Fungal Genomics

at Utrecht University

Penicillium roqueforti LCP96 04111

Organism description

Penicillium roqueforti has been used for centuries in the production of Roquefort cheese, giving it its distinctive flavor. However, this fungus can also be a potent food spoiler. Its spores can be relatively heat resistant , allowing them to survive heat treatment.

We sequenced the genome of Penicillium roqueforti strain LCP96 04111 in an effort to gain more insight into the mechanism of heat resistance.

Penicillium roqueforti

Figure. Spores (conidia) of Penicillium roqueforti (Punt et al., 2020)

Reference

Please cite this paper when using data from this genome:

Impact of maturation and growth temperature on cell-size distribution, heat-resistance, compatible solute composition and transcription profiles of Penicillium roqueforti conidia.
Punt M, van den Brule T, Teertstra WR, Dijksterhuis J, den Besten HMW, Ohm RA, Wosten HAB
Food Res Int. 2020 Oct; 136: 109287. doi: 10.1016/j.foodres.2020.109287

© 2020 - Robin Ohm - Utrecht University - The Netherlands

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