Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
Author:
Publisher
PAGEPress Publications
Subject
Food Science
Cited by 11 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Determination of mycotoxin content, microbiological and physicochemical properties and sensory quality during ripening of Erzincan Tulum cheese produced with strain Penicillium roqueforti 41;Food Bioscience;2024-10
2. Penicillium molds impact the transcriptome and evolution of the cheese bacterium Staphylococcus equorum;mSphere;2023-08-24
3. LaeA-Regulated Fungal Traits Mediate Bacterial Community Assembly;mBio;2023-06-27
4. Unlocking the biosynthetic potential of Penicillium roqueforti for hyperproduction of the immunosuppressant mycophenolic acid: Gamma radiation mutagenesis and response surface optimization of fermentation medium;Biotechnology and Applied Biochemistry;2022-05-09
5. Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses;International Journal of Food Microbiology;2021-09
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