Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

Autor: Antoine Branca, Sammy Brunel, Christophe Chassard, Tatiana Giraud, Michel Place, René Lavigne, Thibault Caron, Daniel Roueyre, Pascale Lieben, Sophie Landaud, Pascal Bonnarme, Anne-Claire Péron, Mélanie Le Piver

Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2021, 354, pp.109174. ⟨10.1016/j.ijfoodmicro.2021.109174⟩
International Journal of Food Microbiology, 2021, 354, pp.109174. ⟨10.1016/j.ijfoodmicro.2021.109174⟩

The study of food microorganism domestication can bring important insights on adaptation mechanisms and have industrial applications. The Penicillium roqueforti mold is divided into four main populations, with two populations domesticated for blue-ch

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3d33309855771d8cc5dff091b6bff22
https://hal.archives-ouvertes.fr/hal-03202918/document