About Penicillium camemberti FM 013
Penicillium camemberti is a species of fungus in the family Trichocomaceae. It is used in the production of Camembert, Brie, Coulommiers and Cambozola cheeses, on which colonies of P. camemberti form a hard, white crust. It is responsible for giving these cheeses their distinctive taste. An allergy to the antibiotic penicillin does not necessarily imply an allergy to cheeses made using P. camemberti.
When making soft cheese that involves Penicillium camemberti, the mold may be mixed into the ingredients before being placed in the molds, or it may be added to the outside of the cheese after it is removed from the cheese molds. P. camemberti is responsible for the soft, buttery texture of Brie and Camembert, but a too high concentration may lead to an undesirable bitter taste.
Using PCR techniques, cheese manufacturers can control cheese making by monitoring the mycelial growth of P. camemberti. This is particularly significant, as controlling the growth is important to maintain desirable levels of compounds for flavor and to keep toxicity at a safe level.
This species currently has no variation database. However you can process your own variants using the Variant Effect Predictor: