Mycoflora of a traditional Spanish blue cheese

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Mycoflora of a traditional Spanish blue cheese

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dc.contributor Facultad de Veterinaria es_ES López Diaz, Teresa María Santo, Jesús A. Prieto, Miguel García López, María Luisa Otero, Andrés
dc.contributor.other Tecnologia de los Alimentos es_ES 1995-05-17 2018-02-03T18:01:12Z 2018-02-03T18:01:12Z 2018-02-03
dc.identifier.citation Netherlands milk and dairy journal, 1995, n. 49 es_ES
dc.description P. 191-199 es_ES
dc.description.abstract The mycoflora of a Spanish blue cheese in a natural way (Valdeón) was investigate. Moulds and yeasts isolated in cheeses al different stages of manufacture and at the stage of consumption were identified to species level and the proteolytic and lipolytic activities of the major strains estimated. Penicillium was the main genus identified, with P. roqueforti, P. verrucosum, P. chysogenum, the morphologically closely related species P.aurantiogriseum/P.solitum/P.commune, and P. expansum being the major species. Other genera found were Cladosporium, Mucor and to a lesser extent Paecilomyces, Acremonium, Alternaria and Geotrichum. The major species of yeasts found were Debaryomyces hansenii, Kluyveromyces lactis and Yarrowia lipolytica. On the surface of the finished cheese P. aurantiogriseum/P. solium/P.comune and D. hansenii were dominant. The most lipolytic species were P. roqueforti, P. verrucosum and Y. lipolytica, P. chysogenum was the most proteolytic. None of the P. roqueforti strains showed proteolytic activity. es_ES
dc.language eng es_ES
dc.publisher Centre for Agricultural Publishing and Documentation es_ES
dc.subject Tecnología de los alimentos es_ES
dc.subject Veterinaria es_ES
dc.subject.other Blue cheese es_ES
dc.subject.other Spain es_ES
dc.subject.other Mycoflora es_ES
dc.subject.other Valdeón cheese es_ES
dc.title Mycoflora of a traditional Spanish blue cheese es_ES
dc.type info:eu-repo/semantics/article es_ES
dc.description.peerreviewed SI es_ES

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