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Some technological properties of Penicillium roqueforti strains isolated from a home‐made blue cheese
Author(s) -
LópezDíaz T.M.,
Santos J.,
Otero A.,
García M.L.,
Moreno B.
Publication year - 1996
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1996.tb00017.x
Subject(s) - penicillium roqueforti , tributyrin , food science , agar , casein , salt (chemistry) , penicillium , biology , strain (injury) , microbiology and biotechnology , chemistry , bacteria , biochemistry , lipase , enzyme , genetics , anatomy
Nine strains of Penicillium roqueforti isolated from a traditional Spanish blue cheese (Valdeón cheese) along with two commercial strains were investigated for their ability to grow at different concentrations of salt and at different temperatures as well as for their proteolytic and lipolytic activities. Low concentrations of salt (1‐3%) were stimulating for all the strains, with 1% salt being the concentration with the highest stimulating effect in nearly all. The rate of growth at 10°C was 2‐3 times lower than at 25°C, the optimum temperature for the species. None of the strains, including the commercial cultures, showed proteolytic activity on casein agar, while all of them were lipolytic on tributyrin agar.