Summary
53 strains of Penicillium roqueforti Thom obtained from culture collections, blue cheeses, sausages, and other sources are shown to grow abundantly on a Czapek Dox liquid medium supplemented with 0.5% acetic acid. None of 30 other strains (including P. charlesii, P. waksmani, P. rugulosum, P. brevi-compactum, P. herquei, P. viridicatum, P. cyclopium, P. velutinum, P. oxalicum, P. toxicarium, P. notatum, P. stoloniferum, P. chrysogenum, P. japonicum, P. casei, P. citreo-viride) exhibited this property. It is suggested that growth on acetic acid provides a simple tool for a rapid and preliminary identification of P. roqueforti Thom since growth can be observed as early as 3 days after inoculation.
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References
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Engel, G., Teuber, M. Simple aid for the identification of Penicillium roqueforti Thom. European J. Appl. Microbiol. Biotechnol. 6, 107–111 (1978). https://doi.org/10.1007/BF00500862
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DOI: https://doi.org/10.1007/BF00500862