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.
All labels observed (1)
| Label | Occurrences |
|---|---|
| Penicillium camemberti canonical | 1 |
How this entity was disambiguated
This entity first appeared as the object of triple T5331650 — resolving that mention is where its identity was fixed. The disambiguator weighed these candidate entities and picked the highlighted one (or “None”, minting a new entity). This is how homonymy is resolved: the same surface form can point to different entities.
NED1
Entity disambiguation (via context triple)
gpt-5-mini-2025-08-07
Target entity: Penicillium camemberti Context triple: [Camembert cheese, rindOrganism, Penicillium camemberti]
-
A.
Brevibacterium linens
Brevibacterium linens is a species of bacteria known for producing the characteristic orange-red color and strong aroma of washed-rind cheeses.
-
B.
Penicillium chrysogenum
Penicillium chrysogenum is a species of filamentous fungus best known as the original industrial source of the antibiotic penicillin.
-
C.
Neurospora crassa
Neurospora crassa is a filamentous red bread mold fungus widely used as a model organism in genetics and molecular biology.
-
D.
Candida albicans
Candida albicans is a common opportunistic fungal pathogen in humans, often part of the normal microbiota but capable of causing infections ranging from superficial thrush to life-threatening systemic disease.
-
E.
Tuber melanosporum
Tuber melanosporum is a highly prized edible black truffle species known for its intense aroma and culinary value, especially in French and Italian cuisine.
- F. None of above. chosen
- G. Unsure - the case is ambiguous/there is not enough information to decide.
NED2
Entity disambiguation (via description)
gpt-5-mini-2025-08-07
Target entity: Penicillium camemberti Target entity description: 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.
-
A.
Brevibacterium linens
Brevibacterium linens is a species of bacteria known for producing the characteristic orange-red color and strong aroma of washed-rind cheeses.
-
B.
Penicillium chrysogenum
Penicillium chrysogenum is a species of filamentous fungus best known as the original industrial source of the antibiotic penicillin.
-
C.
Neurospora crassa
Neurospora crassa is a filamentous red bread mold fungus widely used as a model organism in genetics and molecular biology.
-
D.
Candida albicans
Candida albicans is a common opportunistic fungal pathogen in humans, often part of the normal microbiota but capable of causing infections ranging from superficial thrush to life-threatening systemic disease.
-
E.
Tuber melanosporum
Tuber melanosporum is a highly prized edible black truffle species known for its intense aroma and culinary value, especially in French and Italian cuisine.
- F. None of above. chosen
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 ⓘ |
How these facts were elicited
The pipeline generated the facts above by prompting gpt-5.1 with this entity's name + description and the instruction below.
Instruction
You are a knowledge base construction expert. Given a subject entity and a description of it, return factual statements that you know for the subject as a JSON list of dictionaries(triples), where keys must be "subject", "predicate" and "object". The number of facts may be very high, between 25 to 50 or more, for very popular subjects. For less popular subjects, the number of facts can be very low, like 5 or 10. # Requirements - If you don't know the subject at all, return an empty list. - If the subject is not a named entity, return an empty list. - Include at least one triple where predicate is "instanceOf". - Do not get too wordy. - Separate several objects into multiple triples with one object.
Input
Subject: Penicillium camemberti Description of subject: 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.
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.