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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Detalles Bibliográficos
Autores principales: Lessard, Marie-Hélène, Viel, Catherine, Boyle, Brian, St-Gelais, Daniel, Labrie, Steve
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3986886/
https://www.ncbi.nlm.nih.gov/pubmed/24670012
http://dx.doi.org/10.1186/1471-2164-15-235

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3986886/
https://www.ncbi.nlm.nih.gov/pubmed/24670012
http://dx.doi.org/10.1186/1471-2164-15-235

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