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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Penicillium roqueforti ： ウィキペディア英語版 Penicillium roqueforti ''Penicillium roqueforti'' is a common saprotrophic fungus from the family Trichocomaceae. Widespread in nature, it can be isolated from soil, decaying organic matter, and plants. The major industrial use of this fungus is the production of blue cheeses, flavouring agents, antifungals, polysaccharides, proteases and other enzymes. The fungus has been a constituent of Roquefort, Stilton, Danish blue, Cabrales and other blue cheeses that humans are known to have eaten since approximately AD 50; blue cheese is mentioned in literature as far back as AD 79, when Pliny the Elder remarked upon its rich flavour. ==Classification== First described by American mycologist Charles Thom in 1906,〔 ''P. roqueforti'' was initially a heterogeneous species of blue-green sporulating fungi. They were grouped into different species based on phenotypic differences, but later combined into one species by Raper and Thom (1949). The ''P. roqueforti'' group got a reclassification in 1996 thanks to molecular analysis of ribosomal DNA sequences. Formerly divided into two varieties ― cheese-making (''P. roqueforti'' var. ''roqueforti'') and patulin-making (''P. roqueforti'' var. ''carneum''), ''P. roqueforti'' was reclassified into three species: ''P. roqueforti'', ''P. carneum'', and ''P. paneum''. The complete genome sequence of ''P. roqueforti'' was published in 2014.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Penicillium roqueforti」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.