Browsing by Author "314b298b-ba37-48b4-a9f0-d641919a7b8e"
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García Rico, Ramón O.; Gil Durán, Carlos; Rojas Aedo, Juan F.; Vaca Cerezo, Inmaculada; Figueroa, Luis; Levican, Gloria; Chavez, Renato (Elsevier, 2017)The fungus Penicillium camemberti is widely used in the ripening of various bloomy-rind cheeses. Several properties of P. camemberti are important in cheese ripening, including conidiation, growth and enzyme production, ...
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Rojas Aedo, Juan F.; Gil Durán, Carlos; Goity, Alejandra; Vaca Cerezo, Inmaculada; Levican, Gloria; Larrondo, Luis; Chavez, Renato (Elsevier, 2018)Penicillium roqueforti is used in the production of several kinds of ripened blue-veined cheeses. In addition, this fungus produces interesting secondary metabolites such as roquefortine C, andrastin A and mycophenolic ...