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TAXONOMY, MORPHOLOGICAL, GENETIC AND METABOLIC CHARACTERISTICS OF PENICILLIUM ROQUEFORTI AS A CHEESE MOLD

Yıl 2020, Cilt: 45 Sayı: 6, 1188 - 1200, 12.10.2020
https://doi.org/10.15237/gida.GD20091

Öz

Penicillium roqueforti is a filamentous fungus used as secondary starter culture in mold-ripening of cheese. In facilities using starter cultures, P. roqueforti is added directly in milk or introduced by spraying on the cheese curd. If a commercial starter is not used, the fungus can spontaneously grow on cheese through contamination from the environment. In recent years, studies on morphological, metabolic, and genetic characteristics of P. roqueforti have been conducted. New findings have been reported on the adaptation of P. roqueforti that originates from caves or cellars, to cheese matrix and the domestication process that has been going on for centuries. In addition, this species was found to be able to reproduce sexually, which is of great biotechnological importance. In this review, taxonomic, morphological, genetic, and metabolic features of P. roqueforti are presented, the use of these characteristics in cheese production and the biotechnological potential of P. roqueforti is emphasized.

Kaynakça

  • Anonim, (2015). “Geotrichum candidum”, http://microbialfoods.org/geotrichum-candidum-mold-transition/ , Son Erişim tarihi: 14.07.2020
  • Bodinaku, I., Shaffer, J., Connors, A.B., Steenwyk, J.L., Biango-Daniels, M.N., Kastman, E.K., Rokas, A., Robbat, A., Wolfe, B.E. (2019). Rapid Phenotypic and Metabolomic Domestication of Wild Penicillium Molds on Cheese. ASM MBio, 10(5): e02445-19. https://doi.org/10.1101/647172
  • Brown, D.W., Butchko, R.A.E., Proctor, R.H., (2011). Identification of genes and gene clusters involved in mycotoxin synthesis. Ed.: De Saeger, S., Woodhead Publishing, 2nd edition, Cambridge, UK, 333-348 p.
  • Cleere, M., (2017). Pigment Biosynthesis Genes in the Blue Cheese Fungus Penicillium roqueforti, PhD thesis, University of Nottingham, Nottingham, UK, 93 p.
  • Cheeseman, K., Ropars, J., Renault, P., Dupont, J., Gouzy, J., Branca, A., Abraham, A.L., Ceppi, M., Conseiller, E., Debuchy, R., Malagnac, F., Goarin, A., Silar, P., Lacoste, S., Sallet, E., Bensimon, A., Giraud, T., Brygoo, Y., (2014). Multiple recent horizontal transfers of a large genomic region in cheese making fungi. Nature Communications, 5: 2876. https://doi.org/10.1038/ncomms3876
  • Çakmakçı, S., (2011). Türkiye Peynirleri. Peynir Biliminin Temelleri, Ed.: Hayaloğlu, A.A. ve Özer, B., 1.Baskı, Sidas Medya LTD.ŞTİ., İzmir.
  • Çakmakçı, S., Çetin, B., Gürses, M., Dağdemir, E., Hayaloğlu, A.A., (2012). Morphological, molecular and mycotoxigenic identification of dominant filamentous fungi from Moldy Civil Cheese. J. Food Prot., 75 (11): 2045-2049. https://doi.org/10.4315/0362-028X.JFP-12-107
  • Del-Cid, A., Gil-Duran, C., Vaca, I., Rojas-Aedo, J.F., Garcia-Rico, R.O., Levican, G., Chavez, R., (2016). Identification and functional analysis of the mycophenolic acid gene cluster of Penicillium roqueforti. PLoS One, 11(1): e0147047. https://doi.org/10.1371/journal.pone.0147047
  • Dumas, E., Feurtey, A., Rodríguez de la Vega, R.C., Le Prieur, S., Snirc, A., Coton, M., Thierry, A., Coton, E., Le Piver, M., Roueyre, D., Ropars, J., Branca, A., Giraud, T. (2020). Independent domestication events in the blue‐cheese fungus Penicillium roqueforti. Molecular Ecology, 00: 1– 22. https://doi.org/10.1101/451773
  • Fernandez-Bodega, M.A., Mauriz, E., Gomez, A., Martin, J.F., (2009). Proteolytic activity, mycotoxins and andrastin A in Penicillium roqueforti strains isolated from Cabrales, Valdeon and Bejes-Tresviso local varieties of blue-veined cheeses. Int. J. of Food Microbiol., 136(1): 18-25. https://doi.org/10.1016/j.ijfoodmicro.2009.09.014
  • Frisvad, C.F., Samson, R.A., (2004). Polyphasic taxonomy of Penicillium subgenus Penicillium: A guide to identification of food and air-borne terverticillate Penicillia and their mycotoxins. Studies in Mycology, 49: 1-174.
  • Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H., (2016a). Principal families of cheeses: Blue veined cheeses (Chapter 3). In: Fundamentals of Cheese Science, 2rd edition, Springer, New York, pp. 54-57.
  • Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H., (2016b). Cheese Flavour (Chapter 13). In: Fundamentals of Cheese Science, 2rd edition, Springer, New York, pp. 443-472.
  • Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H., (2016c). Microbiology of Cheese Ripening (Chapter 11). In: Fundamentals of Cheese Science, 2rd edition, Springer, New York, pp. 333-351.
  • Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H., (2016d). Biochemistry of Cheese Ripening (Chapter 12). In: Fundamentals of Cheese Science, 2rd edition, Springer, New York, pp. 391-439.
  • Fontaine, K., Hymery, N., Lacroix, M.Z., Puel, S., Puel, O., Rigalma, K., Gaydou, V., Coton, E., Mounier, J., (2015). Influence of intraspesific variability and abiotic factors mycotoxin production in Penicillium roqueforti. Int. J. of Food Microbiol., 215: 187-193. https://doi.org/10.1016/j.ijfoodmicro.2015.07.021
  • Garcia-Estrada, C., Martin, J.F., (2016). Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses. Appl. Microbiol. Biotechnol., 100: 8303-8313. https://doi.org/10.1007/s00253-016-7788-x
  • Geisen, R., Cantor, M.D., Hansen, T.K., Holzapfel, W.H., Jakobsen, M., (2001). Characterization of Penicillium roqueforti strains used as cheese starter cultures by RAPD typing. Int. J. of Food Microbiol., 65(3): 183-191. https://doi.org/10.1016/s0168-1605(00)00514-6
  • Gibbons, J.G., Rinker, D.C., (2015). The genomics of microbial domestication in the fermented food environment. Curr. Opin. Genet. Dev., 35: 1-8. https://doi.org/10.1016/j.gde.2015.07.003
  • Gillot, G., Jany, J.L., Coton, M., Le Floch, G., Debaets, S., Ropars, J., Lopez- Villavicencio, M., Dupont, J., Branca, A., Giraud, T., Coton, E., (2015). Insights into Penicillium roqueforti: Morphological and genetic diversity. PLoS One, 10(6): e0129849 (1-21). https://doi.org/10.1371/journal.pone.0129849
  • Gillot, G., Jany, J.C., Poirier, E., Maillard, M.B., Debaets, S., Thierry, A., Coton, E., Coton, M., (2017a). Functional diversity within the Penicillium roqueforti species. Int. J. of Food Microbiol., 241: 141-150. https://doi.org/10.1016/j.ijfoodmicro.2016.10.001
  • Gillot, G., Jany, J.L., Dominguez-Santos, R., Poirier, E., Debaets, S., Hidalgo, P.I., Ullan, R.V., Coton, E., Coton, M. (2017b). Genetic basis for mycophenolic acid production and strain-dependent production variability in Penicillium roqueforti. Food Microbiology, 62: 239-250. https://doi.org/10.1016/j.fm.2016.10.013
  • Giraud, F., Giraud, T., Aguileta, G., Fournier, E., Samson, R., Cruaud, C., Dupont, J. (2010). Microsatellite loci to recognize species for the cheese starter and contaminating strains associated with cheese manufacturing. Int. J. of Food Microbiol., 137 (2-3): 204-213. https://doi.org/10.1016/j.ijfoodmicro.2009.11.014
  • Guevara-Suarez, M., García, D., Cano-Lira, J.F., Guarro, J., Gené, J. (2020). Species diversity in Penicillium and Talaromyces from herbivore dung, and the proposal of two new genera of penicillium-like fungi in Aspergillaceae. Fungal Syst. Evol., 5: 39-75. https://doi.org/10.3114/fuse.2020.05.03
  • Gürkan, H., Yılmaztekin, M., Çakmakçı, S., Hayaloğlu, A., (2018). Volatile compounds and biogenic amines during the ripening of mold-ripened Civil cheese manufactured using three different strains of Penicillium roqueforti. J. Food Saf., 38e12568. https://doi.org/10.1111/jfs.12568
  • Houbraken, J., Frisvad, J.C., Samson, R.A., (2010). Sex in Penicillium series Roqueforti. IMA Fungus, 1(2): 171-180. https://doi.org/10.5598/imafungus.2010.01.02.10
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PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ

