Aroma-Forming Substances from a Culture of the Mold Fungus Penicillium roquefortiGrown on Curd

Production of aroma-forming substances by Penicillium roquefortistrains No. 31 and No. 541-A grown on curd was studied. The data showed that strain No. 541-A is the most promising producer of cheese flavor. The flavor acquired a soily scent after more than 5 days cultivation, which may hamper the use of these cultures (particularly, No. 31) in the food industry.