A dried sample of the original Penicillium mold that Fleming discovered in 1928. Cade Martin For many people, a bloom of mold symbolizes failure. But this small medallion of mold, its two dots of ...

Food safety expert at Penn State Extension Martin Bucknavage gets at the good and bad of mold, and how to tell the difference. Penicillium camemberti creates the earthy rind on soft cheeses like ...

“These are intentionally added to the milk cultures,” says Wee. A mold called penicillium roqueforti is used to make blue cheeses like roquefort and gorgonzola. Penicillium camemberti is used ...

Fleming continued to experiment with what he called “mold juice,” eventually isolating the Penicillium fungus as the bacteria slayer. He published his findings in 1929 in the British Journal ...

For a decade, Fleming sent his Penicillium mold to anyone who requested it, in hopes that they might be able to obtain pure penicillin, to no avail. The compound was finally isolated in 1939 by a ...

For example, the signature bloomy rind of Brie or Camembert is made from Penicillium candidum mold and is entirely safe to eat — it’s what gives these cheeses their signature flavor.

But this small medallion of mold, its two dots of Penicillium notatum blossoming like fungal flowers frozen in eternal spring ...