Molds

Penicillium camemberti

Surface mold used in cheese ripening (Brie, Camembert); forms white rind.

Penicillium roqueforti

Internal mold in cheeses like Roquefort and Gorgonzola; contributes flavor.

Penicillium expansum

Blue mold in fruits; ochratoxin A producer; thrives in low pH.

Penicillium verrucosum

Produces ochratoxin A in cereals.

Penicillium nordicum

Grows in processed meats; produces ochratoxin A.

Aspergillus flavus

Produces aflatoxins in peanuts and maize; identified by blue-green fluorescence under UV.

Aspergillus oryzae

Used in koji fermentation (sake, miso, soy sauce); produces amylases and proteases in solid-state fermentation.

Aspergillus ochraceus

Ochratoxin A producer; common in dried fruits.

Aspergillus carbonarius

Ochratoxin A in grapes and raisins; thrives post-harvest in warm, humid environments.

Aspergillus niger

Spoilage mold and ochratoxin A producer.

Fusarium verticillioides

Produces fumonisins; contaminates corn.

Fusarium proliferatum

Spoils dairy and other foods; fumonisin producer.

Botrytis cinerea

Gray mold; infects fruit and causes rot.

Eurotium

Xerophilic mold found in dry environments; produces spoilage.

Wallemia sebi

Extremely xerophilic mold; thrives in low-moisture foods.

Geotrichum

Dairy spoilage mold; common in cheese and other moist products.

Alternaria

Psychrotolerant mold; spoils refrigerated cheese and produces mycotoxins.

Cladosporium

Psychrotolerant mold; found in chilled foods and air systems.

Hormodendrum

Psychrotolerant mold; grows in food processing environments and cold storage.