Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms

Filamentous fungi are an important source of natural products. The mold Penicillium roqueforti, which is well-known for being responsible for the characteristic texture, blue-green spots, and aroma of the so-called blue-veined cheeses (French Bleu, Roquefort, Gorgonzola, Stilton, Cabrales, and Valde...

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Detalles Bibliográficos
Autores principales: Chávez, Renato, Vaca, Inmaculada, García-Estrada, Carlos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10144355/
https://www.ncbi.nlm.nih.gov/pubmed/37108913
http://dx.doi.org/10.3390/jof9040459

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10144355/
https://www.ncbi.nlm.nih.gov/pubmed/37108913
http://dx.doi.org/10.3390/jof9040459

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