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IDENTIFICATION OF FILAMENTOUS FUNGI IN TURKISH MOLD-RIPENED CHEESES AND SCREENING OF MYCOTOXIN GENES OF PENICILLIUM ROQUEFORTI ISOLATES
2021
Journal of Microbiology, Biotechnology and Food Sciences
Keywords: Mold-ripened cheeses, filamentous fungal diversity, P.roqueforti, roquefortine C, mycophenolic acid Turkish mold-ripened cheese varieties are traditionally produced by spontaneous fungal growth during the ripening process in cellars or caves. In this study, fourty strains of filamentous fungi were isolated from mold-ripened cheeses of different regions. Internal transcribed spacer (ITS) sequencing identified the most common species as Penicillium roqueforti (52%). The two key genes,
doi:10.15414/jmbfs.2021.10.4.657-662
fatcat:vtcwggcroncorprhcwys5uuj7q