Penicillium roqueforti
| Penicillium roqueforti | |
|---|---|
| Blue Stilton cheese, showing the blue-green mold veins produced by Penicillium roqueforti | |
| Scientific classification | |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Aspergillaceae |
| Genus: | Penicillium |
| Species: | P. roqueforti |
| Binomial name | |
| Penicillium roqueforti Thom (1906) | |
| Synonyms | |
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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 glaucum.