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GreenHorns
some kind of boogin



Registered: 10/03/12
Posts: 3,798
Loc: R'lyeh
Last seen: 10 months, 18 days
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Penicillium Roqueforti question
#26684876 - 05/21/20 05:25 AM (3 years, 8 months ago) |
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I know it's not something many of us play with here but I was curious if anyone has cultured this fungus for home medicinal use? If so I'd love to hear some testimonials and insight to avoid or neautralize some of the toxins it produces
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  As the spark of the dream ignites a flame of desire all we have is time and all to do is admire Spawning to Bulk Substate TEK General Myco Info / FAQ / Terminology
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AndyHinton


Registered: 12/05/16
Posts: 434
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Re: Penicillium Roqueforti question [Re: GreenHorns]
#26688492 - 05/22/20 03:37 PM (3 years, 8 months ago) |
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Yeah. It's extremely easy to isolate from blue cheese. I keep a tube of it for that reason. Also, Aspergillus niger for its huge biosynthetic potential. Just don't sniff the tube and you'll be fine.
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GreenHorns
some kind of boogin



Registered: 10/03/12
Posts: 3,798
Loc: R'lyeh
Last seen: 10 months, 18 days
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Re: Penicillium Roqueforti question [Re: AndyHinton]
#26688549 - 05/22/20 03:55 PM (3 years, 8 months ago) |
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Awesome thanks so much! I've got a brie in the fridge right now and I'm going to experiment with it tonight. Any insight regarding the potential toxicity from old cultures? Wiki talks about some toxins in the metabolites. I'll for sure look into Aspergillus Niger.
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  As the spark of the dream ignites a flame of desire all we have is time and all to do is admire Spawning to Bulk Substate TEK General Myco Info / FAQ / Terminology
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AndyHinton


Registered: 12/05/16
Posts: 434
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Re: Penicillium Roqueforti question [Re: GreenHorns]
#26689070 - 05/22/20 08:24 PM (3 years, 8 months ago) |
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You'd need a blue cheese like Roquefort, Stilton, or Gorgonzola. Glancing through the Wikipedia citations, the toxic metabolites of penicillin seem strain-dependent, more common in random environmental isolates than blue cheese cultures, and not particularly harmful in any case. Unless you ate like twice your bodyweight in blue cheese or drank gallons of moldy broth. Aspergillus is known to produce carcinogens, and as far as I know, isn't used in any food.
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GreenHorns
some kind of boogin



Registered: 10/03/12
Posts: 3,798
Loc: R'lyeh
Last seen: 10 months, 18 days
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Re: Penicillium Roqueforti question [Re: AndyHinton]
#26689074 - 05/22/20 08:27 PM (3 years, 8 months ago) |
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Great info! Agar cooling now. The fun begins. Super appreciate the insight. Thanks bud.
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  As the spark of the dream ignites a flame of desire all we have is time and all to do is admire Spawning to Bulk Substate TEK General Myco Info / FAQ / Terminology
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bodhisatta 
Smurf real estate agent


Registered: 04/30/13
Posts: 61,889
Loc: Milky way
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Re: Penicillium Roqueforti question [Re: AndyHinton]
#26689261 - 05/22/20 09:52 PM (3 years, 8 months ago) |
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Quote:
AndyHinton said: You'd need a blue cheese like Roquefort, Stilton, or Gorgonzola. Glancing through the Wikipedia citations, the toxic metabolites of penicillin seem strain-dependent, more common in random environmental isolates than blue cheese cultures, and not particularly harmful in any case. Unless you ate like twice your bodyweight in blue cheese or drank gallons of moldy broth. Aspergillus is known to produce carcinogens, and as far as I know, isn't used in any food.
While it's not directly in the food. Most citric acid that's for use in food came from aspergillus
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GreenHorns
some kind of boogin



Registered: 10/03/12
Posts: 3,798
Loc: R'lyeh
Last seen: 10 months, 18 days
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Re: Penicillium Roqueforti question [Re: bodhisatta]
#26689267 - 05/22/20 09:54 PM (3 years, 8 months ago) |
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Hey dude thanks for the additional insight. Side note my go to agar teks came from your posts. Thanks friend.
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  As the spark of the dream ignites a flame of desire all we have is time and all to do is admire Spawning to Bulk Substate TEK General Myco Info / FAQ / Terminology
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