[Aroma-forming substance from a culture of the mold fungus Penicillium roqueforti during growth on milk curds].

Production of aroma-forming substances by Penicillium roqueforti strains no. 31 and no. 541-A grown on curd was studied. The data showed that the strain no. 541-A is the most promising producer of cheese flavor. The flavor acquired a soily scent after a long-term (4-5 days) cultivation, which may hamper the use of these cultures (particularly, no. 31) in the food industry.