Yeasts and Molds: Penicillium camemberti

Encyclopedia of Dairy Sciences: Second Edition

Volumn , Issue , 2011, Pages 776-779

  Abbas, A ^a   Dobson, A D W ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Biocontrol agent; Brie cheese; Camembert cheese; Cyclopiazonic acid; E nose; Penicillium camemberti

Indexed keywords

EID: 85042843252     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374407-4.00364-2     Document Type: Chapter

References (4)

1. Brunaa J.M., Hierroa E.M., de la Hoza L., Mottramb D.S., Fernandeza M., Ordonez J.A. Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages. International Journal of Food Microbiology 2003, 85:111-125.
2. Karlshøj K., Nielsen P.V., Larsen T.O. Differentiation of closely related fungi by electronic nose analysis. Journal of Food Science 2007, 72:187-192.
3. Le Bars J. Cyclopiazonic acid production by Penicillium camemberti Thom and natural occurrence of this mycotoxin in cheese. Applied and Environmental Microbiology 1979, 38:1052-1055.
4. Nielsen M.S., Frisvad J.C., Nielsen P.V. Protection by fungal starters against growth and secondary metabolite production of fungal spoilers of cheese. International Journal of Food Microbiology 1998, 42:91-99.