Other numbers: ATCC 4845, CBS 299.48, IMI 27831, NRRL 877, C. Thom 5. History: < NRRL. Isolated from: French Camembert cheese; U.S.A. Additional information: Biohazard group 2. Production of alpha-amylase (561); cellulases (563); protease activity (527). Production of cyclopiazonic acid. Cs. Pat. 205 317; Cs. Pat. 205 318. Regarded as representative strain (163). Cheese ripening. Cultivation conditions: Medium 1 or 2, 25°C.
Other numbers: ATCC 10387, CBS 123.08, NRRL 874, QM 6753, C. Thom No.6. History: < NRRL. Isolated from: Camembert cheese; U.S.A. Additional information: Biohazard group 2. Regarded as representative strain (163); Type of Penicillium rogeri Wehmer. Cheese ripening. Cultivation conditions: Medium 1 or 2, 25°C.