Blue Cheese: Microbiota and Fungal Metabolites

Fermented Foods in Health and Disease Prevention

Volumn , Issue , 2017, Pages 275-303

  Martin J F ^a   Coton, M ^b  

^a UNIVERSITY OF LEÓN   (Spain)

^b UNIVERSITÉ DE BRETAGNE OCCIDENTALE   (France)

Author keywords

Blue cheese; Filamentous fungi; Lactic acid bacteria; Microbial community; Mycotoxins; Penicillium roqueforti; Secondary metabolites

Indexed keywords

EID: 85011066600     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-802309-9.00012-1     Document Type: Chapter

References (123)

1. Addis E., Fleet G.H., Cox J.M., Kolak D., Leung T. The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses. International Journal of Food Microbiology 2001, 69:25-36.
2. Albillos S.M., García-Estrada C., Martín J.F. Spanish blue cheeses: functional metabolites. Cheese: Types, Nutrition and Consumption 2011, 89-105. Nova Science Publishers Inc. R.D. Foster (Ed.).
3. Alonso L., Juarez J., Ramos M., Martín-Álvarez P.J. Overall composition, nitrogen fractions and fat characteristics of Cabrales cheese during ripening. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 1987, 185:481-486.
4. Ardö Y. Cheese Ripening: General Mechanisms and Specific Cheese Varieties. Bulletin 369 2001, 7-12. International Dairy Federation, Brussels.
5. Ardö Y. Blue mold cheese. Encyclopedia of Dairy Science 2011, 767-772. Elsevier Academic Press, London. second ed. J. Fuquay, P.F. Fow, P. McSweeney (Eds.).
6. Beresford T.P., Fitzsimons N.A., Brennan N.L., Cogan T.M. Recent advances in cheese microbiology. International Dairy Journal 2001, 11:259-274.
7. Borroto-Esoda K., Myrick F., Feng J., Jeffrey J., Furman P. In vitro combination of amdoxovir and the inosine monophosphate dehydrogenase inhibitors mycophenolic acid and ribavirin demonstrates potent activity against wild-type and drug-resistant variants of human immunodeficiency virus type 1. Antimicrobial Agents Chemotherapy 2004, 48:4387-4394.
8. Boysen M., Skouboe P., Frisvad J., Rossen L. Reclassification of the Penicillium roqueforti group into three species on the basis of molecular genetic and biochemical profiles. Microbiology 1996, 142:541-549.
9. Calles-Enríquez M., Eriksen B.H., Andersen P.S., Rattray F.P., Johansen A.H., Fernández M., Ladero V., Álvarez M.A. Sequencing and transcriptional analysis of the Streptococcus thermophilus histamine biosynthesis gene cluster: factors that affect differential hdcA expression. Applied Environmental Microbiology 2010, 76:6231-6238.
10. Cantor M.D., van den Tempel T., Hansen T.K., Ardö Y. Blue cheese. Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2004, 175-198. Academic Press. P.F. Fox, T.M. Cogan, T.P. Guinee (Eds.).
11. Cerning J., Gripon J.C., Lamberet G., Lenoir J. Les activités biochimiques des Penicillium utilisés en fromagerie. Lait 1987, 67:3-39.
12. Chang S.C., Lu K.L., Yeh S.F. Secondary metabolites resulting from degradation of PR toxin by Penicillium roqueforti. Applied Environmental Microbiology 1993, 59:981-986.
13. Cheeseman K., Ropars J., Renault P., Dupont J., Gouzy J., Branca A., Abraham A.L., Ceppi M., Conseiller E., Debuchy R., Malagnac F., Goarin A., Silar P., Lacoste S., Sallet E., Bensimon A., Giraud T., Brygoo Y. Multiple recent horizontal transfers of a large genomic region in cheese making fungi. Nature Communications 2014, 5:2876.
14. Contarini G., Toppino P.M. Lipolysis in Gorgonzola cheese during ripening. International Dairy Journal 1995, 5:141-155.
