Growth of Geotrichum candidum and Penicillium camembertii in liquid media in relation with the consumption of carbon and nitrogen sources and the release of ammonia and carbon dioxide-Reference-Cited by-同舟云学术

Growth of Geotrichum candidum and Penicillium camembertii in liquid media in relation with the consumption of carbon and nitrogen sources and the release of ammonia and carbon dioxide

Published:2002-09 Issue:4 Volume:31 Page:533-542
ISSN:0141-0229
Container-title:Enzyme and Microbial Technology
language:en
Short-container-title:Enzyme and Microbial Technology

Author:

Adour L,Couriol C,Amrane A,Prigent Y

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Biotechnology,Bioengineering

Reference26 articles.

1. Fox PF, Law J, Mc Sweeney PLH, Wallace J. Biochemistry of cheese ripening. In: Fox PF, editor. Cheese: chemistry, physics and microbiology, major cheese groups, vol. 2. 2nd ed. Glasgow: Chapman & Hall, 1993. p. 389–438.

2. Gripon J-C. Mould-ripened cheeses. In: Fox PF, editor. Cheese: chemistry, physics and microbiology, major cheese groups, vol. 2. 2nd ed. Glasgow: Chapman & Hall, 1993. p. 111–36.

3. Comparison of growth parameters for Geotrichum candidum Geo 17 and Penicillium camemberti LV2 in solid and liquid cultures;Amrane;Le. Lait.,1997

4. Glycolysis and related reactions during cheese manufacture and ripening;Fox;Crit. Rev. Food Sci. Nutr.,1990

5. Evolution of the composition of a selected bitter camembert cheese during ripening: release and migration of taste-active compounds;Engel;J. Agric. Food Chem.,2001

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