Encyclopedia of Food Microbiology

Microbiology 1- Dr. R
PenicilliumCamembertiis ayeast likefungusfrom the penicilliumgroup, it is a cellular microorganism.Penicilliumcamembertiis said to be adomesticated form ofpenicilliumcommune.Penicilliumcamembertiiswidelyandpredominantlyusedin the dairy industry.This fungus is the only trulyfilamentous strain used for white mold cheese making.Specifically,in the making of the popular cheeses, Camembert, Langres, Coulommiers,Cambolozaand Brie.After the lactic acid fermentation, yeastmaygrow inside andthepenicilliumcamembertiwill grow on the exterior, it also gives these cheeses a uniqueand earthyflavor.
The penicilliumcambertiis either added directly into the cheesewhile being madeorontothe exterior.During thisprocess,the fungus forms a firmprotectivecrust which cansometimesvary incolor. The color oftenstayswhite but due todifferences in strains ofpenicilliumcamemberti, some produce a larger amount of lipolytic and proteolyticenzymes while others produce a larger amount of mycotoxin cyclopiazonic acid.Thus, causing some strains to produce aheavywhitemyceliumor a flatter whitemycelium. Some strainscanalsopresent in shades ofgray or green. When used on cheesesthatare made using rawmilk,the color couldchange even more over time, presenting with a mycelium of pink, red, or even yellow.The addition of salt also plays a role in the color as well.This crust that forms on the exterior isgreatly beneficialbecause it hinders the growth of unwanted or potentially harmful mold contaminantsduring the agingprocess.
In addition to its primary use in making cheese,penicilliumcamembertiis also used as a starter culturein the production offermented meat products.Itisoftenfound as an naturalcolonizer offermented sausages, such as salami,peperoniand chorizo,originating from themycobiotaof the production facility.It also provides the meat with aunique ripenedflavor while preventing the lipids from oxidation.This processgreatly improvesthe flavor,smellandoverall qualityof thesemeats.
Penicilliumcamembertihas beenpredominantly usedin the dairy industrybut is still being researched today to findfuture usesin other nondairy-related areas.
J.C. Frisvad, in, 2014
A. Abbas, A.D.W. Dobson, in, 2011(Penicillium camemberti – an overview | ScienceDirect Topics)
Bruna, Jos M.; Hierro, Eva M.; de la Hoz, Lorenzo; Mottram, Donald S.; Fernndez, Manuela; Ordez, Juan A. (15 August 2003). “Changes in selected biochemical and sensory parameters as affected by the superficial inoculation ofPenicillium camembertion dry fermented sausages”.International Journal of Food Microbiology.85(12): 111125.doi:.PMID.
Marjorie Kelly Cowan ; Heidi Smith.Microbiology, A systems Approach, Sixth Edition.

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