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Strong effect of <i>Penicillium roqueforti</i> populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

2020-03-06

Abstract excerpt

Studies of food microorganism domestication can provide important insight into adaptation mechanisms and lead to commercial applications. Penicillium roqueforti is a fungus with four genetically differentiated populations, two of which were independently domesticated for blue cheese-making, with the other two populations thriving in other environments. Most blue cheeses are made with strains from a single P. roq...

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Literature Corpus work
df158b50-c83f-508a-836f-2333abf449d5
DOI
10.1101/2020.03.02.974352
Open publication

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