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Conservation of Penicillium strains used in the production of cheeses on an industrial scale.

Conservacion de cepas de Penicillium de utilidad en la produccion industrial de quesos.

Author(s) : GODÍNDEZ S., CALDERÓN M.

Type of article: Article

Summary

The effect of freeze-drying on the characteristics of three strains of Penicillium camemberti and four strains of Penicillium roqueforti used in the fungal ripening of cheese was evaluated. It was confirmed that over a 12-month storage period, the viability of both species remained satisfactory. The other characteristics, growth in solid media (Penicillium camemberti), proteolytic and lipolytic capacity, show a tendency to decrease with the increase in the duration of the storage period.

Details

  • Original title: Conservacion de cepas de Penicillium de utilidad en la produccion industrial de quesos.
  • Record ID : 2002-0279
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 37 - n. 313
  • Publication date: 2000/06
  • Document available for consultation in the library of the IIR headquarters only.

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