15. Connil N., Le Breton Y., Dousset X., Auffray Y., Rincé A., Prévost H. Identification of the Enterococcus faecalis tyrosine decarboxylase operon involved in tyramine production. Applied Environmental Microbiology 2002, 68:3537-3544.
16. Coton M., Coton E., Lucas P., Lonvaud A. Identification of the gene encoding a putative tyrosine decarboxylase of Carnobacterium divergens 508. Development of molecular tools for the detection of tyramine-producing bacteria. Food Microbiology 2004, 21:125-130.
17. Coton M., Delbès-Paus C., Irlinger F., Desmasures N., Le Fleche A., Stahl V., Montel M.-C, Coton E. Biodiversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses. Food Microbiology 2012, 29:88-98.
18. CNIEL L'économie laitière en chiffres, Edition 2014, CNIEL 2014.
19. de Frutos M., Sanz J., Martinez-Castro I. Characterization of artisanal cheeses by GC and GC/MS analysis of their medium volatility (SDE) fraction. Journal of Agricultural Food Chemistry 1991, 39:524-530.
20. Del-Cid A., Gil-Durán C., Vaca I., Rojas-Aedo J.F., García-Rico R.O., Levicán G., Chávez R. Identification and Functional Analysis of the Mycophenolic Acid Gene Cluster of Penicillium roqueforti. PLoS One 2016, 1(1):e0147047.
21. De Leon-Gonzalez L.P., Wendorff W.L., Ingham B.H., Jaeggi J.J., Houck K.B. Influence of salting procedure on the composition of Muenster-type cheese. Journal of Dairy Science 2000, 83:1396-1401.
22. de la Fuente M.A., Fontecha J., Juarez M. Fatty acid composition of the triglyceride and free fatty acid fractions in different cows-, ewes- and goats-milk cheeses. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 1993, 196:155-158.
23. Devoyod J.J., Bret G., Auclair J.E. La flore microbienne du fromage de Roquefort. I. Son évolution au cours de la fabrication et de l'affinage du fromage. Lait 1968, 48:479-480.
24. Diezhandino I., Fernández D., González L., McSweeney P.L., Fresno J.M. Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese). Food Chemistry 2015, 168:134-141.
25. EFSA Journal 2011, 9(10):2393. pp 93.
26. Engel G., Teuber M. Differentiation of Penicillium roqueforti strains by thin-layer chromatography of metabolites. Milchwissenschaft 1983, 38:513-516.
27. Engel G., Teuber M. Toxic metabolites from fungal cheese starter cultures (Penicillium camemberti and Penicillium roqueforti). Mycotoxins in Dairy Products 1989, 163-192. Elsevier Applied Science, London. H.P. van Egmond (Ed.).
28. Epinette W.W., Parker C.M., Jones E.L., Greist M.C. Mycophenolic acid for psoriasis. A review of pharmacology, long-term efficacy, and safety. Journal American Academy Dermatology 1987, 17:962-971.
29. Fan T.Y., Hwang D.H., Kinsella J.E. Methyl ketone formation during germination of Penicillium roqueforti. Journal of Agricultural Food Chemistry 1976, 24:443-448.
30. Fernández-Bodega M.A., Mauriz E., Gómez A., Martín J.F. Proteolytic activity, mycotoxins and andrastin A in Penicillium roqueforti strains isolated from Cabrales, Valdeón and Bejes-Tresviso local varieties of blue-veined cheeses. Journal of Food Microbiology 2009, 136:18-25.
31. Fernández M., Linares D.M., Álvarez M.A. Sequencing of the tyrosine decarboxylase cluster of Lactococcus lactis IPLA 655 and the development of a PCR method for detecting tyrosine decarboxylating lactic acid bacteria. Journal of Food Protection 2004, 67:2521-2529.
32. Fernández M., Linares D.M., Rodríguez A., Álvarez M.A. Factors affecting tyramine production in Enterococcus durans IPLA655. Applied Microbiology and Biotechnology 2007, 73:1400-1406.
33. Florez A.B., Mayo B. Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE. International Journal of Food Microbiology 2006, 110:165-171.
