PRODUCTION OF BLUE CHEESE FLAVOR VIA SUBMERGED FERMENTATION BY PENICILLIUM-ROQUEFORTI

被引：43
|
作者：
NELSON, JH
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1970年 / 18卷 / 04期
关键词：
D O I：
10.1021/jf60170a024
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
下载
收藏
页码：567 / &
相关论文
共 50 条
  • [31] ACCELERATION OF BLUE CHEESE RIPENING BY CHEESE SLURRY AND EXTRACELLULAR ENZYMES OF PENICILLIUM ROQUEFORTI
    RABIE, AM
    LAIT, 1989, 69 (04): : 305 - 314
  • [32] Sensory evaluation of natural cheese flavor produced by using a Penicillium roqueforti lipase
    Oliveira, Fernanda de Carvalho
    de Medeiros, Maria Bernadete
    Goncalves, Adilson Roberto
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2012, 243
  • [33] New colours for old in the blue-cheese fungus Penicillium roqueforti
    Cleere, Matthew M.
    Novodvorska, Michaela
    Geib, Elena
    Whittaker, Jack
    Dalton, Heather
    Salih, Nadhira
    Hewitt, Sarah
    Kokolski, Matthew
    Brock, Matthias
    Dyer, Paul S.
    NPJ SCIENCE OF FOOD, 2024, 8 (01)
  • [34] FEASIBLE APPLICATION OF AN ENZYMATIC PREPARATION FROM PENICILLIUM-ROQUEFORTI MYCELIUM TO DETERGENT PRODUCTION
    SZOLTYSEK, K
    ZIOBROWSKI, J
    PRZEMYSL CHEMICZNY, 1984, 63 (11): : 584 - 586
  • [35] New colours for old in the blue-cheese fungus Penicillium roqueforti
    Matthew M. Cleere
    Michaela Novodvorska
    Elena Geib
    Jack Whittaker
    Heather Dalton
    Nadhira Salih
    Sarah Hewitt
    Matthew Kokolski
    Matthias Brock
    Paul S. Dyer
    npj Science of Food, 8
  • [36] FACTORS AFFECTING THE PRODUCTION OF EREMOFORTIN-C AND PR TOXIN IN PENICILLIUM-ROQUEFORTI
    CHANG, SC
    WEI, YH
    WEI, DL
    CHEN, YY
    JONG, SC
    APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1991, 57 (09) : 2581 - 2585
  • [37] Independent domestication events in the blue-cheese fungus Penicillium roqueforti
    Dumas, Emilie
    Feurtey, Alice
    de la Vega, Ricardo C. Rodriguez
    Le Prieur, Stephanie
    Snirc, Alodie
    Coton, Monika
    Thierry, Anne
    Coton, Emmanuel
    Le Piver, Melanie
    Roueyre, Daniel
    Ropars, Jeanne
    Branca, Antoine
    Giraud, Tatiana
    MOLECULAR ECOLOGY, 2020, 29 (14) : 2639 - 2660
  • [38] ROLE OF PROTEOLYTIC-ENZYMES OF STREPTOCOCCUS-LACTIS, PENICILLIUM-ROQUEFORTI, AND PENICILLIUM-CASEICOLUM DURING CHEESE RIPENING
    GRIPON, JC
    DESMAZEAUD, MJ
    LEBARS, D
    BERGERE, JL
    JOURNAL OF DAIRY SCIENCE, 1977, 60 (10) : 1532 - 1538
  • [39] GROWTH AND SPORULATION BEHAVIOR OF PENICILLIUM-ROQUEFORTI IN SOLID SUBSTRATE FERMENTATION - EFFECT OF THE HYDRIC PARAMETERS OF THE MEDIUM
    LARROCHE, C
    THEODORE, M
    GROS, JB
    APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 1992, 38 (02) : 183 - 187
  • [40] Comparison of growth characteristics and roquefortin C production of Penicillium roqueforti from blue-veined cheese
    Pose G.
    Ludemann V.
    Gómez A.
    Segura J.
    Mycotoxin Research, 2007, 23 (3) : 122 - 126
12345