Polyphasic identification of Penicillium spp. isolated from Spanish semi-hard ripened cheeses
نویسندگان
چکیده
منابع مشابه
First Identification of Two Potent Thiol Compounds in Ripened Cheeses
Different methods of sample preparation followed by extractions with phydroxymercuribenzoate (pHMB) were used to investigate the occurrence of thiol compounds in ripened cheeses. The analysis of cheese extracts by GC coupled with PFPD, MS and olfactometry detections enabled the identification of ethyl 2mercaptopropionate (ET2MP) and ethyl 3-mercaptopropionate (ET3MP) in Munster and Camembert ch...
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The aim of this research was to use a polyphasic approach to differentiate Penicillium verrucosum from Penicillium nordicum, to compare different techniques, and to select the most suitable for industrial use. In particular, (1) a cultural technique with two substrates selective for these species; (2) a molecular diagnostic test recently set up and a RAPD procedure derived from this assay; (3) ...
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ژورنال
عنوان ژورنال: Food Microbiology
سال: 2019
ISSN: 0740-0020
DOI: 10.1016/j.fm.2019.103253