blue mold fungus Sentence Examples
- Blue mold fungus, scientifically known as Penicillium roqueforti, is commonly used in the production of blue cheeses.
- Cheese makers carefully inoculate milk with blue mold fungus to achieve the characteristic blue veins in cheeses like Roquefort and Gorgonzola.
- In humid conditions, blue mold fungus can develop rapidly on bread, fruits, and other organic matter.
- The distinct aroma of blue mold fungus adds a unique flavor profile to certain types of cheeses.
- Blue mold fungus thrives in cool, damp environments, making cheese caves an ideal habitat for its growth.
- Farmers often face challenges controlling blue mold fungus in their crops, particularly in humid climates.
- Some varieties of blue mold fungus produce mycotoxins, which can be harmful if ingested in large quantities.
- Researchers study the behavior and lifecycle of blue mold fungus to develop strategies for its management in agriculture and food production.
- Blue mold fungus is a common sight on old bread left in moist conditions for too long.
- The discovery of penicillin by Alexander Fleming was serendipitous, as he observed the antibacterial properties of blue mold fungus on a petri dish.
blue mold fungus Meaning
Wordnet
blue mold fungus (n)
fungus causing a serious disease in tobacco plants characterized by bluish-grey mildew on undersides of leaves
Synonyms & Antonyms of blue mold fungus
No Synonyms and anytonyms found
FAQs About the word blue mold fungus
fungus causing a serious disease in tobacco plants characterized by bluish-grey mildew on undersides of leaves
No synonyms found.
No antonyms found.
Blue mold fungus, scientifically known as Penicillium roqueforti, is commonly used in the production of blue cheeses.
Cheese makers carefully inoculate milk with blue mold fungus to achieve the characteristic blue veins in cheeses like Roquefort and Gorgonzola.
In humid conditions, blue mold fungus can develop rapidly on bread, fruits, and other organic matter.
The distinct aroma of blue mold fungus adds a unique flavor profile to certain types of cheeses.