Yıl 2020, Cilt: 45 Sayı: 6, 1188 - 1200, 12.10.2020
https://doi.org/10.15237/gida.GD20091

Öz

Filamentli bir fungus olan Penicillium roqueforti, küflü peynirlerin olgunlaştırılmasında sekonder starter olarak kullanılmaktadır. Starter kültür olarak kullanılan işletmelerde, P. roqueforti direkt olarak süt içine katılabildiği gibi, peynir pıhtısı üzerine püskürtülerek de inoküle edilmektedir. Ticari starter kültür kullanılmadığında ise ortamdan bulaşarak peynirde spontan olarak gelişebilir. Son yıllarda, P. roqueforti’nin morfolojik, metabolik ve genetik özellikleri ile ilgili çalışmalar yapılmıştır. Mağara ya da mahzen ortamından gelen P. roqueforti’nin peynir matriksine adaptasyonu ve yüzyıllar süren evcilleşme süreci hakkında yeni bulgular ortaya çıkmıştır. Ayrıca, P. roqueforti’nin eşeyli üreme yapabildiği tespit edilmiştir ki, bunun biyoteknolojik açıdan büyük önemi söz konusudur. Bu derlemede, gıda endüstrisi için değerli bir tür olan P. roqueforti’nin taksonomik, morfolojik, genetik ve metabolik özellikleri sunulmuş, bu özelliklerin küflü peynir üretiminde kullanımı değerlendirilmiş ve P. roqueforti’nin biyoteknolojik potansiyeli vurgulanmıştır.