34. Fontaine K., Passeró E., Vallones L., Hymery N., Coton M., Jany J.L., Mounier J., Coton E. Occurrence of roquefortine C, mycophenolic acid and aflatoxin M1 mycotoxins in blue-veined cheeses. Food Control 2015, 47:634-640.
35. Fox P.F., Law J., McSweeney P.L.H., Wallace J. Biochemistry of cheese ripening. General Aspects 1993, vol 1:389-438. Chapman & Hall, London. second ed. P.F. Fox (Ed.).
36. Fox P.F., McSweeney P.L.H. Cheese: an overview. Chemistry, Physics and Microbiology 2004, 1-18. Academic Press. P.F. Fox, T.M. Cogan, T.P. Guinee (Eds.).
37. Frisvad F., Smedsgaard J., Larsen T., Samson R. Mycotoxins, drugs and other extrolites produced by species in Penicillium subgenus Penicillium. Studies in Mycology 2004, 49:201-242.
38. Frisvad J.C., Filtenborg O. Terverticillate penicillia: chemotaxonomy and mycotoxin production. Mycologia 1989, 81:837-861.
39. Gallois A., Langlois D. New results in the volatile odorous compounds of French cheeses. Lait 1990, 50:89-106.
40. Gillot G., Jany J.-L., Coton M., Le Floch G., Debaets S., Ropars J., López-Villavicencio M., Dupont J., Branca A., Giraud T., Coton E. Insights into Penicillium roqueforti morphological and genetic diversity. PLoS One 2015, 10(6):e0129849.
41. Gobbetti M., Burzigotti R., Smacchi E., Corsetti A., De Angelis M. Microbiology and biochemistry of gorgonzola cheese during ripening. International Dairy Journal 1997, 7:519-529.
42. González de Llano D., Ramos M., Rodríguez A., Montilla A., Juárez M. Microbiological and physicochemical characteristics of Gamonedo blue cheese during ripening. International Dairy Journal 1992, 2:121-135.
43. Grippon J.C., Desmazeaud M.J., le Bars D., Bergere J.L. Role of proteolytic enzymes of Streptococcus lactis, Penicillium roqueforti and Penicillium caseicolum during cheese ripening. Journal of Dairy Science 1977, 60:1532-1538.
44. Grippon J.C. Mould-ripened cheeses. Major Cheese Groups 1993, vol. 2:111-136. Chapman & Hall, London. second ed. P.F. Fox (Ed.).
45. Guinee T.P., Caric M., Kalab M. Pasteurized processed cheese and substitute/imitation cheese products. Cheese: Chemistry, Physics and Microbiology 2004, vol. 2:349-394. Elsevier, London. third ed. P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee (Eds.).
46. Hansen T.K. Microbial Interactions in Blue Veined Cheeses 2001, (Ph.D. thesis), The Royal Veterinary and Agricultural University, Frederiksberg, Denmark.
47. Hansen T.K., Jakobsen M. Taxonomical and technological characteristics of Saccharomyces spp. associated with blue veined cheese. International Journal of Food Microbiology 2001, 69:59-68.
48. Hewedi M.M., Fox P.F. Ripening of Blue cheese: characterization of proteolysis. Milchwissenschaft 1984, 39:198-201.
49. Hidalgo P.I., Ullán R.V., Albillos S.M., Montero O., Fernández-Bodega M.á., García-Estrada C., Fernández-Aguado M., Martín J.F. Molecular characterization of the PR-toxin gene cluster in Penicillium roqueforti and Penicillium chrysogenum: cross talk of secondary metabolite pathways. Fungal Genetics Biology 2014, 62:11-24.
50. Houbraken J., Frisvad J.C., Samson R.A. Sex in Penicillium series Roqueforti. IMA Fungus: The Global Mycological Journal 2010, 12:171-180.
51. Hymery N., Vasseur V., Coton M., Mounier J., Jany J.-L., Barbier G., Coton E. Filamentous fungi and mycotoxins in cheese: a review. Comprehensive Review in Food Science and Food Safety 2014, 13:437-456.
