This study sought a better understanding of the mechanism of
the near-ultraviolet inhibition of microsclerotia and pigment formation
in the fungus Verticillium albo-atrum Reinke & Berth. by observing
changes which occur in certain major biochemical components:
lipids, chitin, RNA, DNA, protein carbohydrates, and pigment.
The most important finding was that...
Numerous attempts have been made to identify the flavor
compounds in Blue cheese, however, duplication of Blue cheese
flavor has not yet been accomplished. Therefore, it was desirable
to make a qualitative and quantitative investigation of Blue
cheese flavor compounds and to study the effect of certain microorganisms
on Blue...