Talk:Penicillium

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Constructive coments on the site :)[edit]

This information is really helpful for class projects, such as science fair experiments. REALLY helpful :D

Citrinum[edit]

How is Penicillium citrinum classified? JFW | T@lk 17:29, 21 June 2006 (UTC)

More info[edit]

What happens to the gold liquid ? How is it made into penicillin ?

Toxic?[edit]

If Penicillium is a toxic mold, then how come it's used in so many cheeses? The only toxic one is Penicillium marneffei.

Cheese Use
Penicillium bilaiae agricultural inoculant
Penicillium camemberti Camembert and Brie
Penicillium candida Brie and Camembert
Penicillium glaucum Gorgonzola
Penicillium marneffei 1st toxic one.
Penicillium notatum penicillin antibiotic
Penicillium purpurogenum  ???
Penicillium roqueforti Roquefort, Danish Blue, Gorgonzola
Penicillium stoloniferum  ???
Interesting question... So does this mean bread is OK to eat when it's gone "mouldy"? Is it in fact healthier to eat it when mouldy? Anxietycello (talk) 03:47, 6 July 2008 (UTC)

some strains are bad while other strains are used in cheese and even in medicine like penicillin — Preceding unsigned comment added by Igotrekt (talkcontribs) 21:39, 22 March 2016 (UTC)

penicillium spp.[edit]

Is this form of mold/fungi harmful? spp is an abbreviation for species. Penicillium spp refers to the species in the genus Penicillium collectively, but not the genus itself.

≈≈≈≈ —Preceding unsigned comment added by 64.0.248.226 (talk) 16:05, 24 June 2010 (UTC)

Allergenic varieties[edit]

Some allergy clinics will diagnose you as allergic to "Penicillum" without specifying the particular kind of Penicillium. Meanwhile there has apparently been plenty of research showing some of the culinary varieties have no statistically significant link to allergies, or at least, the form it takes in final products like bleu cheese does not. It would be good for this article to list which of the species are the most likely allergens. (71.233.167.118 (talk) 04:08, 26 June 2014 (UTC))