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Penicillium Roqueforti
''Penicillium roqueforti'' is a common saprotrophic fungus in the genus ''Penicillium''. 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, Gorgonzola, and other blue cheeses. Other blue cheeses are made with ''Penicillium glaucum''. 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 Kenneth B. Raper and Thom (1949). The ''P. roqueforti'' group got a reclassification in 1996 due to molecular analysis of ribosomal DNA sequences. Formerly divided into two varieties―cheese-maki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blue Stilton
Stilton is an List of British cheeses, English cheese, produced in two varieties: Blue cheese, Blue, which has ''Penicillium roqueforti'' added to generate a characteristic smell and taste, and White, which does not. Both have been granted the status of a Geographical indications and traditional specialities in the European Union#Protected designation of origin (PDO), protected designation of origin (PDO) by the European Commission, requiring that only such cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire may be called Stilton. The cheese takes its name from the village of Stilton, now in Cambridgeshire, where it has long been sold. History Frances Pawlett (or Paulet), a cheese maker of Wymondham, Leicestershire, has traditionally been credited with setting up the modern Stilton cheese shape and style in the 1720s, but others have also been named. Early 19th-century research published by William Marshall provides logic and oral history to i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penicillium Glaucum
''Penicillium glaucum'' is a mold that is used in the making of some types of blue cheese, including Bleu de Gex, Rochebaron, and some varieties of Bleu d'Auvergne and Gorgonzola. (Other blue cheeses, including Bleu de Bresse, Bleu du Vercors-Sassenage, Brebiblu, Cambozola, Cashel Blue, Danish blue, Fourme d'Ambert, Fourme de Montbrison, Lanark Blue, Roquefort, Shropshire Blue, and Stilton use ''Penicillium roqueforti''.) In 1874, Sir William Roberts, a physician from Manchester, noted that cultures of the mold did not display bacterial contamination. Louis Pasteur would build on this discovery, noting that ''Bacillus anthracis'' would not grow in the presence of the related mold ''Penicillium notatum''. Its antibiotic powers were independently discovered and tested on animals by French physician Ernest Duchesne,Duchesne 1897 Antago ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cleistothecia
An ascocarp, or ascoma (), is the fruiting body ( sporocarp) of an ascomycete phylum fungus. It consists of very tightly interwoven hyphae and millions of embedded asci, each of which typically contains four to eight ascospores. Ascocarps are most commonly bowl-shaped (apothecia) but may take on a spherical or flask-like form that has a pore opening to release spores (perithecia) or no opening (cleistothecia). Classification The ascocarp is classified according to its placement (in ways not fundamental to the basic taxonomy). It is called ''epigeous'' if it grows above ground, as with the morels, while underground ascocarps, such as truffles, are termed ''hypogeous''. The structure enclosing the hymenium is divided into the types described below (apothecium, cleistothecium, etc.) and this character ''is'' important for the taxonomic classification of the fungus. Apothecia can be relatively large and fleshy, whereas the others are microscopic—about the size of flecks ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meiosis
Meiosis (; , since it is a reductional division) is a special type of cell division of germ cells in sexually-reproducing organisms that produces the gametes, such as sperm or egg cells. It involves two rounds of division that ultimately result in four cells with only one copy of each chromosome ( haploid). Additionally, prior to the division, genetic material from the paternal and maternal copies of each chromosome is crossed over, creating new combinations of code on each chromosome. Later on, during fertilisation, the haploid cells produced by meiosis from a male and female will fuse to create a cell with two copies of each chromosome again, the zygote. Errors in meiosis resulting in aneuploidy (an abnormal number of chromosomes) are the leading known cause of miscarriage and the most frequent genetic cause of developmental disabilities. In meiosis, DNA replication is followed by two rounds of cell division to produce four daughter cells, each with half the number of chr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Czapek Medium
Czapek medium, also called Czapek's agar (CZA) or Czapek-Dox medium, is a growth medium for propagating fungi and other organisms in a laboratory. It was named after its inventors, Czech botanist Friedrich Johann Franz Czapek (May 16, 1868 – July 31, 1921) and American chemist Arthur Wayland Dox (September 19, 1882 – 1954). It was developed to grow ''Aspergillus niger'' and '' Penicillium camemberti''. It works well for many saprophytic fungi and soil bacteria such as species of ''Aspergillus'', '' Candida'', ''Penicillium'', and ''Paecilomyces''. Friedrich Czapek's original recipe is as follows: *1000 g distilled water *30 g cane sugar – energy source and sole source of carbon *1 g dipotassium phosphate – buffering agent *0.5 g magnesium sulfate – source of cations *0.5 g potassium chloride – source of essential ions *0.01 g iron sulfate – source of cations Arthur Wayland Dox added 2 g of sodium nitrate in his version, to p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whole Genome Sequencing
