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By M. Jakobsen, M. D. Cantor, L. Jespersen (auth.), Professor Dr. Heinz D. Osiewacz (eds.)

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Lait 56(559/560):622-644 Lamberet G. Menassa A (1983) Determination et niveau des activites Iipolytiques dans les £romages it pate persillee. Lait 63:333-344 Larsen MD, Jensen K (1999) The effects of environmental conditions on the lipolytic activity of strains of Penicillium roqlleforti. Int J Food Microbiol 46:159-166 Larsen MD, Kristiansen KR, Hansen TK (1998) Characterization of the proteolytic activity of starter cultures of Penicillium roqueforti for production of blue veined cheeses. Int J Food Microbiol 43:215-221 Larsen TO, Frisvad JC (1995) Chcmosystematics of Penicillium based on profiles of volatile metabolites.

Caracterisation d'une protease neutre. Lait 57:471-491 Lenoir J, Auberger B, Gripon JC (1979) Les caracteres du systeme proteolytique de Penicillium caseicolum. III. Caracterisation d'une protease acide. Lait 59:244-268 Lund F (1995) Differentiating Penicillium species by detection of indole metabolites using a filter paper method. Lett Appl Mierobiol 20:228-231 Lund F, Frisvad Je, Filtenborg 0 (1995) Associated mycoflora of cheese. Food Microbiol 12:173-180 Lucke FK (1998) Fermented sausages. In: Wood B18 (ed) Microbiology of fermented foods 2.

Lactis, significant negative and positive interactions were demonstrated in laboratory media and in a cheese-based model system. The negative interactions were seen as inhibition of growth and sporulation of P. roqueforti, whereas positive interactions appeared as faster growth, thicker and more velvety mycelia and a more intense blue colour of the conidia. The influence of yeasts on growth and sporulation of P. roqueforti varied significantly between the three yeast species, but the pattern of interaction was similar for all strains of P.

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