Secondary Metabolites Produced by the Blue-Cheese Ripening Mold <i>Penicillium roqueforti</i>; Biosynthesis and Regulation Mechanisms
Filamentous fungi are an important source of natural products. The mold <i>Penicillium roqueforti</i>, which is well-known for being responsible for the characteristic texture, blue-green spots, and aroma of the so-called blue-veined cheeses (French Bleu, Roquefort, Gorgonzola, Stilton,...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-04-01
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| Series: | Journal of Fungi |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2309-608X/9/4/459 |