52. Irlinger F., Mounier J. Microbial interactions in cheese: implications for cheese quality and safety. Current Opinion in Biotechnology 2009, 20:142-148.
53. Karlshøj K., Larsen T.O. Differentiation of species from the Penicillium roqueforti group by volatile metabolite profiling. Journal of Agricultural Food Chemistry 2005, 53:708-715.
54. Kavanagh F. Activities of 22 antibacterial substances against nine species of bacteria. Journal Bacteriology 1947, 54:761-766.
55. Kopp-Holtwiesche B., Rehm H.J. Antimicrobial action of roquefortine. Journal of Environmental Pathology, Toxicology and Oncology 1990, 10:41-44.
56. Kosalková K., Domínguez-Santos R., Coton M., Coton E., García-Estrada C., Liras P., Martín J.F. A natural short pathway synthesizes roquefortine C but not meleagrin in three different Penicillium roqueforti strains. Applied Microbiology and Biotechnology 2015, 99:7601-7612.
57. Laich F., Fierro F., Cardoza R.E., Martín J.F. Organization of the gene cluster for biosynthesis of penicillin in Penicillium nalgiovense and antibiotic production in cured dry sausages. Applied Environmental Microbiology 1999, 65:1236-1240.
58. Lamberet G., Menassa A. Purification and properties of an acid lipase from Penicillium roqueforti. Journal of Dairy Research 1983, 50:459-468.
59. Larsen M.D., Jensen K. The effects of environmental conditions on the lipolytic activity of strains of Penicillium roqueforti. International Journal of Food Microbiology 1999, 46:159-166.
60. Le Bars D., Grippon J.C. Role of Penicillium roqueforti proteinases during blue cheese ripening. Journal of Dairy Research 1981, 48:479-487.
61. Linares D.M., Martín M.C., Ladero V., Álvarez M.A., Fernández M. Biogenic amines in dairy products. Critical Reviews in Food Science and Nutrition 2011, 51:691-703.
62. Loizzo M.R., Menichini F., Picci N., Puoci F., Spizzirri G., Restuccia D. Technological aspects and analytical determination of biogenic amines in cheese. A review. Trends in Food Science and Technology 2013, 30:38-55.
63. López-Diaz T.M., Alonso C., Román C., Garcia-López M.L., Moreno B. Lactic acid bacteria isolated from a hand-made blue cheese. Food Microbiology 2000, 17:23-32.
64. Lucas P., Landete J., Coton M., Coton E., Lonvaud-Funel A. The tyrosine decarboxylase operon of Lactobacillus brevis IOEB 9809: characterization and conservation in tyramine producing bacteria. FEMS Microbiology Letters 2003, 229:65-71.
65. Madkor S., Fox P.F., Shalabi S.I., Metwalli N.H. Studies on the ripening of Stilton cheese: lipolysis. Food Chemistry 1987, 25:13-29.
66. Martín M.C., Fernández M., Linares D.M., Álvarez M.A. Sequencing, characterization and transcriptional analysis of the histidine decarboxylase operon of Lactobacillus buchneri. Microbiology 2005, 151:1219-1228.
67. Marth E.H., Yousef A.E. Fungi and dairy products. Foods and Feeds 1991, vol. 3:375-414. Marcel Dekker, New York. D.K. Arora, K.G. Mukerij, E.H. Marth (Eds.).
68. Mase T., Matsumiya Y., Matsuura A. Purification and characterization of Penicillium roqueforti IAM 7268 lipase. Bioscience, Biotechnology and Biochemistry 1995, 59:329-330.
69. Biosynthesis and Molecular Genetics of Fungal Secondary Metabolites 2014, Springer Verlag, New York. J.F. Martín, C. Garcia-Estrada, S. Zeilinger (Eds.).
70. Martín J.F., Liras P., García-Estrada C. Roquefortine and prenylated indole alkaloids. Biosynthesis and Molecular Genetics of Fungal Secondary Metabolites 2014, 111-128. Springer Verlag, New York. J.F. Martín, C. García-Estrada, S. Zeilinger (Eds.).
