Functional diversity within the Penicillium roqueforti species

International Journal of Food Microbiology

Volumn 241, Issue , 2017, Pages 141-150

  Gillot, Guillaume ^a   Jany, Jean Luc ^a   Poirier, Elisabeth ^a   Maillard, Marie Bernadette ^b   Debaets, Stella ^a   Thierry, Anne ^b   Coton, Emmanuel ^a   Coton, Monika ^a  

^a UNIVERSITÉ DE BREST   (France)

^b AGROCAMPUS OUEST   (France)

Author keywords

Cheese; Mycotoxins; Penicillium roqueforti; Proteolysis; Secondary metabolites; Volatilome

Indexed keywords

AMINE; FLAVORING AGENT; MYCOTOXIN; SUCROSE; NAPHTHOL DERIVATIVE; PR TOXIN;

AGAR MEDIUM; AROMA; ARTICLE; CHEESE; CONTROLLED STUDY; FUNGAL COMMUNITY; FUNGAL GENETICS; FUNGAL METABOLISM; FUNGAL STRAIN; GENETIC VARIABILITY; LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; MICROBIAL DIVERSITY; NONHUMAN; PENICILLIUM ROQUEFORTI; POPULATION STRUCTURE; PROTEIN DEGRADATION; QUANTITATIVE ANALYSIS; SPECIES DIVERSITY; TIME OF FLIGHT MASS SPECTROMETRY; YEAST; CLASSIFICATION; GENETIC VARIATION; GROWTH, DEVELOPMENT AND AGING; METABOLISM; METABOLOME; MICROBIOLOGY; PENICILLIUM; PHENOTYPE; SECONDARY METABOLISM;

CHEESE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GENETIC VARIATION; METABOLOME; MYCOTOXINS; NAPHTHOLS; PENICILLIUM; PHENOTYPE; SECONDARY METABOLISM;

EID: 84992188337     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.10.001     Document Type: Article

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