Penicillium camemberti FM 013

Penicillium camemberti FM 013

Data Source European Nucleotide Archive | Taxonomy ID 1429867

About Penicillium camemberti FM 013

Wikipedia

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.

(Text and image from Wikipedia, the free encyclopaedia.)

More information and statistics

Gene annotation

What can I find? Protein-coding and non-coding genes, splice variants, cDNA and protein sequences, non-coding RNAs.

More about this genebuild

Download genes, cDNAs, ncRNA, proteins - FASTA - GFF3

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Comparative genomics

What can I find? Homologues, gene trees, and whole genome alignments across multiple species.

More about comparative analyses

Phylogenetic overview of gene families

Download alignments (EMF)

Variation

This species currently has no variation database. However you can process your own variants using the Variant Effect Predictor:

Variant Effect Predictor

About this species