of many different strains isolated from various environments around the world indicate that it is a genetically diverse species 13 P roqueforti is known to be one of the most common spoilage molds of silage 14 15 16 17 18 It is also one of several different moulds that can spoil bread Uses editThe chief industrial use of this species is the production of blue cheeses such as its namesake Roquefort 19 Bleu de Bresse Bleu du Vercors Sassenage Brebiblu Cabrales Cambozola Blue Brie Cashel Blue Danish blue Swedish Adelost Polish Rokpol made from cow s milk Fourme d Ambert Fourme de Montbrison Lanark Blue Shropshire Blue and Stilton and some varieties of Bleu d Auvergne and Gorgonzola Other blue cheeses including Bleu de Gex and Rochebaron use Penicillium glaucum When placed into cream and aerated P roqueforti produces concentrated blue cheese flavoring a type of enzyme modified cheese 20 A similar flavoring can be produced using other sources of fatty acids such as coconut oil 21 Strains of the microorganism are also used to produce compounds that can be employed as antibiotics flavours and fragrances 22 uses not regulated under the U S Toxic Substances Control Act Its texture is chitinous Secondary metabolites editConsiderable evidence indicates that most strains are capable of producing harmful secondary metabolites alkaloids and other mycotoxins under certain growth conditions 23 24 25 26 Aristolochene is a sesquiterpenoid compound produced by P roqueforti and is likely a precursor to the toxin known as PR toxin made in large amounts by the fungus 27 PR toxin has been implicated in incidents of mycotoxicoses resulting from eating contaminated grains 25 28 However PR toxin is not stable in cheese and breaks down to the less toxic PR imine 29 Secondary metabolites of P roqueforti named andrastins A D are found in blue cheese The andrastins inhibit proteins involved in the efflux of anticancer drugs from multidrug resistant cancer cells 30 P roqueforti also produces the neurotoxin roquefortine C 31 32 However the levels of roquefortine C in cheese made from it is usually too low to produce toxic effects The organism can also be used for the production of proteases and specialty chemicals such as methyl ketones including 2 heptanone 33 See also editAmaurodon caeruleocaseus a fungus named after blue cheese List of Penicillium speciesReferences edit Westling R 1911 Uber die grunen Spezies der Gattung Penicillium Arkiv for Botanik in German 1 71 Biourge P 1923 Les moissisures du groupe Penicillium Link La Cellule in French 33 7 331 see pp 203 4 Dattilo Rubbo S 1938 The taxonomy of fungi of blue veined cheese Transactions of the British Mycological Society 22 1 2 174 81 doi 10 1016 s0007 1536 38 80015 2 GSD Species Synonymy Penicillium roqueforti Thom Species Fungorum CAB International Archived from the original on 10 March 2021 Retrieved 27 May 2015 Thom C 1909 Fungi in cheese ripening Camembert and Roquefort U S D A Bureau of Animal Industry Bulletin 82 1 39 see p 36 Boysen M Skouboe P Frisvad J Rossen L 1996 Reclassification of the Penicillium roqueforti group into three species on the basis of molecular genetic and biochemical profiles Microbiology 142 3 541 9 doi 10 1099 13500872 142 3 541 PMID 8868429 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 O brien M Egan D O kiely P Forristal PD Doohan FM Fuller HT August 2008 Morphological and molecular characterisation of Penicillium roqueforti and P paneum isolated from baled grass silage Mycol Res 112 Pt 8 921 32 doi 10 1016 j mycres 2008 01 023 PMID 18554890 Raper KB Alexander DF Coghill RD December 1944 Penicillin II Natural Variation and Penicillin Production in Penicillium notatum and Allied Species J Bacteriol 48 6 639 59 doi 10 1128 JB 48 6 639 659 1944 PMC 374019 PMID 16560880 Raper KB 1957 Nomenclature in Aspergillus and Penicillium Mycologia 49 5 644 662 doi 10 2307 3755984 JSTOR 3755984 Samson RA Gams W 1984 The taxonomic situation in the hyphomycete genera Penicillium Aspergillus and Fusarium Antonie van Leeuwenhoek 50 5 6 815 24 doi 10 1007 BF02386244 PMID 6397143 S2CID 7084024 Ropars J Dupont J Fontanillas E Rodriguez de la Vega RC Malagnac F Coton M Giraud T Lopez Villavicencio M 2012 Sex in cheese evidence for sexuality in the fungus Penicillium roqueforti PLOS ONE 7 11 e49665 Bibcode 2012PLoSO 749665R doi 10 1371 journal pone 0049665 PMC 3504111 PMID 23185400 Ropars J Lopez Villavicencio M Dupont J Snirc A Gillot G Coton M Jany JL Coton E Giraud T 2014 Induction of sexual reproduction and genetic diversity in the cheese fungus Penicillium