Different cultures of white mold effecting depositing of volatile aromatic compounds in mild cheeses

Keywords:

culture of Penicillium candidum, Geotrichum candidum, volatile aromatic compounds, soft cheese

Abstract

A method for identifying cultures of Penicillium candidum and Geotrichum candidum by polymerase chain reaction have been designed, the influence of these cultures on the content of aromatic compounds in soft cheeses have been investigated, a number of characteristic volatile compounds was identified and defined by capillary gas chromatography.

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References

Le Dréan G. Quantification of Penicillium camemberti and Penicillium roqueforti mycelium by real-time PCR to assess their growth dynamics during ripening cheese / G.Le Dréan, J.Le.J. Mounier, V.D. Vasseur, D. Arzur, O. Habrylo, G. Barbier // Int. J. Food Microbiol. – 2010. – Vol. 31. – № 1-2. – P. 100-107.

Larpin S. Geotrichumcandidum dominates inyeast population dynamics in Livarot, a French redsmear cheese / S. Larpin, C.Mondoloni, S. Goerges, J.-P. Vernoux, M. Gueguen, N. Desmasures // FEMS Yeast Res. – 2006. – Vol. 6. – № 8. – P. 1243-1253.

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Published

2013-02-04

How to Cite

Different cultures of white mold effecting depositing of volatile aromatic compounds in mild cheeses. (2013). FOOD RESOURCES, 1(1), 98–104. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/404

Issue

Vol. 1 No. 1 (2013): Food Resources

Section

Технічні науки

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