Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidumreveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese
Marie-Hélène Lessard, Catherine Viel, Brian Boyle, Daniel St‐Gelais, Steve Labrie
BMC Genomics
Abstract
These data provide further advances in our knowledge about the biological activities of the dominant ripening microflora of Camembert cheese and will help select biological markers to improve cheese quality assessment.
Extracted Claims
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Penicillium camemberti and Geotrichum candidum involved in cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese
“These data provide further advances in our knowledge about the biological activities of the dominant ripening microflora of Camembert cheese and will help select biological markers to improve cheese q...”
Concepts
GeotrichumCheese ripeningBiologyRipeningFood science