Mycobiota of Konya mold-ripened (Kuflu) Tulum cheese and the diversity of Penicillium roqueforti isolates

References (1)

1. Álvarez-Martín P, Flórez AB, López-Díaz TM, et al (2007): Phenotypic and molecular identification of yeast species associated with Spanish blue-veined Cabrales cheese. Int Dairy J, 17, 961-967. 2. Albenzio M, Corbo M, Rehman S, et al (2001): Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey. Int J Food Microbiol, 67, 35-48. 3. Belén Flórez A, Álvarez-Martín P, López-Díaz TM, et al (2007): Morphotypic and molecular identification of filamentous fungi from Spanish blue-veined Cabrales cheese, and typing of Penicillium roqueforti and Geotrichum candidum isolates. Int Dairy J, 17, 350-357. 4. Boysen M, Skouboe P, Frisvad J, et al (1996): Reclassification of the Penicillium roqueforti group into three species on the basis of molecular genetic and biochemical profiles. Microbiology, 142, 541-549. 5. Cantor MD, van den Tempel T, Hansen TK, et al (2004): Blue cheese. 175-198. In: Fox PF, McSweeney PLH, Cogan TM, Guinee TP (Eds), Cheese: Chemistry, Physics and Microbiology, Academic Press, London. 6. Demirer MA (1974): A study of molds isolated from certain cheeses and their ability to produce aflatoxins. Ankara Univ Vet Fak Derg, 21, 180-198. 7. Dumas E, Feurtey A, Rodríguez de la Vega RC, et al (2020): Independent domestication events in the bluecheese fungus Penicillium roqueforti. Mol Ecol, 29, 2639- 2660. 8. Frisvad JC, Samson RA (2004): Polyphasic taxonomy of Penicillium subgenus Penicillium. A guide to identification of food and air-borne terverticillate Penicillia and their mycotoxins. Stud Mycol, 49, C174. 9. Geisen R, Cantor M, Hansen T, et al (2001): Characterization of Penicillium roqueforti strains used as cheese starter cultures by RAPD typing. Int J Food Microbiol, 65, 183-191. 10. Glass NL, Donaldson GC (1995): Development of primer sets designed for use with the PCR to amplify conserved genes from filamentous ascomycetes. Appl Environ Microbiol, 61, 1323-1330. 11. Gillot G, Jany J-L, Coton M, et al (2015): Insights into Penicillium roqueforti morphological and genetic diversity. PloS One, 10, e0129849. 12. Gillot G, Jany J-L, Poirier E, et al (2017): Functional diversity within the Penicillium roqueforti species. Int J Food Microbiol, 241, 141-150. 13. Gripon JC (1993): Mould-Ripened Cheeses. 111-136. In: PF Fox (Ed), Cheese: Chemistry, Physics and Microbiology, Springer, Boston. 14. Guley Z, Uysal H, Kilic S (2015): Lactic acid bacteria flora of