Penicillium caseifulvum
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| Penicillium caseifulvum | |
|---|---|
Scientific classification  | |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Aspergillaceae |
| Genus: | Penicillium |
| Species: | P. caseifulvum |
| Binomial name | |
| Penicillium caseifulvum Filtenborg & Frisvad 1998[1] | |
| Type strain | |
| CBS 108956, IBT 19782[2] | |
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][3][4][5][6]
While there exists a caseifulvum clade of gray-green cheese molds, this group is not distinguishable from Penicillium camemberti using a few microsatellite markers. It is commonly found on soft cheeses, being used to make Saint-Marcellin and Rigotte de Condrieu. Unlike its relatives also used in cheese-making, it does not produce cyclopiazonic acid due to a 2bp deletion in the CpaA gene.[7]