Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese

BACKGROUND: Camembert-type cheese ripening is driven mainly by fungal microflora including Geotrichum candidum and Penicillium camemberti. These species are major contributors to the texture and flavour of typical bloomy rind cheeses. Biochemical studies showed that G. candidum reduces bitterness, e...

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Библиографические подробности
Главные авторы: Lessard, Marie-Hélène, Viel, Catherine, Boyle, Brian, St-Gelais, Daniel, Labrie, Steve
Формат: Artigo
Язык:Inglês
Опубликовано: BioMed Central 2014
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Research Article
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC3986886/
https://ncbi.nlm.nih.gov/pubmed/24670012
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1471-2164-15-235
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