Production of fermented solid containing lipases from Penicillium roqueforti ATCC 10110 and its direct employment in organic medium in ethyl‐oleate synthesis

2021 ◽  
Author(s):  
Glêydison Amarante Soares ◽  
Robson Carlos Alnoch ◽  
Glauco Silva Dias ◽  
Nadabe dos Santos Reis ◽  
Iasnaia Maria de Carvalho Tavares ◽  
...  
Keyword(s):  
Ethyl Oleate ◽  
Organic Medium ◽  
Penicillium Roqueforti

Bioactive sesterterpenoids from the fungus Penicillium roqueforti YJ-14

2021 ◽  
Vol 187 ◽  
pp. 112762
Author(s):  
Jia-Peng Wang ◽  
Yan Shu ◽  
Rui Liu ◽  
Jun-Li Gan ◽  
Si-Ping Deng ◽  
...  
Keyword(s):  
Penicillium Roqueforti

Solid–liquid equilibrium in ternary mixtures of ethyl oleate, ethyl laurate and ethyl palmitate

2013 ◽  
Vol 339 ◽  
pp. 58-66 ◽  
Author(s):  
Maria Dolores Robustillo ◽  
Deise Fernanda Barbosa ◽  
Antonio José de Almeida Meirelles ◽  
Pedro de Alcântara Pessôa Filho
Keyword(s):  
Ethyl Oleate ◽  
Ternary Mixtures ◽  
Liquid Equilibrium ◽  
Ethyl Palmitate ◽  
Solid Liquid

Activation of Spores of Penicillium roqueforti

Nature ◽  
1965 ◽  
Vol 208 (5012) ◽  
pp. 801-803 ◽  
Author(s):  
R. C. LAWRENCE
Keyword(s):  
Penicillium Roqueforti

Application of the Multi-Step EPD Technique to Fabricate Thick TiO2 Layers: Effect of Organic Medium Viscosity on the Layer Microstructure

2013 ◽  
Vol 117 (6) ◽  
pp. 1731-1737 ◽  
Author(s):  
A. A. Sadeghi ◽  
T. Ebadzadeh ◽  
B. Raissi ◽  
S. Ghashghaie ◽  
S. M. A. Fateminia
Keyword(s):  
Organic Medium ◽  
Medium Viscosity

Roquefortine C Occurrence in Blue Cheese

2001 ◽  
Vol 64 (2) ◽  
pp. 246-251 ◽  
Author(s):  
CARLO FINOLI ◽  
ANGELA VECCHIO ◽  
ANTONIETTA GALLI ◽  
IVAN DRAGONI
Keyword(s):  
Yeast Extract ◽  
Culture Media ◽  
Penicillium Roqueforti ◽  
Blue Cheese ◽  
Penicillium Crustosum ◽  
Sucrose Medium ◽  
Low Toxicity ◽  
Yeast Extract Sucrose ◽  
Roquefortine C

Several strains of Penicillium are used for the production of mold-ripened cheeses, and some of them are able to produce mycotoxins. The aims of the research were the determination of roquefortine C and PR toxin in domestic and imported blue cheeses, the identification of the penicillia used as starter, and the investigation of their capacity for producing toxins in culture media. Roquefortine C was always found in the cheeses at levels ranging from 0.05 to 1.47 mg/kg, whereas the PR toxin was never found. The identification of the fungal strains present in the domestic cheeses included Penicillium glabrum, Penicillium roqueforti, and Penicillium cyclopium in the Gorgonzola “dolce” and Penicillium roqueforti in the Gorgonzola “naturale”; in one case, the presence of Penicillium crustosum was observed. The strains isolated from the foreign cheeses belonged to P. roqueforti. The strains were able to produce between 0.18 and 8.44 mg/liter of roquefortine in yeast extract sucrose medium and between 0.06 and 3.08 mg/liter and less than 0.05 mg/liter when inoculated in milk at 20°C for 14 days and 4°C for 24 days, respectively. Linear relations between production of roquefortine in culture media and cheeses did not emerge. PR toxin ranged from less than 0.05 to 60.30 mg/liter in yeast extract sucrose medium and was produced in milk at 20°C from only one strain. The low levels and the relatively low toxicity of roquefortine make the consumption of blue cheese safe for the consumer.

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