Some molds are beneficial, others are dangerous, and some are both. Learn about Penicillium mold, its many helpful abilities ...

Camembert, this iconic cheese of French gastronomy, might hold a big surprise. According to a study, its fermented compounds ...

A dried sample of the original Penicillium mold that Fleming discovered in 1928. Cade Martin. For many people, a bloom of mold symbolizes failure. But this small medallion of mold, its two dots of ...

Serendipitously, the mold turned out to be the fungus Penicillium chrysogeum, and it yielded 200 times the amount of penicillin as the species that Fleming had described.

Domestication of the Emblematic White Cheese-Making Fungus Penicillium camemberti and Its Diversification into Two Varieties. Current Biology, 2020; DOI: 10.1016/j.cub.2020.08.082; ...

Scientists revived a sample of Fleming's Penicillium mold that had been frozen alive more than 50 years ago, and sequenced its genome for comparison with that of modern industrial strains.

During the cheesemaking process, Penicillium is added after the curds have been drained and rolled into wheels. The blue cheese is then left to age for 2–3 months before it’s ready to enjoy.

In the paste of Roquefort and on the surface of Camembert, the microscopic filamentous fungi Penicillium roqueforti and Penicillium camembertii are responsible for the formation of a greenish-blue ...

Generally, salami uses Penicillium nalgiovense–a white, edible mold–in the meat curing process. When the salami is cased, spiced, and ready to go, ...

Penicillium, our charcuterie board friend, can also grow on animal products, and in that case, you definitely shouldn’t eat it. Mold that’s dangerous to consume contains mycotoxins.

Penicillium appears in the wild as a toxic blue fungus, but in Camembert, Brie and other French regional cheeses, it is white and edible. For centuries, ...