Mycotoxin-forming ability of two Penicillium roqueforti strains in blue moldy tulum cheese ripened at various temperatures

Journal of Food Protection

Volumn 67, Issue 3, 2004, Pages 533-535

  Erdogan, Ahmet ^a   Sert, Selahattin ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

FUNGI; PENICILLIUM; PENICILLIUM ROQUEFORTI; PENICILLIUM ROQUEFORTII;

FUSED HETEROCYCLIC RINGS; INDOLE DERIVATIVE; MYCOTOXIN; NAPHTHOL DERIVATIVE; PATULIN; PENICILLIC ACID; PENICILLIUM ROQUEFORTI TOXIN; PIPERAZINE DERIVATIVE; ROQUEFORTINE;

ARTICLE; BACTERIAL COUNT; BIOSYNTHESIS; CHEESE; FOOD CONTROL; METABOLISM; METHODOLOGY; MICROBIOLOGY; PENICILLIUM; SPECIES DIFFERENCE; TEMPERATURE; THIN LAYER CHROMATOGRAPHY; TIME;

CHEESE; CHROMATOGRAPHY, THIN LAYER; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; HETEROCYCLIC COMPOUNDS WITH 4 OR MORE RINGS; INDOLES; MYCOTOXINS; NAPHTHOLS; PATULIN; PENICILLIC ACID; PENICILLIUM; PIPERAZINES; SPECIES SPECIFICITY; TEMPERATURE; TIME FACTORS;

EID: 2142763925     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-67.3.533     Document Type: Article

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