Kaynakça

  • Anonim, (2015). “Geotrichum candidum”, http://microbialfoods.org/geotrichum-candidum-mold-transition/ , Son Erişim tarihi: 14.07.2020
  • Bodinaku, I., Shaffer, J., Connors, A.B., Steenwyk, J.L., Biango-Daniels, M.N., Kastman, E.K., Rokas, A., Robbat, A., Wolfe, B.E. (2019). Rapid Phenotypic and Metabolomic Domestication of Wild Penicillium Molds on Cheese. ASM MBio, 10(5): e02445-19. https://doi.org/10.1101/647172
  • Brown, D.W., Butchko, R.A.E., Proctor, R.H., (2011). Identification of genes and gene clusters involved in mycotoxin synthesis. Ed.: De Saeger, S., Woodhead Publishing, 2nd edition, Cambridge, UK, 333-348 p.
  • Cleere, M., (2017). Pigment Biosynthesis Genes in the Blue Cheese Fungus Penicillium roqueforti, PhD thesis, University of Nottingham, Nottingham, UK, 93 p.
  • Cheeseman, K., Ropars, J., Renault, P., Dupont, J., Gouzy, J., Branca, A., Abraham, A.L., Ceppi, M., Conseiller, E., Debuchy, R., Malagnac, F., Goarin, A., Silar, P., Lacoste, S., Sallet, E., Bensimon, A., Giraud, T., Brygoo, Y., (2014). Multiple recent horizontal transfers of a large genomic region in cheese making fungi. Nature Communications, 5: 2876. https://doi.org/10.1038/ncomms3876
  • Çakmakçı, S., (2011). Türkiye Peynirleri. Peynir Biliminin Temelleri, Ed.: Hayaloğlu, A.A. ve Özer, B., 1.Baskı, Sidas Medya LTD.ŞTİ., İzmir.
  • Çakmakçı, S., Çetin, B., Gürses, M., Dağdemir, E., Hayaloğlu, A.A., (2012). Morphological, molecular and mycotoxigenic identification of dominant filamentous fungi from Moldy Civil Cheese. J. Food Prot., 75 (11): 2045-2049. https://doi.org/10.4315/0362-028X.JFP-12-107
  • Del-Cid, A., Gil-Duran, C., Vaca, I., Rojas-Aedo, J.F., Garcia-Rico, R.O., Levican, G., Chavez, R., (2016). Identification and functional analysis of the mycophenolic acid gene cluster of Penicillium roqueforti. PLoS One, 11(1): e0147047. https://doi.org/10.1371/journal.pone.0147047
  • Dumas, E., Feurtey, A., Rodríguez de la Vega, R.C., Le Prieur, S., Snirc, A., Coton, M., Thierry, A., Coton, E., Le Piver, M., Roueyre, D., Ropars, J., Branca, A., Giraud, T. (2020). Independent domestication events in the blue‐cheese fungus Penicillium roqueforti. Molecular Ecology, 00: 1– 22. https://doi.org/10.1101/451773
  • Fernandez-Bodega, M.A., Mauriz, E., Gomez, A., Martin, J.F., (2009). Proteolytic activity, mycotoxins and andrastin A in Penicillium roqueforti strains isolated from Cabrales, Valdeon and Bejes-Tresviso local varieties of blue-veined cheeses. Int. J. of Food Microbiol., 136(1): 18-25. https://doi.org/10.1016/j.ijfoodmicro.2009.09.014
  • Frisvad, C.F., Samson, R.A., (2004). Polyphasic taxonomy of Penicillium subgenus Penicillium: A guide to identification of food and air-borne terverticillate Penicillia and their mycotoxins. Studies in Mycology, 49: 1-174.
  • Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H., (2016a). Principal families of cheeses: Blue veined cheeses (Chapter 3). In: Fundamentals of Cheese Science, 2rd edition, Springer, New York, pp. 54-57.
  • Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H., (2016b). Cheese Flavour (Chapter 13). In: Fundamentals of Cheese Science, 2rd edition, Springer, New York, pp. 443-472.
  • Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H., (2016c). Microbiology of Cheese Ripening (Chapter 11). In: Fundamentals of Cheese Science, 2rd edition, Springer, New York, pp. 333-351.
  • Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H., (2016d). Biochemistry of Cheese Ripening (Chapter 12). In: Fundamentals of Cheese Science, 2rd edition, Springer, New York, pp. 391-439.
  • Fontaine, K., Hymery, N., Lacroix, M.Z., Puel, S., Puel, O., Rigalma, K., Gaydou, V., Coton, E., Mounier, J., (2015). Influence of intraspesific variability and abiotic factors mycotoxin production in Penicillium roqueforti. Int. J. of Food Microbiol., 215: 187-193. https://doi.org/10.1016/j.ijfoodmicro.2015.07.021
  • Garcia-Estrada, C., Martin, J.F., (2016). Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses. Appl. Microbiol. Biotechnol., 100: 8303-8313. https://doi.org/10.1007/s00253-016-7788-x
