The taxonomy of Penicillium species from fermented cheeses
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The taxonomy of Penicillium species from fermented cheeses

R. A. Samson;Christiane Eckardt;R. Orth;R. A. Samson;Christiane Eckardt;R. Orth;
antonie van leeuwenhoek 1970 Vol. 43 pp. 341-350
133
samson1970antoniethe

Abstract

The taxonomy of thePenicillium camemberti andP. roqueforti series is re-investigated.P. caseicolum Bainier is regarded as a synonym ofP. camemberti Thom on the basis of morphological characters.P. casei Staub is considered to be identical withP. verrucosum Dierckx var.cyclopium (Westling) Samson, Stolk et Hadlok. Descriptions and illustrations ofP. camemberti andP. roqueforti Thom are given. The occurrence and mycotoxin production of both species are shortly discussed.

Keywords

Microbiology plant sciences medical microbiology soil science & conservation

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DOI:
doi:10.1007/BF02313761
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https://link.springer.com/article/10.1007/BF023137...

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