Aroma-Forming Substances from a Culture of the Mold Fungus Penicillium roquefortiGrown on Curd |
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| Authors: | Gerasimov A. V. Dolmatov V. A. Osledkin Yu. S. Kochetkov V. V. |
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| Affiliation: | (1) All-Russia Institute of Food Flavors, Acids, and Colors, St. Petersburg, 191104, Russia;(2) All-Russia Institute of Agricultural Microbiology, St. Petersburg, Pushkin, 196608, Russia |
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| Abstract: | Production of aroma-forming substances by Penicillium roquefortistrains 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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