|
gptkbp:instanceOf
|
gptkb:Fungi
gptkb:mold
|
|
gptkbp:affects
|
flavor of cheese
texture of cheese
|
|
gptkbp:authority
|
gptkb:Thom
|
|
gptkbp:class
|
gptkb:Eurotiomycetes
|
|
gptkbp:color
|
white
|
|
gptkbp:compatibleWith
|
gptkb:antibiotic
mycotoxins (in cheese production)
|
|
gptkbp:describedYear
|
1906
|
|
gptkbp:discoveredBy
|
gptkb:Charles_Thom
|
|
gptkbp:domain
|
gptkb:Eukaryota
|
|
gptkbp:family
|
gptkb:Trichocomaceae
|
|
gptkbp:form
|
white rind
|
|
gptkbp:genus
|
gptkb:Penicillium
|
|
gptkbp:growthForm
|
mycelium
|
|
gptkbp:growthTemperature
|
low temperatures
|
|
gptkbp:habitat
|
dairy environments
|
|
gptkbp:notableFor
|
edibility
non-toxicity
|
|
gptkbp:order
|
gptkb:Eurotiales
|
|
gptkbp:phylum
|
gptkb:Ascomycota
|
|
gptkbp:produces
|
enzymes
flavors
aromas
|
|
gptkbp:relatedTo
|
gptkb:Penicillium_nalgiovense
gptkb:Penicillium_roqueforti
|
|
gptkbp:reproduction
|
asexual
|
|
gptkbp:sporePrintColor
|
white
|
|
gptkbp:sporeType
|
conidia
|
|
gptkbp:synonym
|
gptkb:Penicillium_candidum
|
|
gptkbp:taxonRank
|
gptkb:species
|
|
gptkbp:usedBy
|
gptkb:milk
cheesemakers
|
|
gptkbp:usedFor
|
ripening cheese
|
|
gptkbp:usedIn
|
gptkb:Camembert_cheese
gptkb:Brie_cheese
industrial food production
fermentation
cheese production
other soft cheeses
surface-ripened cheeses
|
|
gptkbp:bfsParent
|
gptkb:Camembert_cheese
|
|
gptkbp:bfsLayer
|
5
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Penicillium camemberti
|