Andy Montoya
Many kinds of cheese are aged and flavoured with certain types of mould, such as Penicillium camemberti, which is used in the production of Camembert, Brie, Langres, Coulommiers, and Cambozola cheeses. The antibiotic penicillin is also derived from a species of fungus in the genus Penicillium, specifically Penicillium chrysogenum. This has led to the common misconception that penicillin is made from cheese. However, while the same strain of mould is present in numerous kinds of cheese, the variation used to make penicillin is different from those found in most blue cheeses.
| Characteristics | Values |
|---|---|
| Is Penicillin made from cheese? | No |
| What is penicillin made from? | Penicillium chrysogenum, a type of fungus |
| What is the connection between cheese and penicillin? | The same strain of mold used to make penicillin is also present in numerous kinds of cheese. |
| What are some examples of mold found in cheese? | Penicillium roqueforti, Penicillium camemberti, Penicillium biforme, Penicillium fuscoglaucum, Penicillium caseifulvum |
| Are there any risks associated with consuming cheese for individuals allergic to penicillin? | The risk of an allergic reaction is present as some blue cheeses use the chrysogenum strain, although allergic reactions to penicillin are often overreported. However, over 60% of blue and Roquefort cheeses analysed destroyed or reduced added penicillin upon contact, indicating that ingestion of these cheeses may be beneficial to penicillin-sensitive individuals. |
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What You'll Learn
- The strain of mould used to make penicillin is different from the one found in most cheeses
- Some blue cheeses use the same strain of mould as antibiotics, which can cause allergic reactions
- Penicillin is derived from the fungus Penicillium chrysogenum
- Cheese starters like P. camemberti and P. roqueforti do not produce penicillin
- Penicillin was discovered by Alexander Fleming in 1928 and is one of the most commonly prescribed antibiotics
The strain of mould used to make penicillin is different from the one found in most cheeses
It is a common misconception that there is a link between blue cheese and penicillin. This is because penicillin is a mould, and blue cheese is made from mould. However, the strain of mould used to make penicillin is different from the one found in most cheeses.
The antibiotic penicillin is derived from a fungus known as Penicillium chrysogenum. While still in the genus Penicillium, this particular variation is different from those found in most blue cheeses. The strain common in most blue cheeses is known as Penicillium roqueforti. Other strains of the mould found in cheese include Penicillium camemberti, which is used in the production of Camembert, Brie, Langres, Coulommiers, and Cambozola cheeses, and Penicillium caseifulvum, which is found in cheeses such as St. Marcellin and Rigotte de Condrieu.
It is important to note that the moulds used in cheesemaking are different from the moulds used to create the antibiotic penicillin. The moulds used in cheesemaking are carefully selected and controlled to ensure the safety of the final product. In addition, the moulds used in cheesemaking do not possess the penicillin biosynthetic genes, which means they do not produce penicillin and do not represent a risk of penicillin contamination in food.
While it is possible to be allergic to both the mould in cheese and penicillin, the two are distinct allergens, and an allergy to one does not necessarily imply an allergy to the other. In fact, research has shown that over 60% of blue and Roquefort cheeses destroyed or reduced added penicillin upon contact, indicating that ingestion of these cheeses may be beneficial to penicillin-sensitive individuals. However, it is always important to consult a medical professional for specific advice and guidance regarding allergies.
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Some blue cheeses use the same strain of mould as antibiotics, which can cause allergic reactions
The discovery of penicillin is considered one of the greatest milestones in modern pharmaceutical chemistry. The antibiotic is derived from a fungus called Penicillium chrysogenum. However, it is a common misconception that blue cheese contains the same strain of mould as the antibiotic penicillin. While the two are similar, the strain of mould common in most blue cheeses is known as Penicillium roqueforti.
Blue cheese uses the whole mould, whereas antibiotics use an extract. It is important to note that the commonly used cheese starters, P. camemberti and P. roqueforti, do not produce penicillin or possess the penicillin biosynthetic genes. This implies that they do not pose a risk of penicillin contamination in food.
However, some blue cheeses do make use of the chrysogenum strain, which can cause allergic reactions in individuals with a penicillin allergy. It is worth mentioning that allergic reactions to penicillin are often overreported, and an allergy to the antibiotic does not necessarily imply an allergy to cheeses made with mould. Only 20% of people who believe they are allergic to penicillin actually are, so it is unlikely that eating blue cheese will cause a severe allergic reaction.
Furthermore, research has shown that over 60% of blue and Roquefort cheeses analysed destroyed or significantly reduced added penicillin upon contact. This suggests that ingestion of these cheeses may even be beneficial to penicillin-sensitive individuals. Nevertheless, it is always important to consult a medical professional or seek advice from allergy services if you have any concerns or a history of allergies.
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Penicillin is derived from the fungus Penicillium chrysogenum
The discovery of penicillin is considered one of the greatest milestones in modern pharmaceutical chemistry. Scottish bacteriologist Alexander Fleming first observed the potential of penicillin in 1928, and it was later isolated and purified by Australian pathologist Howard Florey and British biochemist Ernst Boris Chain in the late 1930s. By 1941, an injectable form of the drug was available for therapeutic use.
