Dynamics of penicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses under different conditions of temperature and relative humidity

Journal of Dairy Science

Volumn 96, Issue 6, 2013, Pages 4031-4040

  Leclercq Perlat, Marie Noëlle ^a   Picque, Daniel ^a   Martin del Campo Barba, Sandra Teresita ^b   Monnet, Christophe ^a  

^a Université Paris Saclay   (France)

^b School of Industrial Design   (Mexico)

Author keywords

Camembert; Mycelium; Penicillium camemberti; Real time PCR

Indexed keywords

FUNGAL DNA; LACTOSE;

ARTICLE; CHEESE; FOOD HANDLING; FUNGUS SPORE; GENETICS; GROWTH, DEVELOPMENT AND AGING; HUMIDITY; METABOLISM; METHODOLOGY; MICROBIOLOGY; MYCELIUM; PENICILLIUM; PHYSIOLOGY; REAL TIME POLYMERASE CHAIN REACTION; TEMPERATURE;

CHEESE; DNA, FUNGAL; FOOD HANDLING; HUMIDITY; LACTOSE; MYCELIUM; PENICILLIUM; REAL-TIME POLYMERASE CHAIN REACTION; SPORES, FUNGAL; TEMPERATURE;

BACTERIA (MICROORGANISMS); PENICILLIUM; PENICILLIUM CAMEMBERTI;

EID: 84878107887     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-6372     Document Type: Article

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