title: Remarks on the appearance of "violine" on Cantal cheese (a note).
abstract: A mould, Scopulariopsis brevicaulis was isolated from a Cantal cheese. This mould was responsible for the "violine" phenomenon. It's optimum pH growth was about 7 and the mould was able to grow suitably at 10 degrees C, the temperature of cellar for cheese ripening. It was inhibited by high sodium chloride contents or low water activities.
authors.affiliation: Institute of Industrial Microbiology and Genetics, Montpellier, France.
authors.forename: C
authors.initials: C
authors.lastname: Chabalier
authors.forename: R
authors.initials: R
authors.lastname: Ratomahenina
authors.forename: P
authors.initials: P
authors.lastname: Galzy
authors.forename: B
authors.initials: B
authors.lastname: Dieu
mesh_terms: D002611:Cheese / Q000382:microbiology*; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D003904:Mitosporic Fungi / Q000254:growth & development* / Q000378:metabolism; D012965:Sodium Chloride / Q000378:metabolism; D013696:Temperature
chemical_list: D012965:Sodium Chloride