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Journals / Gıda / 2020 / Cilt: 45 - Sayı: 6

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

PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ

Hatice Ebrar KIRTIL
Banu METİN
Muhammet ARICI
Journal
Gıda
Pages
1188–1200
Publication Date
2020-10-12
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

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.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Penicillium roqueforti is a filamentous fungus used as secondary starter culture in mold-ripening of cheese.
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Key Findings & Data:In facilities using starter cultures, P. roqueforti is added directly in milk or introduced by spraying on the cheese curd.
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Conclusion & Impact: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.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Penicillium roqueforti · küflü peynir · starter kültür

Abstract

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.

Özet

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.

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Cite This Article

KIRTIL, H. E., METİN, B., ARICI, M. (2020). TAXONOMY, MORPHOLOGICAL, GENETIC AND METABOLIC CHARACTERISTICS OF PENICILLIUM ROQUEFORTI AS A CHEESE MOLD. Gıda, Cilt: 45 - Sayı: 6, 1188–1200. https://ajindex.com/articles/88720

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