Examination of the Taxonomic Position of Penicillium Strains Used in Blue Cheese Production Based on the Partial Sequence of β-Tubulin

Abstract

Penicillium roqueforti is a well known starter used for blue cheese production. Two closely related species, P. carneum and P. paneum, were previously classified as varieties of P. roqueforti. Penicillium roqueforti does not produce patulin, a mycotoxin harmful for human health, whereas both P. carneum and P. paneum actively produce this toxin. From the viewpoint of food safety, it is thus important to confirm that P. carneum and P. paneum are not used for cheese production. In the present study, the taxonomic position of Penicillium strains used for blue cheese production was examined on the basis of the partial sequence of β-tubulin. Twenty-eight Penicillium strains isolated from blue cheeses were investigated. All the examined strains belonged to P. roqueforti. Therefore, the Penicillium strains used for production of the blue cheese samples examined here do not negatively impact on human health.