Fig. 6: UV colour mutant strains and their applications in cheese production. | npj Science of Food

Fig. 6: UV colour mutant strains and their applications in cheese production.

From: New colours for old in the blue-cheese fungus Penicillium roqueforti

Fig. 6: UV colour mutant strains and their applications in cheese production.

Wild-type and representative UV colour mutant strains of Pencillium roqueforti: a Parental (wild type) 74–88, b 74-88-1 (arp2-T290A), c 74-88-2 (abr1-Y42*;D43N), d 74-88-4 e 74-88-5 (ayg1-L258P), f 74-88-6, g 74-88-10, h 74-88-12 (ayg1-C344R), i B20-1 (alb1-L102S). Cross sections of cheeses made with parental and UV colour derivatives (mutants) of Penicillium roqueforti strain B20: j Parental wild-type B20, k strain B20-14 (green), l strain B20-10 (fawn), m strain B20-4 (albino/white). All cheeses matured for 12 weeks to allow sporulation and colour development.

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