Composition and physical properties of the Penicillium camemberti mycelium

Lait

Volumn 77, Issue 4, 1997, Pages 461-466

  Bizet, C ^a   Desobry, S ^a   Fanni, J ^a   Hardy, J ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Mycelium composition; Mycelium properties; Penicillium camemberti

Indexed keywords

PENICILLIUM; PENICILLIUM CAMEMBERTI;

EID: 0031505727     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:1997432     Document Type: Article

References (16)

1. Barker TW, Quinn JP, Marchant R (1982) The use of a mixed culture of Geotrichum candidum, Candida krusei and Hansenula anomala for microbial production from whiskey distillery spent wash. Eur J Appl Microb Biotechnol 14, 247-253
2. Barker TW, Patton AM, Marchant R (1983) Composition and nutritional evaluation of microbial biomass grown on whiskey distillery spent wash. J Sci Food Agric 34, 638-646
3. Bizet C, Desobry S, Fanni J, Hardy J (1994) Film d'emballage comestible à base de mycelium de champignons filamenteux. Brevet Fr no 2 721 040
4. Cavazzoni V, Adami A (1992) Exopolysaccharides produced by mycelial edible mushrooms. Ital J Food Sci 4, 9-15
5. Cochrane VW (1958) Physiology of fungi. Wiley & Sons, New York
6. Desobry S, Hardy J (1993) Modelling of the total water desorption rate fom packaged moist food. Int J Food Sci Technol 28, 347-359
7. Desobry S, Hardy J (1994) Camembert cheese water loss through absorbent packaging. J Food Sci 59, 986-989
8. Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F (1956). Colorimetric method for determination of sugar and related substances. Anal Chem 28, 350-356
9. Fanni J (1977) Importance de la contribution de la flore fongique dans l'accumulation du calcium et du phosphore à la surface d'un fromage à pâte molle de type camembert. Thèse de docteur-ingénieur de l'Institut national polytechnique de Lorraine, Nancy
10. c cycle, université Paul-Sabatier, Toulouse
11. Guilbert S, Biquet B (1986) Les films et enrobages comestibles. In: L'emballage des denrées alimentaires de grande consommation (Bureau G, Multon JL, eds) Lavoisier-Tec et Doc, Paris
12. Hayes WA (1978) Edible mushrooms. In: Food and Beverage Mycology (Beuchat LR, ed) Avi Publishing Co, Westport
13. Kockova-Kratochvilova A (1990) Chapter 3: chemical composition of yeast cells. In: Yeasts and yeast-like organisms (Siegler K, ed) VCH, New York
14. Lecoq R (1965) Manuel d'analyses alimentaires et d'expertises usuelles. Doin, Paris
15. Solomons GL (1975) Chapter 12: Submerged culture production of mycellial biomass. In: The filamentous fungi, volume I: Industrial mycology (Smith JE, Berry DR, Christiensen B, eds) E Arnold, London
16. Updegraff DM (1969) Semimicro determination of cellulose in biological material. Anal Biochem 32, 420-424