  • Geisen, R., Cantor, M.D., Hansen, T.K., Holzapfel, W.H., Jakobsen, M., (2001). Characterization of Penicillium roqueforti strains used as cheese starter cultures by RAPD typing. Int. J. of Food Microbiol., 65(3): 183-191. https://doi.org/10.1016/s0168-1605(00)00514-6
  • Gibbons, J.G., Rinker, D.C., (2015). The genomics of microbial domestication in the fermented food environment. Curr. Opin. Genet. Dev., 35: 1-8. https://doi.org/10.1016/j.gde.2015.07.003
  • Gillot, G., Jany, J.L., Coton, M., Le Floch, G., Debaets, S., Ropars, J., Lopez- Villavicencio, M., Dupont, J., Branca, A., Giraud, T., Coton, E., (2015). Insights into Penicillium roqueforti: Morphological and genetic diversity. PLoS One, 10(6): e0129849 (1-21). https://doi.org/10.1371/journal.pone.0129849
  • Gillot, G., Jany, J.C., Poirier, E., Maillard, M.B., Debaets, S., Thierry, A., Coton, E., Coton, M., (2017a). Functional diversity within the Penicillium roqueforti species. Int. J. of Food Microbiol., 241: 141-150. https://doi.org/10.1016/j.ijfoodmicro.2016.10.001
  • Gillot, G., Jany, J.L., Dominguez-Santos, R., Poirier, E., Debaets, S., Hidalgo, P.I., Ullan, R.V., Coton, E., Coton, M. (2017b). Genetic basis for mycophenolic acid production and strain-dependent production variability in Penicillium roqueforti. Food Microbiology, 62: 239-250. https://doi.org/10.1016/j.fm.2016.10.013
  • Giraud, F., Giraud, T., Aguileta, G., Fournier, E., Samson, R., Cruaud, C., Dupont, J. (2010). Microsatellite loci to recognize species for the cheese starter and contaminating strains associated with cheese manufacturing. Int. J. of Food Microbiol., 137 (2-3): 204-213. https://doi.org/10.1016/j.ijfoodmicro.2009.11.014
  • Guevara-Suarez, M., García, D., Cano-Lira, J.F., Guarro, J., Gené, J. (2020). Species diversity in Penicillium and Talaromyces from herbivore dung, and the proposal of two new genera of penicillium-like fungi in Aspergillaceae. Fungal Syst. Evol., 5: 39-75. https://doi.org/10.3114/fuse.2020.05.03
  • Gürkan, H., Yılmaztekin, M., Çakmakçı, S., Hayaloğlu, A., (2018). Volatile compounds and biogenic amines during the ripening of mold-ripened Civil cheese manufactured using three different strains of Penicillium roqueforti. J. Food Saf., 38e12568. https://doi.org/10.1111/jfs.12568
  • Houbraken, J., Frisvad, J.C., Samson, R.A., (2010). Sex in Penicillium series Roqueforti. IMA Fungus, 1(2): 171-180. https://doi.org/10.5598/imafungus.2010.01.02.10
  • Hymery, N., Vasseur, V., Coton, M., Mounier, J., Jany, J.L., Barbier, G., Coton, E., (2014). Filamentous fungi and mycotoxins in cheese: A review. Comprehensive Reviews in Food Science and Food Safety, 13(4): 437-456. https://doi.org/10.1111/1541-4337.12069
  • Kırtıl, H.E. (2018). Küflü peynirlerden izole edilen küflerin moleküler tanımlanması ve karakterizasyonu. Yıldız Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Yüksek lisans tezi, İstanbul, 131 s.
  • Kosalkova, K., Dominguez-Santos, R., Coton, M., Coton, E., Garcia-Estrada, C., Liras, P., Martin, J.F., (2015). A natural short pathway synthesizes roquefortine C but not meleagrin in three different Penicillium roqueforti strains. Appl. Microbiol. Biotechnol., 99: 7601-7612. https://doi.org/10.1007/s00253-015-6676-0
  • López-Villavicencio, M., Aguileta, G., Giraud, T., de Vienne, D.M., Lacoste, S., Couloux, A., Dupont, J. (2010). Sex in Penicillium: Combined phylogenetic and experimental approaches, Fungal Genetics and Biology, 47(8): 693-706. https://doi.org/10.1016/j.fgb.2010.05.002
  • Martin, J.F. and Coton M., (2017). Blue Cheese: Microbiota and Fungal Metabolites. In: Fermented Foods in Health and Disease Prevention, Ed.: Frias, J., Martinez-Villaluenga, C., Penas, E., 1.Baskı, Academic Press.
  • Metin, B., (2018). Filamentous Fungi in Cheese Production. In: Microbial Cultures and Enzymes in Dairy Technology, Ed.: Öztürkoğlu Budak, Ş., Akal, H.C. 1st edition, IGI Global.
  • Mioso, R., Toledo Marante, F., Herrera Bravo de Laguna, I., (2015). Penicillium roqueforti: a multifunctional cell factory of high value-added molecules. J. Appl. Microbiol. 118: 781e791. https://doi.org/10.1111/jam.12706
