RT info:eu-repo/semantics/article T1 Mycoflora of a traditional Spanish blue cheese A1 López Díaz, Teresa María A1 Santos Buelga, Jesús Ángel A1 Prieto Maradona, Miguel A1 García López, María Luisa A1 Otero Carballeira, Andrés A2 Tecnologia de los Alimentos K1 Tecnología de los alimentos K1 Veterinaria K1 Blue cheese K1 Spain K1 Mycoflora K1 Valdeón cheese AB 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. PB Centre for Agricultural Publishing and Documentation YR 2018 FD 2018-02-03 LK http://hdl.handle.net/10612/7263 UL http://hdl.handle.net/10612/7263 NO Netherlands milk and dairy journal, 1995, n. 49 NO P. 191-199 DS BULERIA. Repositorio Institucional de la Universidad de León RD 28-mar-2024