Some technological properties of Penicillium roqueforti strains isolated from a home-made blue cheese

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Bibliographic Details
Published inLetters in applied microbiology Vol. 23; no. 1; pp. 5 - 8
Main Authors Lopez-Diaz, T.M, Santos, J, Otero, A, Garcia, M.L, Moreno, B
Format Journal Article
LanguageEnglish
Published 01.07.1996
Subjects
blue cheese
cheese starters
comparisons
enzyme activity
growth
growth rate
in vitro
isolation
lipolysis
Penicillium roquefortii
proteinases
proteolysis
salinity
sodium chloride
strains
temperature
triacylglycerol lipase
valdeon cheese
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ISSN:0266-8254
1472-765X
DOI:10.1111/j.1472-765X.1996.tb00017.x