Penicillium roqueforti
id:
penicillium-roqueforti-211-4187076
title:
Penicillium roqueforti
text:
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. 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, and other blue cheeses. Other blue cheeses, such as Gorgonzola, are made with Penicillium glaucu
brand slug:
wiki
category slug:
encyclopedia
description:
Species of fungus
original url:
https://en.wikipedia.org/wiki/Penicillium_roqueforti
date created:
2005-10-04T06:40:42Z
date modified:
2024-09-12T01:28:34Z
main entity:
{"identifier":"Q133247","url":"https://www.wikidata.org/entity/Q133247"}
image:
{"content_url":"https://upload.wikimedia.org/wikipedia/commons/f/f6/Blue_Stilton_Penicillium.jpg","width":465,"height":600}
fields total:
13
integrity:
16