Optimization of culture medium for aroma production byCeratocystis fimbriata

This publication has 11 references indexed in Scilit:

• Accelerated production of blue cheese flavors by fermentation on granular curds with lipase addition
  Le Lait, 1989
• Spore production of Penicillium roqueforti by solid state fermentation: Stoichiometry, growth and sporulation behavior
  Biotechnology & Bioengineering, 1987
• Effect of carbon source on aroma production byTrichoderma viride
  World Journal of Microbiology and Biotechnology, 1986
• AROMA-PRODUCING FUNGI: INFLUENCE OF STRAIN SPECIFICITY AND CULTURE CONDITIONS ON AROMA PRODUCTION
  Published by Walter de Gruyter GmbH ,1981
• A Study of Factors Affecting the Synthesis of Terpenes by Ceratocystis Variospora
  Mycologia, 1978
• Biosynthesis of monoterpenes by Ceratocystis moniliformis
  Phytochemistry, 1977
• Enzymes of penicillium roqueforti involved in the biosynthesis of cheese flavor
  C R C Critical Reviews in Food Science and Nutrition, 1976
• Odorous Constituents of Penicillium Decumbens
  Mycologia, 1975
• Characterization of the major aroma constituent of the fungus Trichoderma viride
  Journal of Agricultural and Food Chemistry, 1972
• Preliminary account of the odour of wood-destroying fungi in culture
  Transactions of the British Mycological Society, 1939