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Article

Functional diversity within the Penicillium roqueforti species.

International journal of food microbiology - 16 Jan 2017

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

Abstract excerpt

Penicillium roqueforti is used as a ripening culture for blue cheeses and largely contributes to their organoleptic quality and typical characteristics. Different types of blue cheeses are manufactured and consumed worldwide and have distinct aspects, textures, flavors and colors. These features are well accepted to be due to the different manufacturing methods but also to the specific P. roqueforti strains used....

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PMID: 27771579
DOI: 10.1016/j.ijfoodmicro.2016.10.001

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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