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The taxonomy ofPenicillium species from fermented cheeses

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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.

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Author notes

  1. Christiane Eckardt

    Present address: Bundesanstalt für Fleischforschung, D-8650, Kulmbach, Germany

  2. R. Orth

    Present address: Dept. of Microbiology, Henkel & Cie GmbH, D-4000, Düsseldorf, Germany

Authors and Affiliations

  1. Centraalbureau voor Schimmelcultures, Baarn, The Netherlands

    R. A. Samson & Christiane Eckardt

  2. Bundesforschungsanstalt für Ernährung, D-7500, Karlsruhe, Germany

    R. Orth

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  1. R. A. Samson
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  2. Christiane Eckardt
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  3. R. Orth
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Samson, R.A., Eckardt, C. & Orth, R. The taxonomy ofPenicillium species from fermented cheeses. Antonie van Leeuwenhoek 43, 341–350 (1977). https://doi.org/10.1007/BF02313761

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