> Blue cheese with ascocarp Penicillium
Blue cheese with ascocarp Penicillium
(Wong Wing Sze)
Updated on 07/12/2020
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IT is a cheese made with cultures of the mold Penicillium, giving it spots or veins of the mold throughout the cheese, which can vary in color through various shades of blue and green. This carries a distinct smell, either from that or various specially cultivated bacteria. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over a range of other foods. Blue cheese is known for its pungent creamy texture. The characteristic flavor of blue cheeses tends to be sharp and salty. The smell of this food is due to both the mold and types of bacteria encouraged to grow on the cheese: for example, the bacterium Brevibacterium linens is responsible for the smell of many blue cheeses, as well as foot odour and other human body odors.
preserved specimen in SC295
Have you smelt it? :D
petal , sepal , pileus , suspensor , stipe , Labellum , columella , sporangium , pistil , zygosporangium
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