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Penicillium camemberti

Known as: Penicillium camembertii, Penicillium caseicola 
National Institutes of Health

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2 relations
Penicillium camemberti allergenic extractPenicillium caseicolum

Papers overview

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2014
2014
Manganese Biosorption from Aqueous Solution by Penicillium camemberti Biomass in the Batch and Fix Bed Reactors: A Kinetic Study
Biosorption of manganese(II) using suspended and immobilized cells of fungal Penicillium camemberti (biomass) and nano-P… 
2012
2012
Lipase from Penicillium camembertii KCCM 11268: Optimization of solid state fermentation and application to biodiesel production
Lipase was produced by Penicillium camembertii KCCM 11268 under solid state fermentation (SSF), and the production process was… 
2010
2010
Upgrading of Farmed Salmon Oil Through Lipase-Catalyzed Hydrolysis
Upgrading of farmed salmon oil obtained from by-products was carried out by lipase-catalyzed hydrolysis to increase omega 3… 
Highly Cited
2010
Highly Cited
2010
Quantification of Penicillium camemberti and P. roqueforti mycelium by real-time PCR to assess their growth dynamics during ripening cheese.
2006
2006
Occupational Immunoglobulin E-Mediated Asthma due to Penicillium camemberti in a Dry-Sausage Packer
A 62-year-old female sausage packer reported progressive work-related asthma, rhinitis and contact urticaria after contact to dry… 
1999
1999
Sporulation of Penicillium camemberti in submerged batch culture.
1997
1997
Efficient expression of mono- and diacylglycerol lipase gene from Penicillium camembertii U-150 in Aspergillus oryzae under the control of its own promoter.
The gene, mdlA, coding for mono- and diacylglycerol lipase from Penicillium camembertii U-150 was expressed efficiently in… 
1995
1995
Aspartic proteinase from Penicillium camemberti: purification, properties, and substrate specificity.
1988
1988
Growth of Listeria monocytogenes at different pH values in uncultured whey or whey cultured with Penicillium camemberti.
Wheys from making Camembert cheese were either uncultured or cultured with Penicillium camemberti, adjusted to pH 5.0, 5.2, 5.4… 
1979
1979
Cyclopiazonic acid bioproduction by Penicillium camemberti Thom: effect of temperature on individual strains.
The effect of temperature on cyclopiazonic acid production varied with the strain used. Accordingly, strains weakly toxigenic at… 
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