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Figure 1 | BMC Genomics

Figure 1

From: Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidumreveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese

Figure 1

Evolution of pH and fungal growth during Camembert cheese ripening. The ripening culture was a mixture of (□) G. candidum LMA-1028 and (▲) P. camemberti LMA- 1029. Each strain was quantified individually using a TaqMan real-time qPCR method [41], over 77 days of ripening. pH (×) measures were taken weekly until day 50.

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BMC Genomics

ISSN: 1471-2164

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