Bushra Griffith
Blue cheese is known for its distinctive appearance, aroma, and flavour. The blue colour comes from the Penicillium fungi, which also produces penicillin, a widely used antibiotic. This has led some to believe that consuming blue cheese may offer health benefits similar to antibiotics. However, the species of Penicillium used in cheesemaking, such as P. roqueforti and P. camemberti, do not produce penicillin. Even if they did, the penicillin would likely be destroyed by enzymes and pH changes in the cheese. Additionally, the amount of penicillin consumed would be too small to have any significant medical benefit, and it would be quickly degraded by stomach acid. While blue cheese is nutritious and safe to consume, there is no reliable evidence that it provides any specific health benefits beyond that.
| Characteristics | Values |
|---|---|
| Blue cheese contains penicillin | Yes, but in very low quantities |
| Blue cheese has antibiotic properties | No |
| Blue cheese has antimicrobial properties | No |
| Blue cheese has health benefits | No reliable evidence |
Explore related products
What You'll Learn
Blue cheese contains penicillin
Blue cheese does contain penicillin, but the type and amount vary depending on the specific mould used in the cheesemaking process. The antibiotic penicillin is derived from a fungus known as Penicillium chrysogenum. Blue cheese, on the other hand, is made using various species of the Penicillium mould, most commonly Penicillium roqueforti, but also including Penicillium camemberti and Penicillium glaucum.
While the same genus of mould is used to make penicillin and blue cheese, the specific strains differ. The strain of Penicillium used in cheesemaking may not produce any penicillin at all or may produce very low levels of it. Additionally, other factors in the cheese-making process, such as enzymes and pH changes, can further degrade or destroy any penicillin that may be present in the final product.
It is important to note that even if blue cheese contains low levels of penicillin, it does not mean it has significant antibiotic properties. The strains of Penicillium used in cheesemaking are different from those used to create the antibiotic, and these strains do not possess notable antibiotic qualities.
The misconception that blue cheese contains medically relevant amounts of penicillin may stem from the fact that both penicillin and blue cheese are made from the same genus of mould. However, the specific strains and preparation methods differ, resulting in distinct final products.
While it is uncommon for blue cheese to cause severe allergic reactions in those allergic to penicillin, it is still advisable to exercise caution when consuming blue cheese if you have a known penicillin allergy. The risk of an allergic reaction is lower due to the different strains of mould used and the absence of significant antibiotic properties in blue cheese. However, some blue cheeses may use the chrysogenum strain, which is the same strain used to produce the antibiotic, so it is essential to be aware of the specific type of blue cheese and its ingredients.
Maggot Cheese: A Taste Adventure
You may want to see also
Penicillin is an antibiotic
Penicillin is a natural product, produced by a bluish mold that often grows on bread and other food products. This mold also gives blue cheese its distinctive color and flavor. However, it is important to note that not all blue cheeses are made with penicillin-producing strains of Penicillium. In fact, some of the most famous Penicillium species associated with blue cheese, such as P. roqueforti and P. camemberti, do not produce penicillin at all.
Even if a blue cheese does contain a penicillin-producing strain of Penicillium, consuming it would provide no medical benefit. The amount of penicillin ingested would be very small and would be quickly degraded by stomach acid. Additionally, other factors in the cheese, such as enzymes and pH changes, could destroy any penicillin present.
While blue cheese may not provide the benefits of an antibiotic like penicillin, it is still nutritious and safe to consume. It is a good source of protein and calcium, and its unique mold is not toxic, despite what its appearance may suggest. However, it is important to note that blue cheese does not have any proven health benefits, despite some claims to the contrary.
Skunks and Cheese: A Tasty Treat or Not?
You may want to see also
Blue cheese is made with Penicillium roqueforti, Penicillium camemberti, and Penicillium glaucum
Penicillium roqueforti is a common fungus that can be found in soil, decaying organic matter, and plants. It is the chief industrial use of this species to make blue cheeses, such as Roquefort, Stilton, Danish blue, and Cabrales. It is also used in flavouring agents, antifungals, polysaccharides, proteases, and other enzymes. To make blue cheese, a Penicillium roqueforti inoculum is prepared prior to the actual production of the cheese. This involves the use of a freeze-dried Penicillium roqueforti culture. Penicillium roqueforti is washed from a pure culture agar plate, which is then frozen and freeze-dried. Salt, sugar, or both are then added to autoclaved, homogenized milk via a sterile solution, which is then inoculated with Penicillium roqueforti. This solution is incubated for three to four days at 21–25 °C (70–77 °F).
Penicillium camemberti is also used in the production of blue cheese, as well as other cheeses such as Brie, Camembert, and Coulommier. It produces two extracellular proteinases: a metalloproteinase with a pH optimum of 6.0, and an aspartyl proteinase with a pH optimum of 5.0. Both proteinases are highly active towards casein and contribute significantly to the increase in total pH 4.6-soluble nitrogen observed over the ripening period.
