Studies on Keeping Quality of Semisoft White Mould Cheese Ripened by Penicillium caseicolum
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چکیده
منابع مشابه
Blue cheese-making has shaped the population genetic structure of the mould Penicillium roqueforti
BACKGROUND Penicillium roqueforti is a filamentous fungus used for making blue cheeses worldwide. It also occurs as a food spoiler and in silage and wood. Previous studies have revealed a strong population genetic structure, with specific traits associated with the different populations. Here, we used a large strain collection from worldwide cheeses published recently to investigate the genetic...
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Effect of somatic cell count in goat milk on yield, sensory quality, and fatty acid profile of semisoft cheese.
This study investigated the effect of somatic cell count (SCC) in goat milk on yield, free fatty acid (FFA) profile, and sensory quality of semisoft cheese. Sixty Alpine goats without evidence of clinical mastitis were assigned to 3 groups with milk SCC level of <500,000 (low), 500,000 to 1,000,000 (medium), and 1,000,000 to 1,500,000 (high) cells/mL. Thirty kilograms of goat milk with mean SCC...
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Atlantinone A has been isolated from the psychrotolerant fungus Penicillium ribeum. The exact structure of the compound was confirmed by mass spectrometric and 1- and 2D NMR experiments. Atlantinone A was originally only produced upon chemical epigenetic manipulation of P. hirayamae, however in this study the compound was found to be produced at standard growth conditions by the following speci...
متن کاملOverview of a Surface-Ripened Cheese Community Functioning by Meta-Omics Analyses
Cheese ripening is a complex biochemical process driven by microbial communities composed of both eukaryotes and prokaryotes. Surface-ripened cheeses are widely consumed all over the world and are appreciated for their characteristic flavor. Microbial community composition has been studied for a long time on surface-ripened cheeses, but only limited knowledge has been acquired about its in situ...
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ژورنال
عنوان ژورنال: Nihon Chikusan Gakkaiho
سال: 1964
ISSN: 1346-907X,1880-8255
DOI: 10.2508/chikusan.35.290