Penicillium roqueforte

PLA Fusarium moniliforme Penicillium roquefort, Amycolatopsis sp. Bacillus brevis, Rhizopus delemer Torres et al. (1996), Pranamuda et al. (1997), Pranamuda and Tokiwa (1999), Tomita et al. (1999), Fukuzaki et al. (1989) Packaging and paper coatings other possible markets include sustained release systems for pesticides and fertilizers, mulch films, and compost bags Plastics recycUng-Economic and Ecological Options (2006)... 

Lactic acid-producing bacteria associated with fermented dairy products have been found to produce antibiotic-like compounds caUed bacteriocins. Concentrations of these natural antibiotics can be added to refrigerated foods in the form of an extract of the fermentation process to help prevent microbial spoilage. Other natural antibiotics are produced by Penicillium wqueforti the mold associated with Roquefort and blue cheese, and by Propionibacterium sp., which produce propionic acid and are associated with Swiss-type cheeses (3). 

A very well known dairy product is Roquefort cheese, its flavour is generated by mould action. This so called Blue cheese flavour is attributed to methyl ketones and is formed by the degradation of fatty acids by Penicillium roquefortii. The production of these bioflavours has also been investigated by our group [12,13] and will not be further discussed here. 

A number of species of Penicillium are useful in the arts. Penicillium roqueforti is the principal ripening agent of Roquefort, Gorgonzola and Stilton cheeses. It possesses blue-green globular conidia 4 to S/u in diameter. 

Penicillium roqueforti Yeasts Cheese flavouring (Roquefort blue cheese)... 

Novel imidazolidinone tetrahydropyrroloindole. During the attempted total synthesis of roquefortine C, a fungal metabolite of Penicillium roqueforti, an essential fungus in the production of Roquefort cheese, the copper catalyzed amidation of the vinyl bromide 34 in Scheme 1 was envisioned to lead to the requisite diketopiperazine ring contained in 35. " Preliminary spectroscopic data, however, suggested that the amidation had not gone as anticipated and that an unknown cyclization product had instead formed. 

The fungus Penicillium roqueforti is used in the production of blue-veined Roquefort, Stilton and Gorgonzola cheeses. It contributes to the flavour of these cheeses by degrading medium-chain fatty acids to methyl ketones with one less carbon atom. The fungus is also a microbial spoilage contaminant of dairy products and it is found on some mouldy grains. There are several sub-species of... 

From the production of steroids to the making of roquefort cheese (by Penicillium roquefortii), this genus is respiendent with species of proven vaiue to man. Few. if any, are pathogenic. 

Blue mold cheese (e.g., Danish Blue, Roquefort) Same as for cheeses with small holes with the addition of Penicillium roquefortii... 

Roquefort Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. diacetylactis Leuconostoc cremoris Penicillium roqueforti... 

Molds, particularly Penicillium roqueforti, utilize P-ketoacyl-CoA deacylase (thiohydrolase) and P-ketoacid decarboxylase to provide the compounds typical for the aroma of semi-soft cheeses e. g., the blue-veined cheese (Roquefort, Stilton, Gorgonzola, cf. Table 10.32). 

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