Пеницилл камамбер - Penicillium camemberti

Пеницилл камамбер - Penicillium camemberti 4/8/18—8/16/26

ℹ️ Body: Fast-growing, dense, white, floccose to cottony mould forming the characteristic bloomy rind of soft cheeses; colonies remain predominantly white
⚪ Spore mass white to very pale cream
🍂 Domesticated saprobic fungus specialised for cheese surfaces, especially Camembert, Brie and other bloomy-rind cheeses; grows well in cool, protein- and lipid-rich environments
🧀 Deliberately cultivated to form the rind and contribute characteristic flavour, aroma and texture
📏 Microscopic filamentous mould forming visible white colonies that may cover the entire cheese surface
📐 Colony size variable with substrate and culture conditions; typically forms a continuous felt-like rind rather than discrete fruit bodies
👃 Mushroom-like, creamy, fatty to mildly ammoniacal during advanced cheese ripening
👅 Mild, mushroomy, creamy and characteristic when growing as an intended cheese-ripening culture
🔬 Conidiophores typically terverticillate with rough-walled stipes; conidia smooth, ellipsoid to subglobose, ~3–5×2.5–4.5 µm, produced in chains
🔤 Domesticated white cheese mould forming the soft, snowy rind of Camembert and Brie