[Aroma-forming substance from a culture of the mold fungus Penicillium roqueforti during growth on milk curds].
Production of aroma-forming substances by Penicillium roqueforti strains no. 31 and no. 541-A grown on curd was studied. The data showed that the strain no. 541-A is the most promising producer of cheese flavor. The flavor acquired a soily scent after a long-term (4-5 days) cultivation, which may hamper the use of these cultures (particularly, no. 31) in the food industry.
Gerasimov
A V
AV
All-Russia Institute of Food Flavors, Acids, and Colors, St. Petersburg, 191104 Russia.
Dolmatov
V A
VA
Osledkin
Iu S
IuS
Kochetkov
V V
VV
D000818:Animals; D008892:Milk / Q000382:microbiology*; D010407:Penicillium / Q000737:chemistry* / Q000254:growth & development
Aromatobrazuiushchie veshchestva kul'tury plesnevogo griba Penicillium roqueforti pri roste na molochnom sgustke.