Penicillium camemberti
E511647
Penicillium camemberti is a mold species used in cheesemaking that forms the characteristic white rind and contributes to the flavor and texture of soft cheeses like Camembert and Brie.
Statements (44)
| Predicate | Object |
|---|---|
| instanceOf |
cheese-ripening culture
ⓘ
fungus species ⓘ mold ⓘ |
| applicationMethod |
added to milk as starter culture
ⓘ
sprayed on cheese surface ⓘ |
| class | Eurotiomycetes NERFINISHED ⓘ |
| color | white ⓘ |
| commonName |
Brie mold
ⓘ
Camembert mold ⓘ |
| contributesTo |
flavor of Brie
ⓘ
flavor of Camembert ⓘ texture of Brie ⓘ texture of Camembert ⓘ |
| effectOnCheese |
development of creamy texture
ⓘ
development of mushroom-like aroma ⓘ softening of cheese paste ⓘ |
| environment | cheese ripening rooms ⓘ |
| family | Trichocomaceae NERFINISHED ⓘ |
| forms | white rind on cheese ⓘ |
| genus | Penicillium NERFINISHED ⓘ |
| growthForm | surface mycelium ⓘ |
| industrialUse | standardized commercial cheese cultures ⓘ |
| inhibits | growth of some undesirable surface microbes on cheese ⓘ |
| kingdom | Fungi ⓘ |
| metabolism |
lipolysis of cheese fats
ⓘ
proteolysis of cheese proteins ⓘ |
| order | Eurotiales NERFINISHED ⓘ |
| oxygenRequirement | aerobic ⓘ |
| pHPreference | slightly acidic environments ⓘ |
| phylum | Ascomycota NERFINISHED ⓘ |
| relatedTo |
Penicillium chrysogenum
NERFINISHED
ⓘ
Penicillium roqueforti NERFINISHED ⓘ |
| reproduction | asexual spores ⓘ |
| roleInCheeseRind | dominant surface flora on white mold cheeses ⓘ |
| safetyStatus | generally regarded as safe in food use ⓘ |
| taxonRank | species ⓘ |
| temperaturePreference | refrigeration to cellar temperatures ⓘ |
| usedFor |
Brie cheese production
ⓘ
Camembert cheese production ⓘ Coulommiers cheese production ⓘ cheesemaking ⓘ other white-rind cheeses ⓘ surface-ripened soft cheeses ⓘ |
| waterActivityPreference | high humidity conditions ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.