Title |
Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidumreveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese
|
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Published in |
BMC Genomics, March 2014
|
DOI | 10.1186/1471-2164-15-235 |
Pubmed ID | |
Authors |
Marie-Hélène Lessard, Catherine Viel, Brian Boyle, Daniel St-Gelais, Steve Labrie |
Abstract |
Camembert-type cheese ripening is driven mainly by fungal microflora including Geotrichum candidum and Penicillium camemberti. These species are major contributors to the texture and flavour of typical bloomy rind cheeses. Biochemical studies showed that G. candidum reduces bitterness, enhances sulphur flavors through amino acid catabolism and has an impact on rind texture, firmness and thickness, while P. camemberti is responsible for the white and bloomy aspect of the rind, and produces enzymes involved in proteolysis and lipolysis activities. However, very little is known about the genetic determinants that code for these activities and their expression profile over time during the ripening process. |
X Demographics
Geographical breakdown
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Canada | 1 | 50% |
Demographic breakdown
Type | Count | As % |
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Scientists | 2 | 100% |
Mendeley readers
Geographical breakdown
Country | Count | As % |
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United States | 1 | <1% |
Unknown | 144 | 99% |
Demographic breakdown
Readers by professional status | Count | As % |
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Student > Master | 24 | 17% |
Researcher | 23 | 16% |
Student > Ph. D. Student | 18 | 12% |
Student > Bachelor | 16 | 11% |
Student > Doctoral Student | 8 | 6% |
Other | 21 | 14% |
Unknown | 35 | 24% |
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Biochemistry, Genetics and Molecular Biology | 20 | 14% |
Immunology and Microbiology | 9 | 6% |
Unspecified | 4 | 3% |
Veterinary Science and Veterinary Medicine | 3 | 2% |
Other | 10 | 7% |
Unknown | 43 | 30% |