Penicillium glaucum is used in the production of Gorgonzola, a blue cheese originating in the town of Gorgonzola in Milan, Italy. It is inoculated with Penicillium glaucum, which, during ripening, produces the characteristic blue-green veins.
While blue cheese is made with similar moulds to those used to make the antibiotic penicillin, it is not likely that blue cheese has antibiotic properties. This is because only a few species that inhabit cheeses produce penicillin in the first place, and even if they do, other factors such as enzymes and pH changes in the cheese will likely destroy most of the penicillin present.
The Mystery of Cheesy Body Odor
You may want to see also
Explore related products
Penicillin is produced by a bluish mould that grows on bread
Penicillin, one of the most commonly prescribed antibiotics, is produced by a bluish mould called Penicillium that grows on bread and gives blue cheese its distinctive colour and flavour. The genus Penicillium contains over 300 species, but only a few produce penicillins, including P. griseofulvum, P. dipodomys, P. flavigenum, P. nalgiovense, P. chrysogenum, and notably P. rubens, the strain with which Fleming made his discovery.
However, it is important to note that not all blue cheeses are made with penicillin-producing strains of Penicillium. The main cheese-making Penicilliums, such as roqueforti (used in Blue Stilton), camemberti (used in Camembert and Brie), and glaucum (used in Gorgonzola), do not produce penicillin. Some of the most famous Penicillium species associated with blue cheese, such as P. roqueforti and P. camemberti, do not produce penicillin at all. Other strains that may be present in blue cheeses are expected to have very low levels of penicillin production.
Even if a blue cheese contains a penicillin-producing strain, the amount of penicillin ingested would be too small to have any significant medical benefit. Additionally, any penicillin ingested would likely be quickly degraded by stomach acid and enzymes, as well as changes in pH and temperature.
While blue cheese may not provide direct antibiotic benefits, it is still a nutritious food. Some studies have suggested that highly ripened cheeses may have potential health benefits, such as inhibiting the proliferation of leukemia cells and producing anti-inflammatories and the polyamine spermidine. However, more research is needed to fully understand the potential health impacts of consuming blue cheese.
Misting Swiss Cheese Plants: Yay or Nay?
You may want to see also
Penicillium species are found in the gut microbiome
Blue cheese is made from milk, including cow's, sheep's, and goat's milk. The milk is then mixed with mould cultures, such as Penicillium roqueforti, Penicillium camemberti, and Penicillium glaucum. However, it is important to note that not all Penicillium species produce penicillin, and even if they do, factors like enzymes and pH changes in the cheese can break down the penicillin.
Penicillium species are indeed found in the gut microbiome. In a study by David et al. (2013), it was observed that individuals who consumed plant-based or animal-based diets had high levels of Penicillium and Candida in their gut microbiome. This suggests that dietary intake can influence the presence of certain fungal species in the gut. In addition, Hoffmann and colleagues found a positive correlation between Candida abundance and carbohydrate consumption, while short-chain fatty acid consumption reduced the abundance of Aspergillus.
Furthermore, Ukhanova et al. observed a decrease in Candida and Penicillium species in the gut microbiome of individuals who consumed a diet rich in plant-based foods, specifically fruits and vegetables. This indicates that dietary choices can impact the presence of specific fungal species in the gut.
It is worth noting that the gut mycobiome, or the collection of fungi in the gut, is less stable than the bacterial microbiome. This means that the types and amounts of fungi in the gut can vary over time, and certain fungi may only be transient colonizers. Additionally, the gut mycobiome appears to be influenced by factors such as age and gender, with infants and children having a higher species richness of gut fungi compared to adults.
In summary, while blue cheese may contain Penicillium species, it is unlikely to have significant antibiotic properties due to the low levels and degradation of penicillin. However, Penicillium species can be found in the gut microbiome, and their presence can be influenced by dietary choices. More research is needed to fully understand the complex dynamics of the gut mycobiome and its implications for human health.
Head Cheese: A Tasty Treat or a Step Too Far?
You may want to see also
Frequently asked questions
No, blue cheese does not work like an antibiotic. The main cheese-making Penicilliums – roqueforti (blue cheese), camemberti, (Camembert and Brie) and glaucum (Gorgonzola) – are not penicillin producers. Even if you ate cheese bearing a penicillin-producing strain, the dose would be too small, and what little you ingested would be quickly degraded in stomach acid.
Blue cheese is made from various types of milk, including cow’s milk, sheep’s milk, and goat’s milk. The mould used in blue cheese is from the Penicillium genus, which contains over 300 species.
Yes, you can eat blue cheese if you are allergic to penicillin. The penicillin-producing strains are destroyed by stomach acid and do not colonise the gut.
