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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