71. Martín J.F., Liras P. Novel antimicrobial and other bioactive metabolites obtained from silent gene clusters. Antibiotics: Current Innovations and Future Trends 2015, 275-292. Horizon Scientific Press and Caister Academic Press, Norfolk, UK. A.L. Demain, S. Sánchez (Eds.).
72. Matsuda Y., Abe I. Meroterpenoids. Biosynthesis and Molecular Genetics of Fungal Secondary Metabolites 2014, 289-301. Springer Verlag, New York. J.F. Martín, C. García-Estrada, S. Zeilinger (Eds.).
73. Mayer H.K., Fiechter G., Fischer E. A new ultra-pressure liquid chromatography method for the determination of biogenic amines in cheese. Journal of Chromatography A 2010, 1217:3251-3257.
74. Mayo B., Alonso L., Alegría A. Blue cheese. Handbook of Cheese in Health: Production, Nutrition and Medical Sciences 2013, 277-288. Wageningen Academic Sciences. V.R. Preedy, R.R. Watson, V.B. Patel (Eds.).
75. McSweeney P.L. Biochemistry of cheese ripening. International Journal of Dairy Technology 2004, 57:127-144.
76. Meier-Kriesche H.U., Li S., Gruessner R.W., Fung J.J., Bustami R.T., Barr M.L., Leichtman A.B. Immunosuppresion: evolution in practice and trends, 1994-2004. American Journal Transplant 2006, 6:1111-1131.
77. Menassa A., Lamberet G. Contribution à l'étude du système lipolytique de Penicillium roqueforti. Caractères comparés de deux activités exocellulaires. Lait 1982, 62:32-43.
78. Mioso R., Toledo-Marante F.J., Herrera Bravo I. Penicillium roqueforti: a multifunctional cell factory of high value-added molecules. Journal of Applied Microbiology 2014, 118:781-791.
79. Molimard P., Spinnler E. Review: compounds involved in the flavor of surface mold-ripened cheeses: origins and properties. Journal of Dairy Science 1996, 79:169-184.
80. Montel M.-C., Buchin S., Mallet A., Delbes-Paus C., Vuitton D.A., Desmasures N., Berthier F. Traditional cheeses: rich and diverse microbiota with associated benefits. International Journal of Food Microbiology 2014, 177:136-154.
81. Moreau S., Gaudemer A., Lablache-Combier A., Biguet J. Metabolites de Penicillium roqueforti: PR toxine et metabolites associes. Tetrahedron Letters 1976, 11:833-834.
82. Nicoletti R., De Stefano M., De Stefano S., Trincone A., Marziano F. Identification of fungitoxic metabolites produced by some Penicillium isolates antagonistic to Rhizoctonia solani. Mycopathologia 2004, 158:465-474.
83. Nielsen K.F., Dalsgaard P.W., Smedsgaard J., Larsen T.O. Andrastins A-D, Penicillium roqueforti metabolites consistently produced in blue-mold ripened cheese. Journal Agricultural Food Chemistry 2005, 53:2908-2913.
84. Nielsen K.F., Sumarah M.W., Frisvad J.C., Miller J.D. Production of metabolites from Penicillium roqueforti complex. Journal Agricultural Food Chemistry 2006, 54:3756-3763.
85. Niki T., Yoshioka Y., Ahiko K. Proteolytic and lipolytic activities of Penicillium roqueforti isolated from blue cheese. Proceedings from the XVII International Dairy Congress, Munich 1966, vol. D: 2:531-537.
86. Novella-Rodríguez S., Veciana-Nogués M.T., Izquerdo-Pulido M., Vidal-Carou M.C. Distribution of biogenic amines and polyamines in cheese. Journal of Food Science 2003, 68:750-755.
87. Nuñez M. Microflora of Cabrales cheese: changes during maturation. Journal of Dairy Research 1978, 45:501-508.
88. Ohmomo S., Sato T., Utagawa T., Abe M. Production of alkaloids and related substances by fungi. Isolation of festuclavine and three new indole alkaloids, roquefortine A, B, and C from cultures of Penicillium roqueforti. Nippon Nogei Kagaku Kaishi 1975, 49:615-623.
