Pigment biosynthesis genes in the blue cheese fungus Penicillium roqueforti
The fungus Penicillium roqueforti is used in the production of blue cheese worldwide. It confers a distinct flavour and texture due to a wide range of volatiles and enzymes produced. Blue veins that develop during the culturing process add a uniquely recognizable characteristic to the final product....
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2017
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| Online Access: | https://eprints.nottingham.ac.uk/40408/ |