Fungal species from imported and domestic mold-ripened cheese

A mycological study was carried out of the fungi occurring in mold-ripened cheese. Samples of cheese were obtained from retail products. Fungi were en umerated by dilution plating on dichloran rose bengal chloramphenicol agar. In 40 commercial samples examined, including 21 samples of blue-veined chee se and 6 samples of blue-veined cheese covered with white mold fermented so ft cheeses. Penicillium species derived from starter cultures, and Geotrich um candidum and yeasts as contaminants were recovered. Fungal counts were reported as numbers of colony-forming units per gram of sample. Penicillium roqueforti isolates from blue-veined cheese were subdivided int o 5 different types based on cultural characteristics, such as color of col ony reverse, sclerotia formation and rough stipes on identification on medi a. P. camemberti was examined for while cheeses. Other Penicillium species were also isolated from these cheese samples.