penicillium

[ pen-uh-sil-ee-uhm ]

noun

, plural pen·i·cil·li·ums, pen·i·cil·li·a [pen-, uh, -, sil, -ee-, uh].

1. any fungus of the genus Penicillium, certain species of which are used in cheesemaking and as the source of penicillin.

penicillium

/ ˌpɛnɪˈsɪlɪəm /

noun

1. any ascomycetous saprotrophic fungus of the genus Penicillium, which commonly grow as a green or blue mould on stale food: some species are used in cheese-making and others as a source of penicillin

penicillium

/ pĕn′ĭ-sĭl′ē-əm /

, Plural penicilliums

1. Any of various bluish-green fungi of the genus Penicillium, that grow as molds on decaying fruits, ripening cheeses, and bread, and are used to produce penicillin and certain other antibiotics.

Word History and Origins

Origin of penicillium¹

1925–30; < New Latin, equivalent to Latin pēnicill ( us ) brush ( pencil ) + -ium -ium

Word History and Origins

Origin of penicillium¹

C19: New Latin, from Latin pēnicillus tuft of hairs; named from the tufted appearance of the sporangia of this fungus

Example Sentences

He eventually found what he was looking for: a strain of penicillium, or blue mold, that, in chickens, reduced levels of an enzyme that cells need to make LDL cholesterol.

From New York Times

The issue centers on one specific strain of fungi called Penicillium camemberti, which is revered as “the gold standard for brie and Camembert” because of its appetizing qualities.

From Salon

Unlike most molds, Penicillium camemberti can’t reproduce sexually with other fungi to create new genetic diversity.

From Salon

Many signature French cheeses currently rely on just one single fragile strain of fungi — Penicillium camemberti — which is unfortunately at risk of dying out.

From Salon

The particular strain in question is Penicillium camemberti, which is hailed as “the gold standard for brie and Camembert” because of its appetizing qualities, Vox explained.

From Salon