89. Omura S., Inokoshi J., Uchida R., Shiomi K., Masuma R., Kawakubo T., Tanaka H., Iwai Y., Kosemura S., Yamamura S. Andrastins A-C, new protein farnesyltransferase inhibitors produced by Penicillium sp. FO-3929. I. Producing strain, fermentation, isolation, and biological activities. Journal of Antibiotics (Tokyo) 1996, 49:414-417.
90. Ordoñez J.A., Masso J.A., Marmol M.P., Ramos M. Contribution à l'étude du fromage "Roncal". Lait 1980, 60:283-294.
91. O'Sullivan D.J., Giblin L., McSweeney P.L.H., Sheehan J.J., Cotter P.D. Nucleic acid-based approaches to investigate microbial-related cheese quality defects. Frontiers in Microbiology 2013, 4:1.
92. Overy D.P., Nielsen K.F., Smedsgaard J. Roquefortine/oxaline biosynthesis pathways metabolites in Penicillium ser. Corymbifera: in planta production and implications for competitive fitness. Journal Chemistry Ecology 2005, 31:2373-2390.
93. Price E.J., Linforth R.S., Dodd C.E., Philips C.A., Hewson L., Hort J., Gkatzionis K. Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models. Food Chemistry 2014, 145:464-472.
94. Prieto B., Franco I., Fresno J.M., Bernardo A., Carballo J. Picon Bejes-Tresviso blue cheese: an overall biochemical survey throughout the ripening process. International Dairy Journal 2000, 10:159-167.
95. Ramírez C. Manual and Atlas of the Penicillia 1982, Elsevier, Amsterdam.
96. Raper K.B., Thom C. Manual of the Penicillia 1949, Williams and Wilkins, Baltimore.
97. Rattray F., Eppert I. Secondary cultures. Encyclopedia or Dairy Science 2011, 567-573. Academic Press, San Diego. second ed. J. Fuquay, P.F. Fow, P. McSweeney (Eds.).
98. Romano A., Tri P.H., Lonvaud-Funel A., Lolkema J.S., Lucas P.M. Evidence of two functionally distinct ornithine decarboxylation systems in lactic acid bacteria. Applied Environmental Microbiology 2012, 78:1953-1961.
99. Ropars J., Lopez-Villavicencio M., Dupont J., Snirc A., Gillot G., Coton M., Jany J.-L., Coton E., Giraud T. Induction of sexual reproduction and genetic diversity in the cheese fungus Penicillium roqueforti. Evolutionary Applications 2014, 7(4):433-441.
100. Rothe M., Engst W., Erhardt V. Studies on characterization of Blue cheese flavor. Die Nahrung 1982, 26:591-602.
101. Rothe M., Kornelson C., Schröder R. Key components of food flavor: a sensory study on Blue cheese flavor. Trends in Flavour Research 1994, 221-232. Elsevier Applied Science, London. H. Maarse, D.G. van der Heij (Eds.).
102. Rousseau M. Study of the surface flora of traditional Camembert cheese by scanning electron microscopy. Milchwissenschaft 1984, 39:129-134.
103. Sablé S., Cottenceau G. Current knowledge of soft cheeses flavor and related compounds. Journal of Agricultural Food Chemistry 1999, 47:4825-4836.
104. Samson R.A., Hoekstra E.S., Frisvad J.C., Filtenbborg O. Identification of the food-borne fungi. Introduction to Food-borne Fungi 1995, 158. Centraalbureau voor Schimmelcultures, Baarn, The Netherlands. fourth ed. R.A. Samson, E.S. Hoekstra, J.C. Frisvad, O. Filtenbborg (Eds.).
105. Scott P.M., Merrien M.A., Polonsky J. Roquefortine and isofumigaclavine A, metabolites from Penicillium roqueforti. Experientia 1976, 32:140-142.
106. Sousa M.J., Ardö Y., McSweeney P.L.H. Advances in the study of proteolysis in cheese during ripening. International Dairy Journal 2001, 11:327-345.
