PENICILLIUM CANDIDUM (Penicillium camemberti)
Used to obtain the typical white in cheese like Brie or Camembert. Following several features of this bacteria:
- consumption of lactic acid with rising pH and typical aroma development;
- promotion of ripening process thank to proteolytic properties that help development of typical flavour compounds;
- rapis growth and competition undesidered molds;
- high salt tollerance;
- optimum growth between 20 and 25°C with U.R. up to 85% (in cold room between 10 and 14°C).
Selected strains for blue cheese