blue cheese Cabrales
Selected indexed studies
- Microbial and Biochemical Analyses of High-Quality, Long-Ripened, Blue-Veined Cabrales Cheese. (Foods, 2025) [PMID:40647118]
- Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms. (J Fungi (Basel), 2023) [PMID:37108913]
- Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE. (Int J Food Microbiol, 2006) [PMID:16806553]
_Worker-drafted node — pending editorial review._
Connections
blue cheese Cabrales helps
Sources
- Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms. (2023) pubmed
- Microbial and Biochemical Analyses of High-Quality, Long-Ripened, Blue-Veined Cabrales Cheese. (2025) pubmed
- Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE. (2006) pubmed
- Genetic diversity and population structure of Penicillium roqueforti isolates from Turkish blue cheeses. (2024) pubmed
- Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses. (2016) pubmed
- Proteolytic activity, mycotoxins and andrastin A in Penicillium roqueforti strains isolated from Cabrales, Valdeón and Bejes-Tresviso local varieties of blue-veined cheeses. (2009) pubmed
- Production of PR Toxin and Roquefortine by Penicillium roqueforti Isolates from Cabrales Blue Cheese. (1985) pubmed
- Candida cabralensis sp. nov., a yeast species isolated from traditional Spanish blue-veined Cabrales cheese. (2010) pubmed
- Staphylococcus caseorum sp. nov., a new species isolated from Spanish traditional, blue-veined Cabrales cheese. (2026) pubmed
- Prodigiosin-Producing Serratia marcescens as the Causal Agent of a Red Colour Defect in a Blue Cheese. (2023) pubmed