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Article

Genetic diversity and population structure of Penicillium roqueforti isolates from Turkish blue cheeses.

International journal of food microbiology - 16 Aug 2024

Kirtil Hatice Ebrar, Orakci Aysenur, Arici Muhammet, Metin Banu

Abstract excerpt

Blue cheeses, including renowned mold-ripened varieties such as Roquefort (France), Gorgonzola (Italy), Stilton (UK), Danablue (Denmark), and Cabrales (Spain), owe their distinct blue-green color and unique flavor to the fungal species Penicillium roqueforti. In Turkey, traditional cheeses similar to blue cheeses, namely mold-ripened Tulum and Civil, employ production techniques distinct from their European...

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PMID: 38924974
DOI: 10.1016/j.ijfoodmicro.2024.110801

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 4 Sept 2026.

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