Journal ArticleDOI
Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavor.
J E Kinsella,D H Hwang +1 more
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TLDR
The ripening of blue and Roqueforts cheeses is accomplished by the concerted and controlled actions of enzymes of the mold Penicillium roqueforti, and the properties and effects of the enzymes involved in flavor development are reviewed.Abstract:
The ripening of blue and Roquefort cheeses is accomplished by the concerted and controlled actions of enzymes of the mold Penicillium roqueforti. The properties and effects of the enzymes involved in flavor development (i.e., proteases, lipase and beta-ketoacid decarboxylase) are reviewed. The metabolic activities of both spores and mycelia of P. roqueforti in relation to fatty acid metabolism and flavor generation are discussed. The chemical composition of blue cheese flavor and the simulation of this flavor by fermentation and formulation are briefly surveyed. Some nutritional aspects of blue cheese are cited.read more
Citations
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Journal ArticleDOI
Biochemistry of Cheese Ripening
TL;DR: A review of the biochemical changes that occur in rennet-coagulated cheeses during ripening can be found in this article, with a focus on secondary reactions such as the production of volatile flavour compounds.
Journal ArticleDOI
Recent advances in cheese microbiology
TL;DR: Developments in this area have recently undergone a major revolution through the development of a range of molecular techniques, which enable rapid identification of individual isolates to species and strain level and should lead to major advances in understanding this complex microbial ecosystem and its impact on cheese ripening and quality in the coming years.
Journal ArticleDOI
Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge
TL;DR: In this article, the progress of lipolysis and its effect on flavour development during cheese ripening is reviewed and the current methods for quantification of free fatty acids in cheese are compared and compared.
Journal ArticleDOI
The amazing potential of fungi: 50 ways we can exploit fungi industrially
Kevin D. Hyde,Jianchu Xu,Jianchu Xu,Sylvie Rapior,Rajesh Jeewon,Saisamorn Lumyong,Allen Grace Niego,Allen Grace Niego,Pranami D. Abeywickrama,Janith V. S. Aluthmuhandiram,Rashika S. Brahamanage,Siraprapa Brooks,Amornrat Chaiyasen,K. W. Thilini Chethana,Putarak Chomnunti,Clara Chepkirui,Boontiya Chuankid,Nimali I. de Silva,Mingkwan Doilom,Mingkwan Doilom,Mingkwan Doilom,Craig B. Faulds,Eleni Gentekaki,Venkat Gopalan,Pattana Kakumyan,Dulanjalee Harishchandra,Hridya Hemachandran,Sinang Hongsanan,Anuruddha Karunarathna,Anuruddha Karunarathna,Samantha C. Karunarathna,Sehroon Khan,Jaturong Kumla,Ruvishika S. Jayawardena,Jian-Kui Liu,Ning-Guo Liu,Thatsanee Luangharn,Allan Patrick G. Macabeo,Diana S. Marasinghe,Dan Meeks,Peter E. Mortimer,Peter E. Mortimer,Peter Mueller,Sadia Nadir,Sadia Nadir,Karaba N. Nataraja,Sureeporn Nontachaiyapoom,Meghan O’Brien,Watsana Penkhrue,Chayanard Phukhamsakda,Uma Shaanker Ramanan,Achala R. Rathnayaka,Resurreccion B. Sadaba,Birthe Sandargo,Binu C. Samarakoon,Danushka S. Tennakoon,Ramamoorthy Siva,Wasan Sriprom,Trichur S. Suryanarayanan,Kanaporn Sujarit,Nakarin Suwannarach,Thitipone Suwunwong,Benjarong Thongbai,Naritsada Thongklang,De-Ping Wei,S. Nuwanthika Wijesinghe,Jake Winiski,Jiye Yan,Erandi Yasanthika,Marc Stadler +69 more
TL;DR: This manuscript reviews fifty ways in which fungi can potentially be utilized as biotechnology and provides a flow chart that can be used to convince funding bodies of the importance of fungi for biotechnological research and as potential products.
Journal ArticleDOI
Applications of lipase
TL;DR: This review attempts to present a comprehensive discussion on the present status of this unique group of enzymes in industry, as well as the actual potential.
References
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Journal ArticleDOI
Monoamine Oxidase Inhibitors, Tyramine, and Cheese
TL;DR: Marked potentiation of the pressor effects of tyramine hydrochloride, given orally and intravenously, was demonstrated in patients receiving a monoamine oxidase (MAO) inhibitor, and one of the hazards of treatment with MAO inhibitors is emphasized.
Journal ArticleDOI
Volatile Flavor Compounds Produced by Molds of Aspergillus, Penicillium, and Fungi imperfecti
TL;DR: Among the volatiles produced by molds, 1-octen-3-ol yielding a characteristic fungal odor was found predominant and represented 67 to 97% of all the vol atiles occurring in the concentrated distillate.
Journal ArticleDOI
Preliminary report on tyramine headache.
TL;DR: In the present case the pituitary, thyroid, and gastric changes may be explained by the onset of autoimmune reactions to these three glands, and anterior hypophysitis of possible autoimmune origin is added to the list of aetiological factors causing hypopituitarism.
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