blue cheese Stilton
Selected indexed studies
- Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms. (J Fungi (Basel), 2023) [PMID:37108913]
- Diversity of Lactobacillus Species of Stilton Cheese Relates to Site of Isolation. (Front Microbiol, 2020) [PMID:32477308]
- Diversity and activities of yeasts from different parts of a Stilton cheese. (Int J Food Microbiol, 2014) [PMID:24631634]
_Worker-drafted node — pending editorial review._
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Sources
- Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms. (2023) pubmed
- Impact of β-casein variants on the formation of β-casomorphins in blue cheeses: Investigating key drivers through peptidomic analysis. (2025) pubmed
- Diversity of Lactobacillus Species of Stilton Cheese Relates to Site of Isolation. (2020) pubmed
- Genetic diversity and population structure of Penicillium roqueforti isolates from Turkish blue cheeses. (2024) pubmed
- Diversity and activities of yeasts from different parts of a Stilton cheese. (2014) pubmed
- Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses. (2016) pubmed
- Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application. (2023) pubmed
- Growth of Listeria monocytogenes in Camembert and other soft cheeses at refrigeration temperatures. (1993) pubmed
- Proof of concept of using chromogenic arrays as a tool to identify blue cheese varieties. (2015) pubmed
- Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models. (2014) pubmed