Proteolytic activity, mycotoxins and andrastin A in Penicillium roqueforti strains isolated from Cabrales, Valdeón and Bejes-Tresviso local varieties of blue-veined cheeses

International Journal of Food Microbiology

Volumn 136, Issue 1, 2009, Pages 18-25

  Fernandez Bodega M A ^a   Mauriz, E ^a   Gomez A ^a   Martin J F ^a,b  

^a Institute of Biotechnology INBIOTEC Parque Científico de León   (Spain)

^b UNIVERSITY OF LEÓN   (Spain)

Author keywords

Blue cheese; Mycotoxins; P. roqueforti; Proteolytic activity

Indexed keywords

ANDRASTIN A; ASPARTIC PROTEINASE; MITOCHONDRIAL DNA; MYCOTOXIN; NATURAL PRODUCT; RNA 18S; RNA 28S; RNA 5.8S; ROQUEFORTINE; UNCLASSIFIED DRUG;

ARTICLE; CHEESE; CONTROLLED STUDY; FOOD ANALYSIS; FUNGAL STRAIN; FUNGUS IDENTIFICATION; FUNGUS ISOLATION; GENE AMPLIFICATION; IMMUNODETECTION; LIPOLYSIS; MOLECULAR CLONING; NONHUMAN; PENICILLIUM ROQUEFORTI; PROTEIN DEGRADATION; QUANTITATIVE ANALYSIS; RESTRICTION MAPPING; SPAIN; STRAIN DIFFERENCE; SYNTHESIS; TOXIN ANALYSIS;

ANDROSTADIENES; ASPARTIC ACID PROTEASES; CHEESE; DNA, RIBOSOMAL SPACER; FOOD MICROBIOLOGY; LIPOLYSIS; MITOCHONDRIA; NAPHTHOLS; PENICILLIUM; RNA, RIBOSOMAL, 5.8S; SPAIN; SPECIES SPECIFICITY;

PENICILLIUM ROQUEFORTII;

EID: 70350334656     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.09.014     Document Type: Article

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