Penicillium roqueforti

 
National Institutes of Health

Topic mentions per year

Topic mentions per year

1969-2015
012319692015

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2016
2016
The filamentous fungus Penicillium roqueforti is widely known as the ripening agent of blue-veined cheeses. Additionally, this… (More)
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2004
2004
Isolated and identified toxigenic and nontoxigenic Penicillium roqueforti (PR) strains from moldy tulum cheeses were inoculated… (More)
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2004
2004
A strain of Penicillium roqueforti was transformed to hygromycin B and phleomycin resistance using resistance genes under the… (More)
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2003
2003
AIMS To identify and characterize an antifungal compound produced by Bacillus subtilis YM 10-20 which prevents spore germination… (More)
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2001
2001
Seventy-six strains of Penicillium roqueforti used as starter cultures for mould ripened blue cheeses have been analysed for… (More)
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1999
1999
The lipolytic activity of 30 strains of Penicillium roqueforti was investigated by agar diffusion tests on tributyrin (esterase… (More)
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1997
1997
Maize silage was inoculated with Penicillium roqueforti strains which are able to form the mycotoxins mycophenolic acid (MPA… (More)
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1996
1996
Penicillium roqueforti is currently divided into two varieties, one used for cheese starter cultures, P. roqueforti var… (More)
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1984
1984
PR toxin, a mycotoxin from cultures of Penicillium roqueforti, inhibited the in vitro activities of rat liver DNA polymerase… (More)
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1973
1973
Extracts of pure cultures of Penicillium roqueforti isolated from toxic feed samples and of P. roqueforti NRRL 849 were lethal to… (More)
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