The process of deriving penicillin from the fungus involves growing the mould in a liquid culture containing sugar and other nutrients, including a source of nitrogen. As the mould grows, it consumes the sugar, and once most of the nutrients are used for growth, it starts to produce penicillin. The presence of penicillin in food must be avoided as it can lead to allergic reactions and the development of penicillin resistance in human-pathogenic bacteria.
While the strain of Penicillium chrysogenum is used to produce penicillin, other strains of the fungus are used in the production of cheese, such as Camembert, Brie, Langres, Coulommiers, and Cambozola. These strains are responsible for the distinctive flavours and odours of these cheeses and are also used for flavouring other foods, such as dry, fermented sausages.
It is important to note that while the same strain of mould used to make penicillin is present in numerous kinds of cheese, the variation is different. The strain commonly found in most cheeses is Penicillium roqueforti, and blue cheese uses the whole mould rather than an extract, as antibiotics do. Therefore, while there is a risk of an allergic reaction, allergic reactions to penicillin are often overreported, and it is unlikely that eating blue cheese will cause a severe allergic reaction.
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Cheese starters like P. camemberti and P. roqueforti do not produce penicillin
It is a common misconception that blue cheese and penicillin are related. While penicillin is indeed a type of mould, not all moulds used in cheese production are the same as those used to make the antibiotic. The strain of mould used to make penicillin is called Penicillium chrysogenum, which is different from the mould commonly found in most blue cheeses, which is known as Penicillium roqueforti.
P. camemberti and P. roqueforti are not penicillin producers and do not possess the penicillin biosynthetic genes. This means that they do not pose a risk of introducing penicillin into food products. In fact, research has shown that over 60% of blue and Roquefort cheeses analysed destroyed added penicillin upon contact, indicating that these cheeses may be beneficial to penicillin-sensitive individuals.
It is important to note that while an allergy to penicillin does not necessarily imply an allergy to cheeses made using P. camemberti, there is still some risk of an allergic reaction as some blue cheeses may use the chrysogenum strain. However, it is worth considering that allergic reactions to penicillin are often overreported, and it is possible to be allergic to both.
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Penicillin was discovered by Alexander Fleming in 1928 and is one of the most commonly prescribed antibiotics
In 1928, Alexander Fleming, a bacteriologist at St. Mary's Hospital in London, discovered penicillin, the first true antibiotic. Returning from holiday, Fleming noticed something unusual on one of his petri dishes containing colonies of Staphylococcus bacteria. There was a blob of mould, and the area around it was clear of bacterial growth. Fleming identified the mould as belonging to the Penicillium genus and obtained an extract from it, naming its active agent penicillin. He determined that penicillin had an antibacterial effect on staphylococci and other gram-positive pathogens.
Fleming's discovery of penicillin is considered one of the greatest milestones in modern pharmaceutical chemistry. It led to the introduction of antibiotics, which have saved countless lives from bacterial infections. The development of penicillin greatly enhanced the discovery and production of other antibiotics. However, some people exhibit abnormal reactions to penicillin, such as hives, rashes, itching, and, in severe cases, anaphylaxis. This is known as a penicillin allergy.
The confusion surrounding the relationship between penicillin and cheese likely arises from the fact that the same strain of mould used to make the antibiotic is also present in numerous kinds of cheese. The antibiotic penicillin is derived from a fungus known as Penicillium chrysogenum. While still penicillin, this variation is different from those found in most blue cheeses, which use the whole mould rather than an extract. The strain common in most cheeses is known as Penicillium roqueforti.
It is important to note that the commonly used cheese starters Penicillium camemberti and Penicillium roqueforti are not penicillin producers and do not possess the penicillin biosynthetic genes. Therefore, they do not pose a risk of penicillin presence in food. Penicillium camemberti is responsible for the main flavour and odour of popular cheeses, including Camembert, Brie, Langres, Coulommiers, and Cambozola. It gives these cheeses their distinctive soft, buttery texture and is also used for flavouring other foods, such as dry, fermented sausages.
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Frequently asked questions
No, penicillin is not made from cheese. However, the antibiotic penicillin is derived from a fungus known as Penicillium chrysogenum. This is the same strain of mold used to make cheese.
There is some disagreement on this topic. Some sources say that an allergy to the antibiotic penicillin does not necessarily mean an allergy to cheeses made using Penicillium. Other sources say that it is common knowledge that many kinds of cheese are aged and flavored with mold, so it makes sense that those allergic to penicillin would be apprehensive about eating mold-laced cheeses. However, the Mayo Clinic indicates that allergic reactions to penicillin are often overreported.
The strains of Penicillium found in most cheeses are known as Penicillium roqueforti and Penicillium camemberti. The former is found in blue cheeses like Roquefort, while the latter is found in Camembert, Brie, Langres, Coulommiers, and Cambozola cheeses.
