Stilton cheese

The biosynthesis of roquefortine was investigated by feeding labeled mevalonic acid lactone, tryptophan, and histidine to Penicillium roqueforti these compounds were incorporated (190,191). A biogenetic pathway for roquefortine obtained from Stilton cheese has been suggested (191). 

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. 

Ercolini, D., Hill, P. J., and Dodd, C. E. R. (2003). Bacterial community structure and location in stilton cheese. Appl. Environ. Microbiol. 69(6), 3540-3548. 

Huorescently labeled ohgonucleotide probes were developed to detect Lact. lactis. Lb. plantarum, and Leuconostoc mesenteroides in Stilton cheese by Ercolini et al. (2003). A combination of these probes allowed the assessment of the spatial distribution of the different microbial species in the dairy matrix, with impUcations of significance in understanding the ecology of Stilton matrix. 

Gkatzionis K, Einforth RST, Dodd CER. Volatile profile of Stilton cheeses difference between zones within a cheese and dairies. Food Chem. 2009 113 506-12. 

Mugampoza, D. (2013) Characterization of the non-starter bacterial flora of Stilton cheese. PhD thesis. University of Notttingham. 

Cheese, natural or aged Nil to 130 mg (Cheddar, Gruyere, and Stilton especially high)... 

Acid proteases probably also play a role in the breakdown of cheese proteins by species of Fenicillia used to produce blue cheeses (Roquefort, Stilton, Danish Blue) and soft cheeses (Camembert, Brie, etc.). The curds are inoculated with spore preparations of the appropriate mold. The growing mold then converts the curd into the desired cheese through the action of different enzymes. 

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... 

Some moulds are beneficial and economically important. These include the cultivated varieties used in cheese making which provide the distinctive aroma, taste and veining which makes these cheeses so attractive and delicious (e.g. Roquefort, Blue Vinney, Stilton). PeniciUium is an example of another well-known mould made famous by Sir Alexander Fleming when he discovered the potential of penicilltn, produced by the mould, as an antibacterial medicine. 

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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