P. nalgiovense is a fungal species of the genus Penicillium. It is used as a starter culture for mold-ripened dry-cured sausages and salami. Similar strains of Penicillium are used in the cheese industry, for example, P. camemberti and P. roqueforti, used in the production of Camembert and Roquefort cheeses, resp. P. nalgiovense suppresses the growth of other undesirable microorganisms. This species is indigenous to areas in Southern Europe. Enhanced SEM. Image width: 676.5 micro- meters. Magnification: 148x if the image is printed 10 cm wide. Bar: 20 micrometers.