Blue cheese-making has shaped the population genetic structure of the mould Penicillium roqueforti

PLoS ONE

Volumn 12, Issue 3, 2017, Pages

  Ropars, Jeanne ^a,b,c   López Villavicencio, Manuela ^a   Snirc, Alodie ^b   Lacoste, Sandrine ^a   Giraud, Tatiana ^b  

^a MUSÉUM NATIONAL D'HISTOIRE NATURELLE   (France)

^b UNIVERSITÉ PARIS SUD   (France)

^c INRA   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CHEESE; DOMESTICATION; MOULD; NONHUMAN; PENICILLIUM ROQUEFORTI; POPULATION GENETIC STRUCTURE; WALLABY; DAIRYING; GENETICS; MICROBIOLOGY; PENICILLIUM;

CHEESE; DAIRYING; PENICILLIUM;

EID: 85014266762     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0171387     Document Type: Article

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