Whole genome sequencing (WGS), also known as full genome sequencing, complete genome sequencing, or entire genome sequencing, is the process of determining the entirety, or nearly the entirety, of the DNA sequence of an organism's genome at a single time. This entails sequencing all of an organism's chromosomal DNA as well as DNA contained in the mitochondrial DNA, mitochondria and, for plants, in the chloroplast. Whole genome sequencing has largely been used as a research tool, but was being introduced to clinics in 2014. In the future of personalized medicine, whole genome sequence data may be an important tool to guide therapeutic intervention. The tool of DNA sequencing, gene sequencing at Single-nucleotide polymorphism, SNP level is also used to pinpoint functional variants from association studies and improve the knowledge available to researchers interested in evolutionary biology, and hence may lay the foundation for predicting disease susceptibility and drug response. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penicillium Paneum
''Penicillium paneum'' is a species of fungus in the genus ''Penicillium'' which can spoil cereal grains. ''Penicillium paneum'' produces 1-Octen-3-ol and penipanoid A, penipanoid B, penipanoid C, patulin and roquefortine C Roquefortine C is a mycotoxin that belongs to a class of naturally occurring 2,5-diketopiperazines produced by various fungi, particularly species from the genus ''Penicillium''. It was first isolated from a strain of ''Penicillium roqueforti'', a ... References Further reading * * * * * {{Taxonbar, from=Q10623022 paneum Fungi described in 1996 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penicillium Carneum
''Penicillium carneum'' is a fungus species of the genus of ''Penicillium.'' ''Penicillium roqueforti var. carneum'' was reclassified to ''Penicillium carneum.'' ''P. carneum'' was isolated from spoiled meat products, silage, rye bread, water, beer, cheese, mouldy barkers yeast and cork. ''P. carneum'' produces patulin, penicillic acid, penitrem A, mycophenolic acid roquefortine Roquefortine C is a mycotoxin that belongs to a class of naturally occurring 2,5-diketopiperazines produced by various fungi, particularly species from the genus ''Penicillium''. It was first isolated from a strain of ''Penicillium roqueforti'', a ...s. See also * List of ''Penicillium'' species References carneum Fungi described in 1996 {{Eurotiomycetes-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patulin
Patulin is an organic compound classified as a polyketide. It is a white powder soluble in acidic water and in organic solvents. It is a lactone that is heat-stable, so it is not destroyed by pasteurization or thermal denaturation.http://www.sigmaaldrich.com/catalog/product/sigma/p1639?lang=en®ion=US However, stability following fermentation is lessened. It is a mycotoxin produced by a variety of molds, in particular, ''Aspergillus'' and ''Penicillium'' and '' Byssochlamys''. Most commonly found in rotting apples, the amount of patulin in apple products is generally viewed as a measure of the quality of the apples used in production. In addition, patulin has been found in other foods such as grains, fruits, and vegetables. Its presence is highly regulated. Biosynthesis, synthesis, and reactivity The immediate precursor is 6-methylsalicylic acid. Isoepoxydon dehydrogenase (IDH) is an important enzyme in the multi-step biosynthesis of patulin. Its gene is present in other fu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ribosomal DNA
Ribosomal DNA (rDNA) is a DNA sequence that codes for ribosomal RNA. These sequences regulate transcription initiation and amplification, and contain both transcribed and non-transcribed spacer segments. In the human genome there are 5 chromosomes with nucleolus organizer regions: the acrocentric chromosomes 13 (RNR1), 14 ( RNR2), 15 ( RNR3), 21 (RNR4) and 22 (RNR5). The genes that are responsible for encoding the various sub-units of rRNA are located across multiple chromosomes in humans. But the genes that encode for rRNA are highly conserved across the domains, with only the copy numbers involved for the genes having varying numbers per species. In Bacteria, Archaea, and chloroplasts the rRNA is composed of different (smaller) units, the large (23S) ribosomal RNA, 16S ribosomal RNA and 5S rRNA. The 16S rRNA is widely used for phylogenetic studies. Eukaryotes The rRNA transcribed from the approximately 600 rDNA repeats forms the most abundant section of RNA found in cells ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molecular Phylogenetics
Molecular phylogenetics () is the branch of phylogeny that analyzes genetic, hereditary molecular differences, predominantly in DNA sequences, to gain information on an organism's evolutionary relationships. From these analyses, it is possible to determine the processes by which diversity among species has been achieved. The result of a molecular phylogenetic analysis is expressed in a phylogenetic tree. Molecular phylogenetics is one aspect of molecular systematics, a broader term that also includes the use of molecular data in taxonomy and biogeography. Molecular phylogenetics and molecular evolution correlate. Molecular evolution is the process of selective changes (mutations) at a molecular level (genes, proteins, etc.) throughout various branches in the tree of life (evolution). Molecular phylogenetics makes inferences of the evolutionary relationships that arise due to molecular evolution and results in the construction of a phylogenetic tree. History The theoretical frame ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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