Aroma-Forming Substances from a Culture of the Mold Fungus Penicillium roquefortiGrown on Curd


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Abstract

Production of aroma-forming substances by Penicillium roqueforti strains No. 31 and No. 541-A grown on curd was studied. The data showed that strain No. 541-A is the most promising producer of cheese flavor. The flavor acquired a soily scent after more than 5 days cultivation, which may hamper the use of these cultures (particularly, No. 31) in the food industry.

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