107. Starec M., Fiserová A., Rosina J., Malek J., Krsiak M. Effect of agroclavine on NK activity in vivo under normal and stress conditions in rats. Physiological Research 2001, 50:513-519.
108. Stepaniak L., Kornacki K., Grabska J., Rymaszewski J., Cichosz G. Lipolytic and proteolytic activity of Penicillium roqueforti, Penicillium candidum and Penicillium camemberti strains. ACTA Scientiarum Polonorum Technologia Alimentaria 1980, 6:155-164.
109. Taniwaki M.H., Hocking A.D., Pitt J.I., Fleet G.H. Growth of fungi and mycotoxin production on cheese under modified atmospheres. International Journal of Food Microbiology 2001, 68:125-133.
110. Thom C. Fungi in cheese ripening: Camembert and Roquefort. U.S.D.A. Bureau of Animal Industry Bulletin 1906, 82:1-39.
111. Thom C., Currie J. The dominance of Roquefort mold in cheese. Journal of Biological Chemistry 1913, 15:249-258.
112. Tressler R.J., Garvin L.J., Slate D.L. Anti-tumor activity of mycophenolate mofetil against human and mouse tumors in vivo. International Journal of Cancer 1994, 57:568/573.
113. Trip H., Mulder N.L., Rattray F.P., Lolkema J.S. HdcB, a novel enzyme catalyzing maturation of pyruvoyl-dependent histidine decarboxylase. Molecular Microbiology 2011, 79:861-871.
114. Uchida R., Shiomi K., Inokoshi J., Sunazuka T., Tanaka H., Iwai Y., Takayanagi H., Omura S. Andrastins A-C, new protein farnesyltransferasre inhibitords produced by Penicillium sp. FO-3929. II. Structure elucidation and biosynthesis. Journal of Antibiotics 1996, 49:418-424.
115. Uchida R., Shiomi K., Inokoshi J., Tanaka H., Iwai Y., Omura S. Andrastin D, novel protein farnesyltransferase inhibitor produced by Penicillium sp. FO-3929. Journal Antibiotics (Tokyo) 1996, 49:1278-1280.
116. Van den Tempel T., Nielsen M.S. Effects of atmospheric conditions, NaCl and pH on growth and interactions between molds and yeasts related to blue cheese production. International Journal of Food Microbiology 2000, 57:193-199.
117. Van den Tempel T., Gundersen J.K., Nielsen M.S. The microdistribution of oxygen in Danablu cheese measured by a microsensor during ripening. International Journal of Food Microbiology 2002, 75:157-161.
118. Vilella D., Sánchez M., Platas G., Salazar O., Genilloud O., Royo I., Cascales C., Martín I., Díez T., Silverman K.C., Lingham R.B., Singh S.B., Jayasuriya H., Peláez F. Inhibitors of farnesylation of Ras from a microbial natural products screening program. Journal Industrial Microbiology Biotechnology 2000, 25:315-327.
119. Vivier D., Rivemale M., Reverbel J.P., Ratomahenina R., Galzy P. Some observations on the physiology of Penicillium roqueforti Thom and Penicillium cyclopium Westling. Lait 1992, 72:277-283.
120. Wolken W.A., Lucas P.M., Lonvaud-Funel A., Lolkema J.S. The mechanism of the tyrosine transporter TyrP supports a proton motive tyrosine decarboxylation pathway in Lactobacillus brevis. Journal of Bacteriology 2006, 188:2198-2206.
121. Woo A.H., Kollodge S., Lindsay R.C. Quantification of major free fatty acids in several cheese varieties. Journal of Dairy Science 1984, 67:874-878.
122. Zarmpoutis I.V., McSweeney P.L.H., Beechinor J., Fox P.F. Proteolysis in the Irish farmhouse blue cheese. Irish Journal of Agricultural Food Research 1996, 35:25-36.
123. Zarmpoutis I.V., McSweeney P.L.H., Fox P.F. Proteolysis in blue-veined cheeses: an intervarietal study. Irish Journal of Agricultural Food Research 1997, 36:219-299.