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<p><i>Penicillium</i> species are at the forefront of modern industrial biotechnology due to their metabolic diversity. These fungi are not only the original source of penicillin, but they also produce a wide range of bioactive compounds. Advances in strain development and fermentation technology have enabled efficient and sustainable large-scale production. But <i>Penicillium’s</i> talents don’t stop there: They are also behind enzyme production and give beloved cheeses their unique flavors and textures.</p>

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Penicillium im Rampenlicht – Biotechnologie für eine nachhaltige Zukunft

  • 期刊论文

  • 发表日期：

    2026年2月25日

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  • Birgit Hoff,
  • Ulrich Kück

摘要

Penicillium species are at the forefront of modern industrial biotechnology due to their metabolic diversity. These fungi are not only the original source of penicillin, but they also produce a wide range of bioactive compounds. Advances in strain development and fermentation technology have enabled efficient and sustainable large-scale production. But Penicillium’s talents don’t stop there: They are also behind enzyme production and give beloved cheeses their unique flavors and textures.