Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
The presence of mold in food, although necessary for production, can involve the presence of secondary metabolites, which are sometimes toxic. <em>Penicillium roqueforti</em> is a common saprophytic fungus but it is also the essential fungus used in the production of Roquefort cheese and...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2014-09-01
|
| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/2118 |