• español
  • English
  • français
  • Deutsch
  • português (Brasil)
  • italiano
  • Contact Us
  • Send Feedback
  • Enlaces y accesos
    • Derechos de autor
    • Políticas
    • Guía de autoarchivo
    • FAQ y ayuda
    • La ULE y el Acceso Abierto
    • español
    • English
    • français
    • Deutsch
    • português (Brasil)
    • italiano
    • español
    • English
    • français
    • Deutsch
    • português (Brasil)
    • italiano
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Repositorio
    Institucional
    Abierto

    Browse

    All of BULERIACommunities and CollectionsAuthorsDirectoresTitlesSubjectsFacultad/CentroÁrea de conocimientoFecha de creación/publicaciónTitulaciónThis CollectionAuthorsDirectoresTitlesSubjectsFacultad/CentroÁrea de conocimientoFecha de creación/publicaciónTitulación

    My Account

    Login

    Statistics

    View Usage Statistics

    Otros enlaces

    View Item 
    •   BULERIA Home
    • Scientific Production
    • Artículos de revista (post-print)
    • View Item
    •   BULERIA Home
    • Scientific Production
    • Artículos de revista (post-print)
    • View Item

    Compartir

    Export

    RISMendeleyRefworksZotero
    • edm
    • marc
    • xoai
    • qdc
    • ore
    • ese
    • dim
    • uketd_dc
    • oai_dc
    • etdms
    • rdf
    • mods
    • mets
    • didl
    • premis

    Citas

    Academic Search
    Título
    Mycoflora of a traditional Spanish blue cheese
    Autor
    López Díaz, Teresa MaríaAutoridad Buleria ORCID
    Santo, Jesús A.
    Prieto, Miguel
    García López, María LuisaAutoridad Buleria ORCID
    Otero Carballeira, AndrésAutoridad Buleria ORCID
    Facultad/Centro
    Facultad de Veterinaria
    Área de conocimiento
    Tecnologia de los Alimentos
    Datos de la obra
    Netherlands milk and dairy journal, 1995, n. 49
    Editor
    Centre for Agricultural Publishing and Documentation
    Fecha
    1995-05-17
    Descripción física
    P. 191-199
    Abstract
    The mycoflora of a Spanish blue cheese in a natural way (Valdeón) was investigate. Moulds and yeasts isolated in cheeses al different stages of manufacture and at the stage of consumption were identified to species level and the proteolytic and lipolytic activities of the major strains estimated. Penicillium was the main genus identified, with P. roqueforti, P. verrucosum, P. chysogenum, the morphologically closely related species P.aurantiogriseum/P.solitum/P.commune, and P. expansum being the major species. Other genera found were Cladosporium, Mucor and to a lesser extent Paecilomyces, Acremonium, Alternaria and Geotrichum. The major species of yeasts found were Debaryomyces hansenii, Kluyveromyces lactis and Yarrowia lipolytica. On the surface of the finished cheese P. aurantiogriseum/P. solium/P.comune and D. hansenii were dominant. The most lipolytic species were P. roqueforti, P. verrucosum and Y. lipolytica, P. chysogenum was the most proteolytic. None of the P. roqueforti strains showed proteolytic activity.
    Materia
    Tecnología de los alimentos
    Veterinaria
    Palabras clave
    Blue cheese
    Spain
    Mycoflora
    Valdeón cheese
    Idioma
    eng
    Tipo documental
    info:eu-repo/semantics/article
    Peer review
    SI
    URI
    http://hdl.handle.net/10612/7263
    Collections
    • Artículos de revista (post-print) [2148]
    Show full item record
    Files in this item
    Nombre:
    LopezDiaz_1995_nethmilkdj_49_191.pdf
    Tamaño:
    3.309Mb
    Formato:
    Adobe PDF
    Thumbnail
    FilesOpen