A worldwide community photographing and learning about wildlife
Penicillium roqueforti
Doing a project at the science center to show kids how fungi affects the foods we eat and good and bad ways. This was my median species, P. roqueforti, a penicilin mold used in the production of many blue varieties of cheese, in this case some very crumbly Gorgonzola. While a helpful and delicious flavorer or these exotic cheese, there is evidence that P. roqueforti strains are capable of producing harmful alkaloids and mycotoxins.
Widespread in nature, can be cultured from soil, dying organic material, and plants.
No Comments