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Penicillium camemberti

Penicillium camemberti is the principal agent in the ripening of Camembert cheese. It possesses ellipsoidal bluish-green conidia 4.5 to 5.5 1 in diameter. [Pg.259]

Fig. 133.—Penicillium Camemberti. a, Conidiophore with common type.of branching with conidiospores ( ), a common less-branched form c, d, /, diagrams of large fructifications g,, j, germinating conidiospores. From Bull, 82, Bureau of Animal Industry, also After Thom.)... Fig. 133.—Penicillium Camemberti. a, Conidiophore with common type.of branching with conidiospores ( ), a common less-branched form c, d, /, diagrams of large fructifications g,, j, germinating conidiospores. From Bull, 82, Bureau of Animal Industry, also After Thom.)...
Jollivet N. Belin J. M. and Vayssier Y. (1993) Comparison of volatile flavor compounds produced by ten strains of Penicillium camemberti. Thom. J. Dairy. Sci., 76, 1837-1844. [Pg.271]

Okumura J. and Kinsella J.E. (1985) Methyl ketone formation by Penicillium camemberti in model systems. J. Dairy. Sci., 68, 11-16. [Pg.272]

Gibel, W., Wagner, K., and Wildner, G. P. (1971). Experimental investigations on the cancero-genicity of Penicillium camemberti var. candidum. Arch. Geschwulstforsch. 38,1-6. [Pg.305]

Le Bars, J. (1979) Cyclopiazonic acid production by Penicillium camemberti thorn and natural occurence of this mycotoxin in cheese. Appl. Environ. Microbiol., 38, 1052-1055. [Pg.497]

Camembert, Brie Lactococcus lactis Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. diacetylactis Penicillium camemberti P. caseicolum Brevibacterium linens Micrococcus spp. Yeasts... [Pg.530]


See other pages where Penicillium camemberti is mentioned: [Pg.440]    [Pg.316]    [Pg.325]    [Pg.64]    [Pg.704]    [Pg.387]    [Pg.4]    [Pg.18]    [Pg.131]    [Pg.397]    [Pg.406]    [Pg.267]    [Pg.193]    [Pg.68]    [Pg.165]    [Pg.370]    [Pg.165]    [Pg.529]    [Pg.531]    [Pg.434]   
See also in sourсe #XX -- [ Pg.397 ]

See also in sourсe #XX -- [ Pg.398 ]

See also in sourсe #XX -- [ Pg.239 , Pg.260 ]

See also in sourсe #XX -- [ Pg.397 ]

See also in sourсe #XX -- [ Pg.164 ]

See also in sourсe #XX -- [ Pg.164 ]




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