Penicillium camembertii

Watanabe, Y., Yamauchi-Sato, Y., Nagao, T., Negishi, S., Terai, T., Kobayashi, T., and Shimada, Y. 2005a. Production of MAG of CLA by esterification with dehydration using Penicillium camembertii lipase. J. Am. Oil Chem. Soc., 82, 619-623. 

Volatile fungal metabolites contribute to the organoleptic properties of several other foodstuffs. Surface mould ripened cheeses such as Brie and Camembert are produced using Penicillium camembertii and, more commonly, P. caseicolum. Oct-l-en-3-ol accompanied by smaller amounts of octa-l,5-dien-3-ol and 3-one are major contributors to the aroma. These organisms also have the ability to produce 2-alkanones from fatty acids and these contribute to the odour of the cheese. 2-Methylisoborneol (7.70) and 2-methoxy-3-isopropylpyrazine (7.71) have been detected in mature cultures. An unpleasant earthy flavour encountered in some aged cultures has been attributed to the excessive produetion of 7.71. 

Lipase Origin Penicillium camembertii Amano Lipase G "Amano" 50... 

Yamaguchi, S., and Mase, T. 1991. High-yield synthesis of monoglyceride by mono- and diacylglycerol lipase from Penicillium camembertii U-150. J. Ferment. Bioeng. 72 162-167. 

Nakano, H., Kitahata, S., Shimada, Y, Nakamura, M., Tominaga, Y, and Takenishi, S. 1995. Esterification of glycosides by a mono- and diacylglycrol lipase from Penicillium camembertii and comparison of the products with Candida cylindracea lipase. J. Ferment. Bioeng. 80 24—29. 

Freitas L, Paula AV, dos Santos JC, Zanin GM de Castro HF. 2010. Enzymatic synthesis of monoglycerides by esterification reaction using Penicillium camembertii lipase immobilized on epoxy SiO -PVA composite. Journal of Molecular Catalysis B Enzymatic 65(1-4) 87-90. 

Fluoroethyl n-Butyl Penicillium camembertii lipase (Amano, Lipase G)/n-hexane... 

Cyclopiazonic acid is synthesized by a number of Aspergillus and Penicillium spp. The Aspergillus spp. that have been reported as cyclopiazonic-acid producers are A. flavus (the most studied cyclopiazonic-acid producer) along with A. versicolor, A. oryzae, and A. tamarii. Among the Penicillium spp. producers are P. verrucosum, P. patulum, P. camembertii, and P. puberulum. In A. flavus, cyclopiazonic-acid production usually occurs in conjunction with aflatoxin production. However, studies of aflatoxin mutants have shown that synthesizing cyclopiazonic acid is independent of the capacity to synthesize aflatoxin (Horn and Dorner, 1999). Little is known about the impact of... 

Sterigmatocystin may also be synthesized by the Penicillium spp., P. camembertii, P. commune and P. griseofulvum. However, there are few reports of sterigmatocystin contamination of foodstuffs by these fungi. 

Sixty two isolates of Penicillium and Aspergillus were screened for cyclopiazonic acid production in surface and submerged culture on different media (Hermansen et al., 1984). The production of this mycotoxin is restricted to P. camembertii, P. griseofulvum and A. flavus (and its domesticated form A. oryzae). 

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