Functional diversity within the Penicillium roqueforti species

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• 作者：Guillaume Gillot^a ; Jean-Luc Jany^a ; Elisabeth Poirier^a ; Marie-Bernadette Maillard^b ; Stella Debaets^a ; Anne Thierry^b ; Emmanuel Coton^a ; Monika Coton^a ; ^{monika.coton@univ-brest.fr}
• 关键词：Cheese ; Penicillium roqueforti ; Secondary metabolites ; Volatilome ; Mycotoxins ; Proteolysis
• 刊名：International Journal of Food Microbiology
• 出版年：2017
• 出版时间：16 January 2017
• 年：2017
• 卷：241
• 期：Complete
• 页码：141-150
• 全文大小：746 K
• 卷排序：241

文摘

High functional diversity highlighted among 55 P. roqueforti strains from diverse origins Unprecedented information on P. roqueforti aroma compound production with 52 compounds detected Multi-mycotoxin quantification and overall strain-dependent mycotoxin production Link between P. roqueforti strain genetic diversity, population structure and functional traits