Пеницилл сизый - Penicillium glaucum 8/16/26
ℹ️ Body: Filamentous mould forming dense white mycelium that develops sage-green, blue-green to grey-green coloration as conidia mature; colonies may be velvety, powdery or floccose depending on substrate and conditions
🟢🔵🩶 Spore mass sage-green to blue-green or grey-green
🍂 Saprobic; domesticated strains are deliberately cultivated inside blue-veined cheeses (Gorgonzola, Bleu de Gex, Rochebaron, Bleu d'Auvergne)
🧀 Selected cultures historically called P. glaucum have been used in some blue cheeses
📏 Microscopic filamentous mould forming visible spreading colonies, sometimes covering many centimetres of substrate
📐 Colony variable according to substrate, temperature and culture medium; no discrete macroscopic fruit body
👃 Strong, mouldy and characteristic; during cheese ripening contributes to the distinctive pungent blue-cheese aroma
👅 Characteristically mild and piquant when present as a food-grade culture in ripened blue cheese
🔬 Branched conidiophores up to ~200–400 µm long, bearing brush-like groups of phialides; conidia globose, smooth, ~2.5 µm, in long chains
🔤 Classic sage- to blue-green Penicillium mould with brush-like conidiophores
Пеницилл сизый - Penicillium glaucum