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