Novel fermentations integrate traditional practice and rational design of fermented-food microbiomes
D Arrigan, CI Kothe, A Oliverio, JD Evans, BE Wolfe - Current Biology, 2024 - cell.com
Fermented foods and beverages have been produced around the world for millennia,
providing humans with a range of gastronomic, cultural, health, and scientific benefits …
providing humans with a range of gastronomic, cultural, health, and scientific benefits …
[HTML][HTML] Blue in Food and Beverages—A Review of Socio-Cultural, Economic, and Environmental Implications
A Szmagara - Sustainability, 2024 - mdpi.com
The presented review concerns the cross-disciplinary approaches to the subject of blue food
and blue colourants, the socio-cultural aspects of blue food and beverage consumption …
and blue colourants, the socio-cultural aspects of blue food and beverage consumption …
Combined application of multi-omics techniques and multivariate statistical analysis reveals the core functional microorganisms of Qula in Tibet, China
Y Huang, J Li, T Li, X Deng, Q Zhong, D Wu, Z Liu… - Food Bioscience, 2024 - Elsevier
Tibetan Qula, a traditional fermented food processed from yak milk, is valued for its high
nutritional content and distinctive flavor, but the vast territory of Tibet often results in quality …
nutritional content and distinctive flavor, but the vast territory of Tibet often results in quality …
A comprehensive overview of blue-veined cheeses
I FERROUKHI, C CHASSARD, J MARDON - International Dairy Journal, 2024 - Elsevier
Blue-veined cheeses are popular for their unique characteristics. The purpose of this review
is to gather and consolidate data on blue cheeses worldwide and highlight their biochemical …
is to gather and consolidate data on blue cheeses worldwide and highlight their biochemical …
Blue Cheese
E Mirzakhani, MA Mohammadi, F Ansari… - Dairy Foods …, 2024 - Springer
Blue cheese is a type of cheese that is grown with blue mold (Penicillium roqueforti). Blue
cheese is a general name for types of cheese that are produced from cow, sheep, or goat …
cheese is a general name for types of cheese that are produced from cow, sheep, or goat …
Generation of diversity in the blue cheese mold Penicillium roqueforti and identification of pleiotropic QTL for key cheese-making phenotypes
T Caron, E Crequer, M Le Piver, S Le Prieur, S Brunel… - bioRxiv, 2024 - biorxiv.org
Elucidating the genomic architecture of quantitative traits is essential for our understanding
of adaptation and for breeding in domesticated organisms. Penicillium roqueforti is the mold …
of adaptation and for breeding in domesticated organisms. Penicillium roqueforti is the mold …