  • Monnet, C., Landaud, S. Bonnarme, P., Swennen, D. (2014). Growth and adaptation of microorganisms on the cheese surface. FEMS Microbiology Letters, 362: 1-9. https://doi.org/10.1093/femsle/fnu025
  • MycoBank, (2020). Taxa descriptions: Penicillium roqueforti Thom, http://www.mycobank.org/BioloMICS.aspx?TableKey=14682616000000063&Rec=15208&Fields=All, Son Erişim Tarihi: 3.07.2020
  • Öztürkoğlu Budak, S., Figge, M.R., Houbraken, J., Vries, R.P. (2016). The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening. International Dairy Journal, 58: 50-53. https://doi.org/10.1016/j.idairyj.2015.09.011
  • Petyaev, I.M., Bashmakov, Y.K., (2012). Could cheese be the missing piece in the French paradox puzzle?. Med. Hypotheses, 79, 746-749. https://doi.org/10.1016/j.mehy.2012.08.018
  • Perrone, G., Susca, A., (2017). Penicillium species and their associated mycotoxins. In: Mycotoxigenic Fungi: Methods and Protocols. Ed.: Moretti, A. ve Susca, A.., Humana Press Springer Protocols, 1st edition, New York.
  • Renaud, S., de Lorgeril, M., (1992). Wine, alcohol, platelets, and the French paradox for coronary heart disease. Lancet, 339: 1523-1526. https://doi.org/10.1016/0140-6736(92)91277-f
  • Ropars, J., Dupont, J., Fontanillas, E., Rodriguez de la Vega, R.C., Malagnac, F., Coton, M., Giraud, T., L_opez-Villavicencio, M., (2012). Sex in cheese: evidence for sexuality in the fungus Penicillium roqueforti. PLoS One, 7(11): 7e49665. https://doi.org/10.1371/journal.pone.0049665
  • Ropars, J., Lopez-Villavicencio, M., Dupont, J., Snirc, A., Gillot, G., Coton, M., Jany, J.-L., Coton, E., Giraud, T., (2014). Induction of sexual reproduction and genetic diversity in the cheese fungus Penicillium roqueforti. Evol. Appl., 7(4): 433-441. https://doi.org/10.1111/eva.12140
  • Ropars, J., de la Vega, R.C.R., Lopez-Villavicencio, M., Gouzy, J., Sallet, E., Dumas, E., Lacoste, S., Debuchy, R., Dupont, J., Branca, A., Giraud, T., (2015). Adaptive horizontal gene transfers between multiple cheesee-associated fungi. Curr. Biol., 25(19): 2562-2569. https://doi.org/10.1016/j.cub.2015.08.025
  • Ropars, J., De la Vega, R.R., Villavicencio, M.L., Branca, A. (2016a). Diversity and mechanisms of genomic adaptation in Penicillium. In: Aspergillus and Penicillium in the Post-Genomic Era, Ed.; DeVries, R.G., Andersen, M.R., Caister Academic Press: Lyngby, Denmark, pp. 27–42.
  • Ropars, J., Lo, Y.-C., Dumas, E., Snirc, A., Begerow, D., Rollnik, T., Lacoste, S., Dupont, J., Giraud, T., L_opez-Villavicencio, M., (2016b). Fertility depression among cheese-making Penicillium roqueforti strains suggests degeneration during domestication. Evolution 70: 2099e2109. https://doi.org/10.1111/evo.13015
  • Ropars, J., Lopez-Villavicencio, M., Snirc, A., Lacoste, S., Giraud, T., (2017). Blue cheese-making has shaped the population genetic structure of the mould Penicillium roqueforti. PLoS One, 12(3): e0171387. https://doi.org/10.1371/journal.pone.0171387
  • Schaack, S., Gilbert, C., Feschotte, C. (2010). Promiscuous DNA: horizontal transfer of transposable elements and why it matters for eukaryotic evolution. Trends Ecol. Evol., 25(9): 537–546. https://doi.org/10.1016/j.tree.2010.06.001
  • Seri, M. (2020). Konya küflü peynirinden izole edilen küflerin moleküler identifikasyonu ve Penicillium roqueforti izolatlarının morfolojik karakterizasyonu. İstanbul Sabahattin Zaim Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Yüksek lisans tezi, İstanbul, 102 s.
  • Şengün, I.Y., Yaman, D.B., Gönül, S.A., (2008). Mycotoxins and mould contamination in cheese: a review. World Mycotoxin Journal, 1(3): 291-298. https://doi.org/10.3920/WMJ2008.x041
  • Visagie, C.M., Houbraken, J., Frisvad, J.C., Hong, S.B., Klaassen, C.H.W., Perrone, G., Seifert, K.A., Varga, J., Yaguchi, T., Samson, R.A., (2014). Identification and nomenclature of the genus Penicillium. Studies in Mycology, 78: 343-371. https://doi.org/10.1016/j.simyco.2014.09.001
  • Yalman, M., Tepeli, S.Ö., Demirel Zorba, N.N. (2016). Türkiye’de geleneksel yöntemlerle üretilen peynirlerin küf florası. Türk Tarım – Gıda Bilim ve Teknoloji Dergisi, 4(11): 926-933.
Toplam 50 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Hatice Ebrar Kırtıl 0000-0003-0784-4452

