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Mycophenolic acid in blue vein cheese

XXI International Dairy Congress Vol 1, Book 1: 478-479

Mycophenolic acid in blue vein cheese

62 of 79 strains of Penicillium roqueforti, examined for production of mycophenolic acid (MA), were isolated from blue-mould cheeses or starters. 7 of them, all isolated from cheeses of 1 cheesemaker, formed 10-45 p.p.m. MA in the growth medium.

Accession: 001101029

Related references

Engel, G.; von Milczewski, K.E.; Prokopek, D.; Teuber, M., 1982: Strain-Specific Synthesis of Mycophenolic Acid by Penicillium roqueforti in Blue-Veined Cheese. Twenty of 80 strains of Penicillium roqueforti were able to produce up to 600 mg of mycophenolic acid (MPA) liter in 2% yeast extract-5% sucrose broth. Sixty-two of these strains had been isolated from the main blue-veined cheese varieties of west...

Klepacki, J.; Klawitter, J.; Bendrick-Peart, J.; Schniedewind, B.; Heischmann, S.; Shokati, T.; Christians, U.; Klawitter, J., 2012: A high-throughput U-HPLC-MS/MS assay for the quantification of mycophenolic acid and its major metabolites mycophenolic acid glucuronide and mycophenolic acid acyl-glucuronide in human plasma and urine. Mycophenolic acid (MPA) is used as an immunosuppressant after organ transplantation and for the treatment of immune diseases. There is increasing evidence that therapeutic drug monitoring and plasma concentration-guided dose adjustments are benefi...

Fernandez Salguero J.; Marcos A.; Alcala M.; Esteban M.A., 1989: Proteolysis of cabrales cheese and other european blue vein cheese varieties. The extent and level of proteolysis were evaluated in Cabrales and five other European blue vein cheese varieties, Bleu de Bresse, Danablu, Edelpilzkase, Gorgonzola and Roquefort, by analysing their different N-containing constituents and determin...

Siriwardana, M.G.; Lafont, P., 1979: Determination of mycophenolic acid, penicillic acid, patulin, sterigmatocystin, and aflatoxins in cheese. A method has been developed for detection of aflatoxins, mycophenolic acid, patulin, penicillic acid, and sterigmatocystin in cheese. It is based on selective extraction with a mixture of equal volumes of 5% sodium chloride, methanol, and aceton,...

Kanauchi, T.; Yoshioka, Y.; Hamamoto, M., 1962: Microbiological studies on blue veined cheese. II. Lactic acid bacteria isolated from blue veined cheese in the ripening period.. The classification and distribution of lactic acid bacteria isolated from blue cheese and starter (see D.S.A. 23) was studied. Str. cremoris predominated among the streptococci, followed by Str. thermophilus and small numbers of Str. lactis. L. pl...

Usleber, E.; Dade, M.; Schneider, E.; Dietrich, R.; Bauer, J.; Märtlbauer, E., 2008: Enzyme immunoassay for mycophenolic acid in milk and cheese. Mycophenolic acid (MPA) was reacted with <i>N</i>-hydroxysuccinimide and conjugated to keyhole limpet hemocyanin (KLH), and to horseradish peroxidase (HRP), respectively. The MPA-KLH was used to produce anti-MPA antiserum in rabbits. A...

Hedrick, T.I.; Kondrup, E.; Williamson, W.T., 1968: Preparation of blue cheese by adding to the cheese a blue cheese mold and ripening the curd in a divided condition. Starter organisms, a suitable mould (primarily P. roqueforti and rennet are added to the cheese milk. The resultant curd is divided into small pieces, the whey drained off, and the curd kept divided (with or without periodic salting and stirring)...

Morris, T.A., 1964: The manufacture of blue-vein cheese in Queensland. The manufacturing methods developed for the commercial production of blue-vein cheese in Queensland are described. The culturing of the fungus, Penicillium roqueforti, is described. The yield, weight losses in ripening and the composition of the c...

Juffs, H.; Dennien, G., 1978: Queenslands blue vein cheese industry. Queensland agricultural journal: 104 (1) 98-100

Coghill, D., 1979: The ripening of Blue vein cheese: a review. This review considers microbiological and biochemical aspects of the ripening of Blue vein cheeses, including the roles of Penicillium roqueforti, starter bacteria and natural milk flora and contaminants in cheese ripening. Lipolytic and proteolyt...