Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses.
Sign Up to like & getrecommendations! Published in 2021 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2021.109174
Abstract: Studies of food microorganism domestication can provide important insight into adaptation mechanisms and lead to commercial applications. Penicillium roqueforti is a fungus with four genetically differentiated populations, two of which were independently domesticated for blue… read more here.
Keywords: roqueforti populations; roqueforti; penicillium roqueforti; blue cheeses ... See more keywords
Volatile compounds and biogenic amines during the ripening of mold‐ripened Civil cheese manufactured using three different strains of Penicillium roqueforti
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Safety"
DOI: 10.1111/jfs.12568
Abstract: Three different strains of Penicillium roqueforti were used for the manufacture of mold‐ripened Civil cheese and these cheeses were ripened at 4 and 10 °C for 90 days. Sixty‐five volatile compounds were identified in the volatile fractions… read more here.
Keywords: mold; civil cheese; volatile compounds; biogenic amines ... See more keywords
Role of sfk1 Gene in the Filamentous Fungus Penicillium roqueforti
Sign Up to like & getrecommendations! Published in 2017 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2017.02424
Abstract: The sfk1 (suppressor of four kinase) gene has been mainly studied in Saccharomyces cerevisiae, where it was shown to be involved in growth and thermal stress resistance. This gene is widely conserved within the phylum… read more here.
Keywords: gene filamentous; penicillium roqueforti; sfk1 gene; filamentous fungus ... See more keywords