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Penicillium Candida
''Penicillium'' () is a genus of ascomycetous fungi that is part of the mycobiome of many species and is of major importance in the natural environment, in food spoilage, and in food and drug production. Some members of the genus produce penicillin, a molecule that is used as an antibiotic, which kills or stops the growth of certain kinds of bacteria. Other species are used in cheesemaking. According to the ''Dictionary of the Fungi'' (10th edition, 2008), the widespread genus contains over 300 species. Taxonomy The genus was first described in the scientific literature by Johann Heinrich Friedrich Link in his 1809 work ; he wrote, , () where means "having tufts of fine hair". Link included three species—'' P. candidum'', '' P. expansum'', and '' P. glaucum''—all of which produced a brush-like conidiophore (asexual spore-producing structure). The common apple rot fungus ''P. expansum'' was later selected as the type species. In his 1979 monograph, J ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Johann Heinrich Friedrich Link
Johann Heinrich Friedrich Link (2 February 1767 – 1 January 1851) was a German natural history, naturalist and botanist. Biography Link was born at Hildesheim as a son of the minister August Heinrich Link (1738–1783), who taught him love of nature through collection of 'natural objects'. He studied medicine and natural sciences at the Hannoverschen Landesuniversität of Göttingen, and graduated as MD in 1789, promoting on his thesis ''"Flora der Felsgesteine rund um Göttingen"'' (Flora of the rocky beds around Göttingen). One of his teachers was the famous natural scientist Johann Friedrich Blumenbach (1752–1840). He became a private tutor (''Privatdozent'') in Göttingen. In 1792, he became the first professor of the new department of chemistry, zoology and botany at the University of Rostock. During his stay at Rostock, he became an early follower of the antiphlogistic theory of Lavoisier, teaching about the existence of oxygen instead of phlogiston. He was also a p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Type Species
In International_Code_of_Zoological_Nomenclature, zoological nomenclature, a type species (''species typica'') is the species name with which the name of a genus or subgenus is considered to be permanently taxonomically associated, i.e., the species that contains the biological Type (biology), type wiktionary:en:specimen, specimen (or specimens). Article 67.1 A similar concept is used for suprageneric groups and called a type genus. In botanical nomenclature, these terms have no formal standing under the International Code of Nomenclature for algae, fungi, and plants, code of nomenclature, but are sometimes borrowed from zoological nomenclature. In botany, the type of a genus name is a specimen (or, rarely, an illustration) which is also the type of a species name. The species name with that type can also be referred to as the type of the genus name. Names of genus and family ranks, the various subdivisions of those ranks, and some higher-rank names based on genus names, have suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cambozola
Cambozola is a soft-ripened cheese specialty which is made of cow's milk. The blue cheese veins inside give this creamy cheese its very special flavor. History Cambozola was patented and industrially produced for the global market by the German company Hofmeister-Champignon. The cheese has been sold since 1983 and is still produced by Champignon. In English-speaking countries, Cambozola is often marketed as blue brie. It is made from a combination of ''Penicillium camemberti'' and the same blue ''Penicillium roqueforti'' mould used to make Gorgonzola, Roquefort, and Stilton. Extra cream is added to the milk, giving Cambozola a rich consistency characteristic of triple crèmes, while the edible bloomy rind is similar to that of Camembert. Cambozola is considerably milder than Gorgonzola piccante and features a smooth, creamy texture with a subdued blue flavour. See also * German cuisine * List of German cheeses * List of cheeses This is a list of cheeses by p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brie Cheese
Brie ( ; ) is a soft cow's-milk cheese named after Brie (itself from Gaulish ''briga'', "hill, height"), the French region from which it originated (roughly corresponding to the modern of Seine-et-Marne). It is pale in colour with a slight greyish tinge under a rind of white mould. The rind is typically eaten, with its flavour depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France. Brie typically contains between 60% and 75% butterfat, slightly higher than Camembert. "Brie" is a style of cheese, and is not in itself a protected name, although some regional bries are protected. Some of the flavour notes that are commonly found when eating Brie are: creamy, nutty, mushroom-like, and slightly-acidic. Production Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and warming it to a maximum temperature of . The cheese is th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Camembert (cheese)
