Evidences for synergistic effects of Geotrichum candidum on Penicillium camembertii growing on cheese juice

Enzyme and Microbial Technology

Volumn 37, Issue 2, 2005, Pages 218-224

  Aziza, M ^a   Couriol, C ^a   Amrane, A ^a   Boutrou, R ^b  

^a UNIV RENNES   (France)

^b UMR1253   (France)

Author keywords

Geotrichum candidum; Interactions; Mixed culture; Penicillium camembertii; Substrates consumption

Indexed keywords

AMINO ACIDS; CELL CULTURE; ENZYMES; HYDROLYSIS; MOLECULAR WEIGHT; SUBSTRATES;

CHEESE JUICE; CURD; LACTOSE; PROTON TRANSFER;

BACTERIA;

AMINO ACID; AMMONIA; CARBON; CITRIC ACID; LACTIC ACID; LACTOSE; NITROGEN; PEPTIDE;

ALKALINIZATION; ARTICLE; CARBON SOURCE; CELL CULTURE; CHEESE; COMPARATIVE STUDY; ENERGY; ENZYME ACTIVITY; FUNGAL CELL; FUNGUS CULTURE; FUNGUS GROWTH; GEOTRICHUM CANDIDUM; HYDROLYSIS; MOLECULAR WEIGHT; NONHUMAN; PENICILLIUM; PENICILLIUM CAMEMBERTII; PROTON TRANSPORT;

GALACTOMYCES GEOTRICHUM; GEOTRICHUM; PENICILLIUM CAMEMBERTI;

EID: 18844439432     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.enzmictec.2005.03.003     Document Type: Article

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