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Lait
Volumn 77, Issue 4, 1997, Pages 479-488
Possible role of microbial interactions for growth and sporulation of Penicillium roqueforti in Danablu
Author keywords

Amino acid; Danablu; Interaction; Lactic acid bacteria; Penicillium roqueforti
Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOCOCCUS; LEUCONOSTOC; PENICILLIUM ROQUEFORTII; STREPTOCOCCUS;
EID: 0031485675     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:1997434     Document Type: Article
Times cited : (26)
References (10)
  • 1
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    • Barkholt, V.1    Jensen, A.L.2
  • 2
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    • Reclassification of the Penicillium roqueforti group into three species on the basis of molecular, genetic and biochemical profiles
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    • (1996) Microbiology , vol.142 , pp. 541-550
    • Boysen, M.1    Skouboe, P.2    Frisvad, J.3    Rossen, L.4
  • 3
    • 84987589089 scopus 로고
    • Production of volatile components by Penicillium roqueforti cultivated in the presence of soya bean oil
    • Charlier P, Crouzet J (1993) Production of volatile components by Penicillium roqueforti cultivated in the presence of soya bean oil. Flavour Fragrance J 8, 43-49
    • (1993) Flavour Fragrance J , vol.8 , pp. 43-49
    • Charlier, P.1    Crouzet, J.2
  • 4
    • 0002201630 scopus 로고
    • Changes in free amino acids during fermentation of wheat doughs started with pure culture of lactic acid bacteria
    • Colla C, Mascarós AF, Prieto JA, Benedito De Barber C (1991) Changes in free amino acids during fermentation of wheat doughs started with pure culture of lactic acid bacteria. Cereal Chem 68, 66-72
    • (1991) Cereal Chem , vol.68 , pp. 66-72
    • Colla, C.1    Mascarós, A.F.2    Prieto, J.A.3    Benedito De Barber, C.4
  • 5
    • 0001209079 scopus 로고
    • La flore microbienne du fromage de Roquefort. III. Les streptocoques lactiques et les Leuconostoc. Influence de différents micro-organismes de contamination
    • Devoyod JJ, Muller M (1969) La flore microbienne du fromage de Roquefort. III. Les streptocoques lactiques et les Leuconostoc. Influence de différents micro-organismes de contamination. Lait 49, 369-399
    • (1969) Lait , vol.49 , pp. 369-399
    • Devoyod, J.J.1    Muller, M.2
  • 6
    • 0000906679 scopus 로고
    • Methyl ketone formation during germination of Penicillium roqueforti
    • Fan TY, Hwang DH, Kinsella JE (1976) Methyl ketone formation during germination of Penicillium roqueforti. J Agric Food Chem 24, 443-448
    • (1976) J Agric Food Chem , vol.24 , pp. 443-448
    • Fan, T.Y.1    Hwang, D.H.2    Kinsella, J.E.3
  • 7
    • 0001482354 scopus 로고
    • Role of proteolytic enzymes of Streptococcus lactis, Penicillium roqueforti and Penicillium caseicolum during cheese ripening
    • Gripon JC, Desmazeaud M, Le Bars D, Bergère JL (1977) Role of proteolytic enzymes of Streptococcus lactis, Penicillium roqueforti and Penicillium caseicolum during cheese ripening. J Dairy Sci 60, 1532-1538
    • (1977) J Dairy Sci , vol.60 , pp. 1532-1538
    • Gripon, J.C.1    Desmazeaud, M.2    Le Bars, D.3    Bergère, J.L.4
  • 8
    • 0028880614 scopus 로고
    • The antimicrobial activity of lactic acid bacteria from fermented maize (Kenkey) and their interactions during fermentation
    • Olsen A, Halm M, Jakobsen M (1995) The antimicrobial activity of lactic acid bacteria from fermented maize (Kenkey) and their interactions during fermentation. J Appl Bacteriol 79, 506-512
    • (1995) J Appl Bacteriol , vol.79 , pp. 506-512
    • Olsen, A.1    Halm, M.2    Jakobsen, M.3
  • 10
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    • Penicillium roqueforti - Eigenschaften und bedeutung für die käseindustrie
    • Philipp S (1981) Penicillium roqueforti - Eigenschaften und Bedeutung für die Käseindustrie, Dtsch Milchwirtsch 3, 46-49
    • (1981) Dtsch Milchwirtsch , vol.3 , pp. 46-49
    • Philipp, S.1

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.