Bioactive sesterterpenoids from the fungus Penicillium roqueforti YJ-14

2021 ◽  
Vol 187 ◽  
pp. 112762
Author(s):  
Jia-Peng Wang ◽  
Yan Shu ◽  
Rui Liu ◽  
Jun-Li Gan ◽  
Si-Ping Deng ◽  
...  
Keyword(s):  
Penicillium Roqueforti

Production of fermented solid containing lipases from Penicillium roqueforti ATCC 10110 and its direct employment in organic medium in ethyl‐oleate synthesis

2021 ◽  
Author(s):  
Glêydison Amarante Soares ◽  
Robson Carlos Alnoch ◽  
Glauco Silva Dias ◽  
Nadabe dos Santos Reis ◽  
Iasnaia Maria de Carvalho Tavares ◽  
...  
Keyword(s):  
Ethyl Oleate ◽  
Organic Medium ◽  
Penicillium Roqueforti

Activation of Spores of Penicillium roqueforti

Nature ◽  
1965 ◽  
Vol 208 (5012) ◽  
pp. 801-803 ◽  
Author(s):  
R. C. LAWRENCE
Keyword(s):  
Penicillium Roqueforti

Roquefortine C Occurrence in Blue Cheese

2001 ◽  
Vol 64 (2) ◽  
pp. 246-251 ◽  
Author(s):  
CARLO FINOLI ◽  
ANGELA VECCHIO ◽  
ANTONIETTA GALLI ◽  
IVAN DRAGONI
Keyword(s):  
Yeast Extract ◽  
Culture Media ◽  
Penicillium Roqueforti ◽  
Blue Cheese ◽  
Penicillium Crustosum ◽  
Sucrose Medium ◽  
Low Toxicity ◽  
Yeast Extract Sucrose ◽  
Roquefortine C

Several strains of Penicillium are used for the production of mold-ripened cheeses, and some of them are able to produce mycotoxins. The aims of the research were the determination of roquefortine C and PR toxin in domestic and imported blue cheeses, the identification of the penicillia used as starter, and the investigation of their capacity for producing toxins in culture media. Roquefortine C was always found in the cheeses at levels ranging from 0.05 to 1.47 mg/kg, whereas the PR toxin was never found. The identification of the fungal strains present in the domestic cheeses included Penicillium glabrum, Penicillium roqueforti, and Penicillium cyclopium in the Gorgonzola “dolce” and Penicillium roqueforti in the Gorgonzola “naturale”; in one case, the presence of Penicillium crustosum was observed. The strains isolated from the foreign cheeses belonged to P. roqueforti. The strains were able to produce between 0.18 and 8.44 mg/liter of roquefortine in yeast extract sucrose medium and between 0.06 and 3.08 mg/liter and less than 0.05 mg/liter when inoculated in milk at 20°C for 14 days and 4°C for 24 days, respectively. Linear relations between production of roquefortine in culture media and cheeses did not emerge. PR toxin ranged from less than 0.05 to 60.30 mg/liter in yeast extract sucrose medium and was produced in milk at 20°C from only one strain. The low levels and the relatively low toxicity of roquefortine make the consumption of blue cheese safe for the consumer.

Effect of high hydrostatic pressure on mycelial development, spore viability and enzyme activity of Penicillium Roqueforti

2014 ◽  
Vol 168-169 ◽  
pp. 42-46 ◽  
Author(s):  
Yamile Martínez-Rodríguez ◽  
Carlos Acosta-Muñiz ◽  
Guadalupe I. Olivas ◽  
José Guerrero-Beltrán ◽  
Dolores Rodrigo-Aliaga ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Penicillium Roqueforti ◽  
Spore Viability ◽  
Mycelial Development

Transmission and modification of transformation markers during an induced parasexual cycle in Penicillium roqueforti

1992 ◽  
Vol 21 (4-5) ◽  
pp. 377-383 ◽  
Author(s):  
Nathalie Durand ◽  
Pascale Reymond ◽  
Michel F�vre
Keyword(s):  
Penicillium Roqueforti ◽  
Parasexual Cycle

scholarly journals Studies on the Changes of Milk Proteins by Penicillium roqueforti (I)

1955 ◽  
Vol 29 (4) ◽  
pp. 265-269
Author(s):  
Tsuneaki IMAMURA ◽  
Tomokichi TSUGO
Keyword(s):  
Milk Proteins ◽  
Penicillium Roqueforti

scholarly journals Avaliação in vitro da atividade fungitóxica de extratos de condimentos na inibição de fungos isolados de pães artesanais

2009 ◽  
Vol 33 (2) ◽  
pp. 545-551 ◽  
Author(s):  
Rita de Cássia Zanúncio Araujo ◽  
Sára Maria Chalfoun ◽  
Caroline Lima Angélico ◽  
João Batista Silva Araujo ◽  
Marcelo Cláudio Pereira
Keyword(s):  
Aspergillus Ochraceus ◽  
Penicillium Roqueforti ◽  
Rhizopus Stolonifer

Objetivou-se, na presente pesquisa, avaliar a atividade antifúngica in vitro de alho, gengibre, orégano, cravo, canela e tomilho sobre a inibição e o desenvolvimento de Aspergillus ochraceus, Penicillium roqueforti, Rhizopus stolonifer, desenvolvidos em pães artesanais. Para cada planta foram preparados extratos alcólicos (EA10%, EA20% e EA25%), extrato aquoso (EAQ10%), extrator alcoólico puro (EAP) e testemunha sem extrato e álcool. Para alho, gengibre, orégano incluiu-se o extrato alcoólico da planta fresca (EAF 10%). Os experimentos foram instalados no Laboratório de Fitopatologia do EcoCentro/EPAMIG, Lavras, MG e no Laboratório de Fitopatologia do Incaper/CRDS-CS, em Domingos Martins, ES. Os tratamentos foram aplicados sobre os fungos inoculados em placas de petri, em meio BDA. Calcularam-se médias do Índice de Velocidade de Crescimento Micelial (IVCM) e esporulação. Os EA de plantas desidratadas a 10%, 20% e 25% inibiram totalmente o crescimento micelial dos fungos estudados, com exceção do EA 25% de alho sobre o Penicillium roqueforti e o EA 25% de gengibre sobre o desenvolvimento do Aspergillus ochraceus que não se diferenciaram da testemunha. O EA de alho teve um efeito não inibitório sobre P. roqueforti. Os EA, EAF e EAP apresentaram menor esporulação em relação à testemunha, exceto com gengibre e cravo sobre a esporulação do R. stolonifer e o EAQ apresentou um efeito semelhante ao da testemunha.

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