Banu Metin 0000-0002-3203-0058

Muhammet Arıcı 0000-0003-4126-200X

Yayımlanma Tarihi 12 Ekim 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 45 Sayı: 6

Kaynak Göster

APA Kırtıl, H. E., Metin, B., & Arıcı, M. (2020). PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ. Gıda, 45(6), 1188-1200. https://doi.org/10.15237/gida.GD20091
AMA Kırtıl HE, Metin B, Arıcı M. PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ. GIDA. Ekim 2020;45(6):1188-1200. doi:10.15237/gida.GD20091
Chicago Kırtıl, Hatice Ebrar, Banu Metin, ve Muhammet Arıcı. “PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ”. Gıda 45, sy. 6 (Ekim 2020): 1188-1200. https://doi.org/10.15237/gida.GD20091.
EndNote Kırtıl HE, Metin B, Arıcı M (01 Ekim 2020) PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ. Gıda 45 6 1188–1200.
IEEE H. E. Kırtıl, B. Metin, ve M. Arıcı, “PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ”, GIDA, c. 45, sy. 6, ss. 1188–1200, 2020, doi: 10.15237/gida.GD20091.
ISNAD Kırtıl, Hatice Ebrar vd. “PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ”. Gıda 45/6 (Ekim 2020), 1188-1200. https://doi.org/10.15237/gida.GD20091.
JAMA Kırtıl HE, Metin B, Arıcı M. PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ. GIDA. 2020;45:1188–1200.
MLA Kırtıl, Hatice Ebrar vd. “PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ”. Gıda, c. 45, sy. 6, 2020, ss. 1188-00, doi:10.15237/gida.GD20091.
Vancouver Kırtıl HE, Metin B, Arıcı M. PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ. GIDA. 2020;45(6):1188-200.

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