Penicillium caseifulvum explained

Penicillium caseifulvum is a fungus species of the genus of Penicillium which occurs on the surface of blue cheese and causes discoloration in form of brown spots.^{[1] [2] [3] [4]}

See also

• List of Penicillium species

Further reading

• Book: Karl Esser . Paul A. Lemke . J. W. Bennett . Heinz D. Osiewacz . Industrial Applications . Springer Science & Business Media . 2002 . 3540415831.

Notes and References

1. https://www.uniprot.org/taxonomy/293374 UniProt
2. 12487445. 2002. Suhr. K. I.. Factors affecting growth and pigmentation of Penicillium caseifulvum. Journal of Dairy Science. 85. 11. 2786–94. Haasum. I. Steenstrup. L. D.. Larsen. T. O.. 10.3168/jds.S0022-0302(02)74365-8. free.
3. 10.1016/S0958-6946(99)00010-2. Volatile Flavour Production by Penicillium caseifulvum. International Dairy Journal. 8. 10–11. 883. 1998. Larsen . T. O. .
4. Book: P L H McSweeney . Cheese Problems Solved Woodhead Publishing Series in Food Science, Technology and Nutrition . Elsevier . 2007 . 1845693531.