|
gptkbp:instanceOf
|
gptkb:Fungi
|
|
gptkbp:authority
|
gptkb:Thom,_1906
|
|
gptkbp:biosafetyLevel
|
1
|
|
gptkbp:class
|
gptkb:Eurotiomycetes
|
|
gptkbp:discoveredBy
|
gptkb:Charles_Thom
|
|
gptkbp:domain
|
gptkb:Eukaryota
|
|
gptkbp:family
|
gptkb:Trichocomaceae
|
|
gptkbp:firstDescribed
|
1906
|
|
gptkbp:foundIn
|
soil
decaying organic matter
cheese caves
|
|
gptkbp:genus
|
gptkb:Penicillium
|
|
gptkbp:growthMedium
|
aerobic
high salt tolerance
moderate temperature
|
|
gptkbp:habitat
|
temperate regions
dairy environments
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Penicillium roqueforti
|
|
gptkbp:order
|
gptkb:Eurotiales
|
|
gptkbp:phylum
|
gptkb:Ascomycota
|
|
gptkbp:produces
|
gptkb:PR_toxin
gptkb:andrastin_A
gptkb:roquefortine_C
mycotoxins
methyl ketones
|
|
gptkbp:reproduction
|
asexual
sexual (rare)
|
|
gptkbp:riskFactor
|
can produce toxins
can spoil food
|
|
gptkbp:roleInCheese
|
flavor development
blue veining
texture development
|
|
gptkbp:sporePrintColor
|
blue-green
|
|
gptkbp:typeStrain
|
gptkb:ATCC_10110
gptkb:IMI_024313
gptkb:NRRL_849
CBS 221.30
|
|
gptkbp:usedFor
|
aroma production in cheese
lipolysis in cheese
proteolysis in cheese
|
|
gptkbp:usedIn
|
gptkb:Stilton_cheese
gptkb:Roquefort_cheese
gptkb:biotechnology
gptkb:Gorgonzola_cheese
gptkb:Danish_blue_cheese
food industry
enzyme production
blue cheese production
|
|
gptkbp:bfsParent
|
gptkb:Roquefort
|
|
gptkbp:bfsLayer
|
4
|