Penicillium camemberti
From Wikipedia, the free encyclopedia
| Penicillium camemberti | |
|---|---|
 | |
| Scientific classification | |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Trichocomaceae |
| Genus: | Penicillium |
| Species: | P. camemberti |
| Binomial name | |
| Penicillium camemberti Thom (1906) | |
| Synonyms[1] | |
| |
Penicillium camemberti is a species of fungus in the family Trichocomaceae. It is used in the production of Camembert, Brie, and Cambozola cheeses, on which colonies of P. camemberti form a hard, white crust. It is responsible for giving these cheeses their distinctive taste.
References
- ↑ "Penicillium camemberti Thom, U.S.D.A. Bureau of Animal Industry Bulletin, 82: 33, 1906". MycoBank. International Mycological Association. Retrieved 2013-09-12.
External links
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