Étude sur l'attaque des acides aminés par des pénicillium employés dans la fabrication de fromages persillés

Salvadori, P.; Bianchi, Bruna; Cavalli, Vincenzina

doi:10.1051/lait:1964433-4345

Cited by 2 publications

(1 citation statement)

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“…5 , 1 7~1 8 Stepaniak et a1.I8 grouped mold strains into four categories possessing relative activities of 100: 63 : 44 : 14 in order of decreasing lipase activity. The proportions of the various volatile fatty acids released from milk fat emulsions varied with different strains of P. roquejorti, e.g., 100:50:27:37 and 100: 120:49:50 for butyric, caproic, caprylic, and capric acids released by strains with high and low lipase activity, respectively.…”

Section: Lipid Metabolismmentioning

confidence: 99%

Biosynthesis of flavors by Penicillium roqueforti

Kinsella

Hwang

1976

Biotech & Bioengineering

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SummaryThe development of the unique flavor of blue type cheese depends on the concerted action of numerous enzymes of Penicillium roqueforti involved in protein and lipid metabolism. Protease(s) by degrading casein modify the texture and background flavor of the ripening cheese. Lipase by hydrolyzing milk triglycerides provides flavorful fatty acids and precursors of methyl ketones. The enzyme complex involved in the partial oxidation of free fatty acids and the properties of 8-ketoacyl decarboxylase which generates the major flavor components of blue cheese are discussed. Fermentation of P . roqueforti for the rapid production of methyl ketones is briefly reviewed.

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Section: Lipid Metabolismmentioning

confidence: 99%

Biosynthesis of flavors by Penicillium roqueforti

Kinsella

Hwang

1976

Biotech & Bioengineering

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Enzymes of penicillium roqueforti involved in the biosynthesis of cheese flavor

Kinsella

Hwang

Dwivedi³

1976

C R C Critical Reviews in Food Science and Nutrition

171

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The ripening of blue and Roquefort cheeses is accomplished by the concerted and controlled actions of enzymes of the mold Penicillium roqueforti. The properties and effects of the enzymes involved in flavor development (i.e., proteases, lipase and beta-ketoacid decarboxylase) are reviewed. The metabolic activities of both spores and mycelia of P. roqueforti in relation to fatty acid metabolism and flavor generation are discussed. The chemical composition of blue cheese flavor and the simulation of this flavor by fermentation and formulation are briefly surveyed. Some nutritional aspects of blue cheese are cited.

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Étude sur l'attaque des acides aminés par des pénicillium employés dans la fabrication de fromages persillés

Cited by 2 publications

References 0 publications

Biosynthesis of flavors by Penicillium roqueforti

Biosynthesis of flavors by Penicillium roqueforti

Enzymes of penicillium roqueforti involved in the biosynthesis of cheese flavor

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