Penicillium roqueforti
National Institutes of Health
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The effects of secondary starter molds of common mold-ripened cheeses on the Shiga toxin-producing Escherichia coli (STEC) O157…
Penicillium roqueforti Thom is a fungus traditionally used in the ripening of French Roquefort cheese. PR toxin (C17H20O6) is a…
PR toxin, PR-acid, and PR-amide are the secondary metabolites of Penicillium roqueforti. The chemical structures of these three…
SummaryConidia from two strains of Penicillium roqueforti, one sensitive and one resistant to inhibition by sorbic acid, were…
Les interactions entre les souches de bacteries lactiques et de Penicillium roqueforti utilisees dans la production de Danablu…
SummaryProtoplasts of two wild-type strains of Penicillium roqueforti were transformed to hygromycin B and phleomycin resistance…
SummaryA strain of Penicillium roqueforti was transformed to hygromycin B and phleomycin resistance using resistance genes under…
A slurry system in which Blue cheese flavour was produced in six days was developed and used to study the metabolism of fatty…