To evaluate the potential for mycotoxin production by fungi contaminating blue-veined cheese, as well as by the ripening fungus,Penicillium roqueforti, the fungal flora of six of local and imported brands was determined. Illustration of cheese, fungal, health - 145489793 Roquefort cheese receives its exclusive flavor and flavor from the presence of the fungus Penicillium Roquefort, which may be determined inside the soil of these caves. Penicillium Roquefort was mainly used for the production of cheese in France. Roquefort cheese is a cheese which is obtained from ship milk. Illustration about Roquefort cheese and fungi Penicillium roqueforti, used in its production, photo and 3D illustration. Picture of Roquefort cheese and fungi Penicillium roqueforti, used in its production, photo and 3D illustration stock photo, images and stock photography. Among the former are Roquefort, Gorgonzola and Stilton, dependent on the mold Penicillium roqueforti and the bacterium Streptococcus lactis. Penicillium roqueforti ist eine Art der Schimmelpilze aus der Gattung der Pinselschimmel (Penicillium).Sie ist ein weltweit verbreiteter Saprobiont, der überwiegend in toter, sich zersetzender, organischer Substanz lebt.. Bekannt geworden ist die Art vor allem … Roquefort cheese and fungi Penicillium roqueforti, used in its production, photo and 3D illustration: comprar esta ilustración de stock y explorar ilustraciones similares en Adobe Stock Image 121110969. Traditionally, cheese makers used to depart bread within the caves of Roquefort for approximately 6 to eight weeks to sell the boom of Penicillium Roquefort. It is a common saprophytic fungus which has application in industrial production. Fourteen of the isolates were toxic to chicken embryos. Roquefort ist ein grün-blau marmorierter Blauschimmelkäse aus roher Schafmilch, der in der Umgebung des französischen Dorfes Roquefort-sur-Soulzon in der kargen Region Rouergue im Département Aveyron hergestellt wird. A total of 19 fungi were isolated from the six brands tested. Der Roquefort erhielt 1925 als erster französischer Käse das AOC-Siegel, womit er den Schutz einer kontrollierten Herkunftsbezeichnung genoss. The Role of Fungi in Cheese Ripening1 Fungi are important in the manufacture of two types of cheese-blue-veined cheeses, and Camembert and Brie.