References
- Adour, L., C. Couriol, A. Amrane, and Y. Prigent. 2002. Growth of Geotrichum candidum and Penicillium camemberti in liquid media in relation with the consumption of carbon and nitrogen sources and the release of ammonia and carbon dioxide. Enzyme Microb. Technol. 31: 533-542 https://doi.org/10.1016/S0141-0229(02)00149-7
- Adour, L., C. Couriol, and A. Amrane. 2004. The effect of lactate addition on the growth of Penicillium camembertii on glutamate. J. Biotechnol. 114: 307-314 https://doi.org/10.1016/j.jbiotec.2004.07.007
- Ansley, M., A. C. Ward, and A. R. Wright. 1990. Mathematical model for the growth of mycelial fungi in submerged culture. Biotechnol. Bioeng. 35: 820-830 https://doi.org/10.1002/bit.260350810
- Aziza, M., L. Adour, C. Couriol, and A. Amrane. 2004. Analysis of batch submerged cultivations of Geotrichum candidum growing in lactate with either glutamate or lysine. J. Chem. Technol. Biotechnol. 79: 1412-1416 https://doi.org/10.1002/jctb.1146
- Boutrou, R., F. Gaucheron, M. Piot, F. Michel, J. L. Maubois, and J. Leonil. 1999. Changes in the composition of juice expressed from Camembert cheese during ripening. Lait 79: 503-513 https://doi.org/10.1051/lait:1999541
- Boutrou, R. and M. Guéguen. 2005. Interests in Geotrichum candidum for cheese technology. Int. J. Food Microbiol. 102: 1-20 https://doi.org/10.1016/j.ijfoodmicro.2004.12.028
- Boutrou, R., M. Aziza, and A. Amrane. 2006. Enhanced proteolytic activities of Geotrichum candidum and Penicillium camembertii in mixed culture. Enzyme Microb. Technol. 39: 325-331 https://doi.org/10.1016/j.enzmictec.2005.11.003
- Choi, D., S.-H. Kang, Y.-H. Song, K.-H. Kwun, K.-J. Jeong, and W.-S. Cha. 2005. Exo-polysaccharide production in liquid culture of Pleurotus ferulae. J. Microbiol. Biotechnol. 15: 368-375
- Da Silva, M. C., M. C. Bertolini, and J. R. Ernandes. 2001. Biomass production and secretion of hydrolytic enzymes are influenced by the structural complexity of the nitrogen source in Fusarium oxysporum and Aspergillus nidulans. J. Basic Microbiol. 41: 269-280 https://doi.org/10.1002/1521-4028(200110)41:5<269::AID-JOBM269>3.0.CO;2-#
- Deacon, J. W. 1997. Modern Mycology. 3rd Ed. Blackwell Science Ltd, Oxford
- Engel, E., C. Tournier, and J. L. Le Quéré. 2001. Evolution of the composition of a selected bitter Camembert cheese during ripening: Release and migration of taste-active compounds. J. Agric. Food Chem. 49: 2940-2947 https://doi.org/10.1021/jf000966u
- Fox, P. F., J. A. Lucey, and T. M. Cogan. 1990. Glycolysis and related reactions during cheese manufacture and ripening. Crit. Rev. Food Sci. Nutr. 29: 237-253 https://doi.org/10.1080/10408399009527526
- Greenberg, R. S. and L. S. Ledford. 1979. Deamination of glutamic and aspartic acids by Geotrichum candidum. J. Dairy Sci. 62: 368-372 https://doi.org/10.3168/jds.S0022-0302(79)83253-1
- Jollivet, N., J. Chataud, Y. Vayssier, M. Bensoussan, and J. M. Belin. 1994. Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link. J. Dairy Res. 61: 241-248 https://doi.org/10.1017/S0022029900028259
- Karahadian, C. and R. C. Lindsay. 1987. Integrated roles of lactate, ammonia, and calcium in texture development of mold surface-ripened cheese. J. Dairy Sci. 70: 909-918 https://doi.org/10.3168/jds.S0022-0302(87)80094-2
- Kim, H.-H., J.-G. Na, Y. K. Chang, G.-T. Chun, S. J. Lee, and Y. H. Jeong. 2004. Optimization of submerged culture conditions for mycelial growth and exopolysaccharides production by Agaricus blazei. J. Microbiol. Biotechnol. 14: 944-951
- Lenoir, J. 1970. The proteasic activity in Camembert type soft cheeses. Rev. Lait Fr. 275: 231-243
- Molimard, P., I. Bouvier, L. Vassal, and H. E. Spinnler. 1995. Growth of Penicillium camemberti and Geotrichum candidum in pure and mixed cultures on experimental mold ripened cheese of Camembert-type. Lait 75: 3-16 https://doi.org/10.1051/lait:199511
- Plihon, F., S. Le Doujet, A. Amrane, and Y. Prigent. 1998. Effect of amino acids on the growth of submerged cultures of Geotrichum candidum and Penicillium camembertii. J. Food Mycol. 1: 203-210
- Satake, K., T. Okuyama, M. Ohashi, and T. Shinoda. 1960. The spectrophotometric determination of amine, amino acid and peptide with 2,4,6-trinitrobenzene 1-sulfonic acid. J. Biochem. Microbiol. Technol. Eng. 47: 654-660
- Trinci, A. P. J. 1969. A kinetic study of the growth of Aspergillus nidulans and other fungi. J. Gen. Microbiol. 57: 11-24 https://doi.org/10.1099/00221287-57-1-11