stilton
Selected indexed studies
- Diversity of Lactobacillus Species of Stilton Cheese Relates to Site of Isolation. (Front Microbiol, 2020) [PMID:32477308]
- Genetic diversity and population structure of Penicillium roqueforti isolates from Turkish blue cheeses. (Int J Food Microbiol, 2024) [PMID:38924974]
- Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese. (Food Chem, 2019) [PMID:30857693]
_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
- 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
- Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese. (2019) pubmed
- Diversity and activities of yeasts from different parts of a Stilton cheese. (2014) pubmed
- Bacterial community structure and location in Stilton cheese. (2003) pubmed
- Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses. (2016) pubmed
- Insights into Penicillium roqueforti Morphological and Genetic Diversity. (2015) pubmed
- Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application. (2023) pubmed
- A large outbreak of food poisoning of unknown aetiology associated with Stilton cheese. (1991) pubmed