Camembert ( , , ) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look, taste and texture to brie cheese, albeit with a slightly lower butterfat content than brie's typical 20% – 25% by weight. Production The first camembert was made from unpasteurized milk, and the AOC variety "Camembert de Normandie" (approximately 10% of the production) is required by law to be made only with unpasteurized milk. Many modern cheesemakers outside of Normandy, France, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience. The cheese is made by inoculating warmed cow milk with mesophilic bacteria, then adding rennet and allowing the mixture to coagulate. The curd is then cut into roughly 1 cm (1/2 inch) cubes, salted, and transferred to low cylindrical camembert molds. The molds are turned every six to twelve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penicillium Camemberti
''Penicillium camemberti'' is a species of fungus in the genus ''Penicillium''. It is used in the production of Camembert, Brie, Langres, Coulommiers, and Cambozola cheeses, on which colonies of ''P. camemberti'' form a hard, white crust. It is responsible for giving these cheeses their distinctive flavors. An allergy to the antibiotic penicillin does not necessarily imply an allergy to cheeses made using ''P. camemberti''. 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. ''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. Using PCR techniques, cheese manufacturers can control cheesemaking by monitoring the mycelial growth of ''P. camemberti''. This is particularly significant, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penicillium Bilaiae
''Penicillium bilaiae'' is a species of native soil fungus that can be used as a PGPM (plant growth-promoting microorganism). R. Kucey first identified that organic acids excreted by the microorganism can solubilize soil-bound phosphate. The organism can live in symbiosis with several plant species by enhancing phosphate uptake by the root In vascular plants, the roots are the plant organ, organs of a plant that are modified to provide anchorage for the plant and take in water and nutrients into the plant body, which allows plants to grow taller and faster. They are most often bel ... structure while feeding off plant waste products. Native soil populations are often low and can be increased by application as an agricultural inoculant. The species name ''bilaiae'' is a transliteration of the Ukrainian scientist Prof. Vera Bilai for whom it is named in 1950 by Chalabuda T.V., Zabolotny Institute of Microbiology and Virology National Academy of Sciences of Ukraine, Kiev, Ukrain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penicillium Aurantiogriseum
''Penicillium aurantiogriseum'' is a plant pathogen infecting asparagus and strawberry. Chemical compounds isolated from ''Penicillium aurantiogriseum'' include anicequol and auranthine. References External links Index FungorumUSDA ARS Fungal Database Fungal strawberry diseases Vegetable diseases aurantiacobrunneum Fungi described in 1901 Fungus species {{fungus-fruit-disease-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penicillium Albocoremium
''Penicillium albocoremium'' is a fungus species in the genus ''Penicillium ''Penicillium'' () is a genus of Ascomycota, ascomycetous fungus, fungi that is part of the mycobiome of many species and is of major importance in the natural environment, in food spoilage, and in food and drug production. Some members of th ...'' growing in '' Allium cepa''. ''Penicillium albocoremium'' produces barceloneic acid B and andrastin A. References albocoremium Fungi described in 2000 Fungus species {{Eurotiomycetes-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ascomycetes
Ascomycota is a phylum of the kingdom Fungi that, together with the Basidiomycota, forms the subkingdom Dikarya. Its members are commonly known as the sac fungi or ascomycetes. It is the largest phylum of Fungi, with over 64,000 species. The defining feature of this fungal group is the " ascus" (), a microscopic sexual structure in which nonmotile spores, called ascospores, are formed. However, some species of Ascomycota are asexual and thus do not form asci or ascospores. Familiar examples of sac fungi include morels, truffles, brewers' and bakers' yeast, dead man's fingers, and cup fungi. The fungal symbionts in the majority of lichens (loosely termed "ascolichens") such as '' Cladonia'' belong to the Ascomycota. Ascomycota is a monophyletic group (containing all of the descendants of a common ancestor). Previously placed in the Basidiomycota along with asexual species from other fungal taxa, asexual (or anamorphic) ascomycetes are now identified and classified based ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Talaromyces
''Talaromyces'' is a genus of fungi in the family Trichocomaceae. Described in 1955 by American mycologist Chester Ray Benjamin, species in the genus form soft, cottony fruit bodies ( ascocarps) with cell walls made of tightly interwoven hyphae. The fruit bodies are often yellowish or are surrounded by yellowish granules. A 2008 estimate placed 42 species in the genus, but several new species have since been described. This genus contains the teleomorph of ''Penicillium ''Penicillium'' () is a genus of Ascomycota, ascomycetous fungus, fungi that is part of the mycobiome of many species and is of major importance in the natural environment, in food spoilage, and in food and drug production. Some members of th ...''. Species *'' T. albobiverticillius'' *'' T. amestolkiae'' *'' T. apiculatus'' *'' T. assiutensis'' *'' T. atroroseus'' *'' T. aurantiacus'' *'' T. austrocalifornicus'' *'' T. bacillisporus'' *'' T. barcinensis'' *'' T. boninensis'' *'' T. brunneus'' *'' T. c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
