Statements (60)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:yeast
|
| gptkbp:can_cause |
food spoilage
|
| gptkbp:cultivation |
food industry
|
| gptkbp:has_role |
flavor development
|
| https://www.w3.org/2000/01/rdf-schema#label |
Penicillium roqueforti
|
| gptkbp:is_a |
ascomycete
microorganism eukaryote filamentous fungus saprophytic fungus |
| gptkbp:is_associated_with |
moldy foods
|
| gptkbp:is_found_in |
gptkb:Roquefort_cheese
gptkb:ground gptkb:food decaying organic matter various environments natural environments various cheeses fermented dairy products cheese aging environments |
| gptkbp:is_known_for |
its unique flavor profile
its blue-green spores its contribution to cheese varieties producing secondary metabolites its role in cheese aging its ability to produce mycotoxins its enzymatic activity its role in food fermentation |
| gptkbp:is_part_of |
dairy industry
microbial ecology food microbiology cheese making process food microbiota |
| gptkbp:is_related_to |
food safety
Penicillium genus |
| gptkbp:is_studied_for |
antimicrobial properties
its ecological impact its genetic properties its metabolic pathways its industrial applications |
| gptkbp:is_studied_in |
mycology
|
| gptkbp:is_used_for |
fermentation
|
| gptkbp:is_used_in |
gptkb:biotechnology
gptkb:research biological research food preservation cheese production enzyme production fermented foods food technology food flavoring industrial fermentation biopreservation blue cheeses food fermentation processes |
| gptkbp:produces |
blue mold
|
| gptkbp:bfsParent |
gptkb:Roquefort_cheese
gptkb:Penicillium_mold gptkb:Penicillium |
| gptkbp:bfsLayer |
6
|