roqueforti Evolutionary Applications 7 4 433 41 doi 10 1111 eva 12140 PMC 4001442 PMID 24822078 nbsp Skaar I 1996 Mycological survey and characterisation of the mycobiota of big bale grass silage in Norway PhD thesis Norwegian College of Veterinary Medicine Oslo Auerbach H Oldenburg W Weissbach F 2008 Incidence of Penicillium roqueforti and roquefortine C in silages Journal of the Science of Food and Agriculture 76 4 565 572 doi 10 1002 SICI 1097 0010 199804 76 4 lt 565 AID JSFA990 gt 3 0 CO 2 6 Nielsen KF M W Sumarah Frisvad JC Miller JD 2006 Production of metabolites from the Penicillium roqueforti complex Journal of Agricultural and Food Chemistry 54 10 3756 3763 doi 10 1021 jf060114f PMID 19127756 Mansfield MA Kuldau GA 2007 Microbiological and molecular determination of mycobiota in fresh and ensiled maize silage Mycologia 99 2 269 78 doi 10 3852 mycologia 99 2 269 PMID 17682779 Boysen ME Jacobsson KG Schnurer J April 2000 Molecular Identification of Species from the Penicillium roqueforti Group Associated with Spoiled Animal Feed Appl Environ Microbiol 66 4 1523 6 Bibcode 2000ApEnM 66 1523B doi 10 1128 AEM 66 4 1523 1526 2000 PMC 92017 PMID 10742236 Kinsella JE Hwang DH November 1976 Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavour Crit Rev Food Sci Nutr 8 2 191 228 doi 10 1080 10408397609527222 PMID 21770 Zafer Erbay Pelin Salum Kieran N Kilcawley 2021 Enzyme Modified Cheese Agents of Change Enzymes in Milk and Dairy Products Food Engineering Series doi 10 1007 978 3 030 55482 8 ISBN 978 3 030 55481 1 S2CID 231671267 Raines Jason 1 August 2012 Factors Affecting the Production of Concentrated Blue Cheese Flavorings MSc Clemson University Sharpell 1985 Moller T Akerstrand K Massoud T 1997 Toxin producin species of Penicillium and the development of mycotoxins in must and homemade wine Nat Toxins 5 2 86 9 doi 10 1002 SICI 1997 5 2 lt 86 AID NT6 gt 3 0 CO 2 7 PMID 9131595 Finoli C Vecchio A Galli A Dragoni I February 2001 Roquefortine C occurrence in blue cheese Journal of Food Protection 64 2 246 51 doi 10 4315 0362 028x 64 2 246 PMID 11271775 a b Erdogan A Sert S March 2004 Mycotoxin forming ability of two Penicillium roqueforti strains in blue moldy tulum cheese ripened at various temperatures Journal of Food Protection 67 3 533 5 doi 10 4315 0362 028X 67 3 533 PMID 15035369 O Brien M Nielsen KF O Kiely P Forristal PD Fuller HT Frisvad JC November 2006 Mycotoxins and other secondary metabolites produced in vitro by Penicillium paneum Frisvad and Penicillium roqueforti Thom isolated from baled grass silage in Ireland PDF Journal of Agricultural and Food Chemistry 54 24 9268 76 doi 10 1021 jf0621018 PMID 17117820 S2CID 8916694 Proctor RH Hohn TM February 1993 Aristolochene synthase Isolation characterization and bacterial expression of a sesquiterpenoid biosynthetic gene Ari1 from Penicillium roqueforti Journal of Biological Chemistry 268 6 4543 8 doi 10 1016 S0021 9258 18 53644 9 PMID 8440737 Archived from the original on 25 September 2019 Retrieved 3 December 2008 Chen FC Chen CF Wei RD 1982 Acute toxicity of PR toxin a mycotoxin from Penicillium roqueforti Toxicon 20 2 433 41 doi 10 1016 0041 0101 82 90006 X PMID 7080052 Siemens Zawitowski J 1993 Occurrence of PR imine a metabolite of Penicillium roqueforti in blue cheese Journal of Food Protection 56 4 317 319 doi 10 4315 0362 028X 56 4 317 PMID 31091623 Nielsen KF Dalsgaard PW Smedsgaard J Larsen TO April 2005 Andrastins A D Penicillium roqueforti Metabolites consistently produced in blue mold ripened cheese Journal of Agricultural and Food Chemistry 53 8 2908 13 doi 10 1021 jf047983u PMID 15826038 SCBT Roquefortine A potent neurotoxin produced most notably by Penicillium species Archived from the original on 16 March 2016 Retrieved 17 May 2013 a href Template Cite journal html title Template Cite journal cite journal a Cite journal requires journal help Penicillium roqueforti Final Risk Assessment United States Environmental Protection Agency 29 April 2015 Archived from the original on 24 September 2015 Retrieved 17 May 2013 Larroche C Arpah M Gros JB 1989 Methyl ketone production by Ca alginate Eudragit RL entrapped spores of Penicillium roqueforti Enzyme and Microbial Technology 11 2 106 112 doi 10 1016 0141 0229 89 90068 9 External links editThis article is based on text originally from a report of the United States Environmental Protection Agency Retrieved from https en wikipedia org w index php title Penicillium roqueforti amp oldid 1199072564, wikipedia, wiki, book, books, library,

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