108 related articles for article (PubMed ID: 28800847)
1. Heterotrimeric G protein alpha subunit controls growth, stress response, extracellular protease activity, and cyclopiazonic acid production in Penicillium camemberti.
García-Rico RO; Gil-Durán C; Rojas-Aedo JF; Vaca I; Figueroa L; Levicán G; Chávez R
Fungal Biol; 2017 Sep; 121(9):754-762. PubMed ID: 28800847
[TBL] [Abstract][Full Text] [Related]
2. Dynamics of Penicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses under different conditions of temperature and relative humidity.
Leclercq-Perlat MN; Picque D; Martin Del Campo Barba ST; Monnet C
J Dairy Sci; 2013 Jun; 96(6):4031-40. PubMed ID: 23587382
[TBL] [Abstract][Full Text] [Related]
3. Effect of a heterotrimeric G protein alpha subunit on conidia germination, stress response, and roquefortine C production in Penicillium roqueforti.
García-Rico RO; Chávez R; Fierro F; Martín JF
Int Microbiol; 2009 Jun; 12(2):123-9. PubMed ID: 19784932
[TBL] [Abstract][Full Text] [Related]
4. Sporulation of Penicillium camemberti in submerged batch culture.
Bockelmann W; Portius S; Lick S; Heller KJ
Syst Appl Microbiol; 1999 Sep; 22(3):479-85. PubMed ID: 10553300
[TBL] [Abstract][Full Text] [Related]
5. Cyclopiazonic acid gene expression as strategy to minimizing mycotoxin contamination in cheese.
Casquete R; Benito MJ; Aranda E; Martín A; Hernández A; Córdoba MG
Fungal Biol; 2021 Feb; 125(2):160-165. PubMed ID: 33518206
[TBL] [Abstract][Full Text] [Related]
6. Quantification of Penicillium camemberti and P. roqueforti mycelium by real-time PCR to assess their growth dynamics during ripening cheese.
Le Dréan G; Mounier J; Vasseur V; Arzur D; Habrylo O; Barbier G
Int J Food Microbiol; 2010 Mar; 138(1-2):100-7. PubMed ID: 20060187
[TBL] [Abstract][Full Text] [Related]
7. Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese.
Lessard MH; Viel C; Boyle B; St-Gelais D; Labrie S
BMC Genomics; 2014 Mar; 15():235. PubMed ID: 24670012
[TBL] [Abstract][Full Text] [Related]
8. Heterotrimeric Gα protein Pga1 from Penicillium chrysogenum triggers germination in response to carbon sources and affects negatively resistance to different stress conditions.
García-Rico RO; Martín JF; Fierro F
Fungal Genet Biol; 2011 Jun; 48(6):641-9. PubMed ID: 21146624
[TBL] [Abstract][Full Text] [Related]
9. The pga1 gene of Penicillium chrysogenum NRRL 1951 encodes a heterotrimeric G protein alpha subunit that controls growth and development.
García-Rico RO; Martín JF; Fierro F
Res Microbiol; 2007 Jun; 158(5):437-46. PubMed ID: 17467244
[TBL] [Abstract][Full Text] [Related]
10. Cyclopiazonic acid in soft-ripened and blue cheeses marketed in the USA.
Maragos CM; Probyn C; Proctor RH; Sieve KK
Food Addit Contam Part B Surveill; 2023 Mar; 16(1):14-23. PubMed ID: 35997046
[TBL] [Abstract][Full Text] [Related]
11. Impact of sodium chloride and carbon dioxide on conidial germination and radial growth of Penicillium camemberti.
Valle M; Nguyen Van Long N; Jany JL; Koullen L; Rigalma K; Vasseur V; Huchet V; Coroller L
Food Microbiol; 2023 Oct; 115():104309. PubMed ID: 37567615
[TBL] [Abstract][Full Text] [Related]
12. 1-Octanol, a self-inhibitor of spore germination in Penicillium camemberti.
Gillot G; Decourcelle N; Dauer G; Barbier G; Coton E; Delmail D; Mounier J
Food Microbiol; 2016 Aug; 57():1-7. PubMed ID: 27052695
[TBL] [Abstract][Full Text] [Related]
13. Temperature and relative humidity influence the microbial and physicochemical characteristics of Camembert-type cheese ripening.
Leclercq-Perlat MN; Sicard M; Trelea IC; Picque D; Corrieu G
J Dairy Sci; 2012 Aug; 95(8):4666-82. PubMed ID: 22818481
[TBL] [Abstract][Full Text] [Related]
14. The inhibitory effect of Penicillium camemberti and Geotruchum candidum on the associated funga of white mould cheese.
Decker M; Nielsen PV
Int J Food Microbiol; 2005 Sep; 104(1):51-60. PubMed ID: 16083983
[TBL] [Abstract][Full Text] [Related]
15. Cyclopiazonic acid production by Penicillium camemberti Thom and natural occurrence of this mycotoxin in cheese.
Le Bars J
Appl Environ Microbiol; 1979 Dec; 38(6):1052-5. PubMed ID: 526014
[TBL] [Abstract][Full Text] [Related]
16. Effects of different strains Penicillium nalgiovense in the Nalžovy cheese during ripening.
Mrázek J; Pachlová V; Buňka F; Černíková M; Dráb V; Bejblová M; Staněk K; Buňková L
J Sci Food Agric; 2016 May; 96(7):2547-54. PubMed ID: 26251231
[TBL] [Abstract][Full Text] [Related]
17. Domestication of the Emblematic White Cheese-Making Fungus Penicillium camemberti and Its Diversification into Two Varieties.
Ropars J; Didiot E; Rodríguez de la Vega RC; Bennetot B; Coton M; Poirier E; Coton E; Snirc A; Le Prieur S; Giraud T
Curr Biol; 2020 Nov; 30(22):4441-4453.e4. PubMed ID: 32976806
[TBL] [Abstract][Full Text] [Related]
18. Ergot Alkaloid Synthesis Capacity of Penicillium camemberti.
Fabian SJ; Maust MD; Panaccione DG
Appl Environ Microbiol; 2018 Oct; 84(19):. PubMed ID: 30076193
[TBL] [Abstract][Full Text] [Related]
19. Proteolysis in Irish farmhouse Camembert cheese during ripening.
Mane A; McSweeney PLH
J Food Biochem; 2020 Jan; 44(1):e13101. PubMed ID: 31782198
[TBL] [Abstract][Full Text] [Related]
20. Antigenic characterization of Penicillium camemberti and related common cheese contaminants.
Polonelli L; Morace G; Rosa R; Castagnola M; Frisvad JC
Appl Environ Microbiol; 1987 Apr; 53(4):872-8. PubMed ID: 3579286
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
