About Penicillium roqueforti FM164 (GCA_000513255)
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, Gorgonzola, and other blue cheeses that humans are known to have eaten since around AD 50; blue cheese is mentioned in literature as far back as AD 79, when Pliny the Elder remarked upon its rich flavour.
(Text from Wikipedia, the free encyclopaedia.)
Taxonomy ID 1365484
Data source INRA-LIPM
What can I find? Protein-coding and non-coding genes, splice variants, cDNA and protein sequences, non-coding RNAs.
Download genes, cDNAs, ncRNA, proteins - FASTA - GFF3
This species currently has no variation database. However you can process your own variants using the Variant Effect Predictor: