Penicillium camemberti
Penicillium camemberti | |
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Scientific classification | |
Domain: | Eukaryota |
Kingdom: | Fungi |
Division: | Ascomycota |
Class: | Eurotiomycetes |
Order: | Eurotiales |
Family: | Aspergillaceae |
Genus: | Penicillium |
Species: | P. camemberti
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Binomial name | |
Penicillium camemberti Thom (1906)
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Synonyms[1] | |
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Penicillium camemberti is a
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
The fungus was first described by
The fungus originated through artificial selection of
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
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
- 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
As a fungus, P. camemberti can produce toxins, in this case,
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,
See also
References
- ^ "Penicillium camemberti Thom, U.S.D.A. Bureau of Animal Industry Bulletin, 82: 33, 1906". MycoBank. International Mycological Association. Retrieved 2013-09-12.
- ^ Wolke, Robert L. "Cheese Course". Washington Post. Retrieved 25 July 2014.
- ISBN 9781601383556.
- ISBN 9781423606512. Retrieved September 12, 2013.
- PMID 20060187.
- ^ 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).
- ^ Dox, Arthur Wayland (1910). The Intracellular Enzymes of Penicillium and Aspergillus. U.S. Dept. of Agriculture, Bureau of Animal Industry. p. 70.
- ^ PMID 32976806.
- PMID 24407037.
- ^ Harmi, Mehdi (January 16, 2024). "French cheese under threat". CNRS News.
- ^ PMID 3579286.
- ^ 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
- S2CID 40015269.
- PMID 12810276.