title: [Aroma-forming substance from a culture of the mold fungus Penicillium roqueforti during growth on milk curds].
abstract: 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.
authors.affiliation: All-Russia Institute of Food Flavors, Acids, and Colors, St. Petersburg, 191104 Russia.
authors.forename: A V
authors.initials: AV
authors.lastname: Gerasimov
authors.forename: V A
authors.initials: VA
authors.lastname: Dolmatov
authors.forename: Iu S
authors.initials: IuS
authors.lastname: Osledkin
authors.forename: V V
authors.initials: VV
authors.lastname: Kochetkov
mesh_terms: D000818:Animals; D008892:Milk / Q000382:microbiology*; D010407:Penicillium / Q000737:chemistry* / Q000254:growth & development
vernacular_title: Aromatobrazuiushchie veshchestva kul'tury plesnevogo griba Penicillium roqueforti pri roste na molochnom sgustke.