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Penicillium roquefortii

Hydrosol IP 230 (isoparaffin) 1 OS -water (87/13) Immobilized spores of Penicillium roquefortii Methyl ketone from Cg-fatty acid — 5.29 20... [Pg.561]

Suspended spores of Penicillium roquefortii — Methyl ketone from octanoic acid Isoparaffin-water (87/13) Rapid swelling 20... [Pg.565]

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. [Pg.129]

CAL-B Candida antarctica, type B ProqL Penicillium roquefortii... [Pg.1462]

Lipase Origin Penicillium roquefortii Amano Lipase R... [Pg.1491]

Suspended spores of Penicillium roquefortii Methyl ketone from octanoic acid... [Pg.564]

Volatiles may be produced during most phases of microbial growth. 2-Heptanone and methyl ketones have been shown to be produced by spores of Penicillium roquefortii (Dartey and Kinsella, 1973 Creuly et al., 1990). [Pg.265]

Creuly C. Larroache C. and Gros J.-B. (1990) A fed-batch technique for 2-heptanone production by spores of Penicillium roquefortii. Appl. Microbiol. Biotechnol., 34, 20-25. [Pg.270]

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. [Pg.301]

Blue mold cheese (e.g., Danish Blue, Roquefort) Same as for cheeses with small holes with the addition of Penicillium roquefortii... [Pg.228]

For the food industry, SSF has its credibihty as one of the oldest known processes. SSF has been associated with production of traditional fermented foods such as koji, Indonesian tempeh, and Indian ragi. The oldest known fermentation of rice hy Aspergillus oryzae was used to initiate the koji process the mold Penicillium roquefortii has been used for cheese production for 4000 years, and soja sauce has been produced in Asia and bread in Egypt since 3000 years ago [3,10], and all these mark the importance ofthe process. SSF got totally neglected... [Pg.187]

See other pages where Penicillium roquefortii is mentioned: [Pg.554]    [Pg.114]    [Pg.525]    [Pg.284]    [Pg.387]    [Pg.541]    [Pg.97]    [Pg.122]    [Pg.269]    [Pg.235]    [Pg.235]    [Pg.58]    [Pg.156]    [Pg.129]    [Pg.398]    [Pg.403]    [Pg.398]    [Pg.264]    [Pg.201]    [Pg.166]    [Pg.633]    [Pg.3]   
See also in sourсe #XX -- [ Pg.49 ]

See also in sourсe #XX -- [ Pg.129 ]

See also in sourсe #XX -- [ Pg.166 ]



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