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Remarks on the appearance of "violine" on Cantal cheese (a note)
C Chabalier1, R Ratomahenina, P Galzy
1Institute of Industrial Microbiology and Genetics, Montpellier, France.
Acta Microbiologica Et Immunologica Hungarica
|January 1, 1995
Abstract:
A mould, Scopulariopsis brevicaulis was isolated from a Cantal cheese. This mould was responsible for the "violine" phenomenon. It's optimum pH growth was about 7 and the mould was able to grow suitably at 10 degrees C, the temperature of cellar for cheese ripening. It was inhibited by high sodium chloride contents or low water activities.