Statements (65)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:yeast
|
| gptkbp:can_cause |
allergic reactions
|
| gptkbp:cultivation |
food industry
cheese surfaces |
| gptkbp:has_culture |
controlled environments
cheese cellars |
| gptkbp:has_role |
ripening of soft cheeses
|
| https://www.w3.org/2000/01/rdf-schema#label |
Penicillium camemberti
|
| gptkbp:is_a |
gptkb:yeast
|
| gptkbp:is_associated_with |
blue cheese
|
| gptkbp:is_characterized_by |
white fluffy appearance
|
| gptkbp:is_cultured_for |
cheese flavor development
cheese varieties production commercial cheese production |
| gptkbp:is_cultured_on |
agar plates
|
| gptkbp:is_found_in |
gptkb:Camembert_cheese
gptkb:milk artisan cheese production French cheeses soft-ripened cheeses |
| gptkbp:is_involved_in |
flavor development
|
| gptkbp:is_known_for |
creamy texture
unique aroma distinctive taste producing camembert cheese distinctive rind mold ripening creating a rind moldy surface soft cheese varieties |
| gptkbp:is_part_of |
gptkb:cheese
gptkb:Ascomycota cheese production process cheese varieties food microbiology cheese making process dairy fermentation cheese maturation |
| gptkbp:is_related_to |
gptkb:Penicillium_species
gptkb:Penicillium_roqueforti fermented foods cheese microbiology |
| gptkbp:is_studied_for |
industrial applications
food safety food technology food microbiology mycology research |
| gptkbp:is_used_in |
gptkb:biotechnology
cheese production fermentation processes artisan cheeses cheese recipes culinary applications gourmet cheeses cheese aging cheese industry cheese production techniques cheese flavor enhancement cheese flavor profiles cheese texture improvement |
| gptkbp:produces |
gptkb:Biology
|
| gptkbp:sensitivity |
antifungal agents
|
| gptkbp:bfsParent |
gptkb:Penicillium_mold
gptkb:Penicillium |
| gptkbp:bfsLayer |
6
|