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Statements

Subject Item
dbr:Mold
dbo:wikiPageWikiLink
dbr:Penicillium_nalgiovense
Subject Item
dbr:List_of_microorganisms_used_in_food_and_beverage_preparation
dbo:wikiPageWikiLink
dbr:Penicillium_nalgiovense
Subject Item
dbr:Penicillium
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dbr:Penicillium_nalgiovense
Subject Item
dbr:Penicillium_nalgiovense
rdf:type
dbo:Eukaryote
rdfs:label
Penicillium nalgiovense Penicillium nalgiovense Penicillium nalgiovense Penicillium nalgiovense
rdfs:comment
Penicillium nalgiovense is an anamorph species of the genus Penicillium with lipolytic and proteolytic activity, which was first isolated from . This species produces , , and Penicillium nalgiovense is used for the maturation of certain fermented salami varieties and ham. In this process it protects the meat from colonization by other molds and bacteria Penicillium nalgiovense ist eine anamorphe Art der Gattung Penicillium mit lipolytischer und proteolytischer Aktivität, die erstmals aus Ellischauer Käse isoliert wurde. Diese Art produziert , und . Penicillium nalgiovense wird für die Reifung bestimmter fermentierter Salamisorten und Schinken verwendet. Dabei schützt es das Fleisch vor der Besiedlung durch andere Schimmelpilze und Bakterien. Penicillium nalgiovense är en svampart som beskrevs av Laxa 1932. Penicillium nalgiovense ingår i släktet Penicillium och familjen Trichocomaceae. Inga underarter finns listade i Catalogue of Life. Penicíllium nalgiovénse (лат.) — вид несовершенных грибов (телеоморфная стадия неизвестна), относящийся к роду Пеницилл (Penicillium). Один из основных микромицетов, используемых для ферментации салями и других сухих колбас в Европе.
dcterms:subject
dbc:Molds_used_in_food_production dbc:Penicillium dbc:Fungi_described_in_1932
dbo:wikiPageID
46844110
dbo:wikiPageRevisionID
1044028122
dbo:wikiPageWikiLink
dbr:Dichlorodiaportin dbc:Molds_used_in_food_production dbr:Penicillium dbc:Penicillium dbr:Lipolytic dbc:Fungi_described_in_1932 dbr:Ellischau_cheese dbr:Salami dbr:Diaportinic_acid dbr:Anamorph dbr:Diaportinol dbr:Proteolytic
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n6:ICMP_5611
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dbpedia-sv:Penicillium_nalgiovense n12:8ytD dbpedia-ru:Penicillium_nalgiovense dbpedia-war:Penicillium_nalgiovense wikidata:Q10622998 yago-res:Penicillium_nalgiovense dbpedia-de:Penicillium_nalgiovense n22:Penicillium_nalgiovense
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5337.2
dbp:wikiPageUsesTemplate
dbt:Cite_journal dbt:Short_description dbt:Cite_book dbt:Reflist dbt:Speciesbox dbt:Taxonbar
dbp:authority
Laxa, O. 1932
dbp:genus
Penicillium
dbp:species
nalgiovense
dbp:synonyms
Penicillium nalgiovensis
dbo:abstract
Penicillium nalgiovense ist eine anamorphe Art der Gattung Penicillium mit lipolytischer und proteolytischer Aktivität, die erstmals aus Ellischauer Käse isoliert wurde. Diese Art produziert , und . Penicillium nalgiovense wird für die Reifung bestimmter fermentierter Salamisorten und Schinken verwendet. Dabei schützt es das Fleisch vor der Besiedlung durch andere Schimmelpilze und Bakterien. Penicíllium nalgiovénse (лат.) — вид несовершенных грибов (телеоморфная стадия неизвестна), относящийся к роду Пеницилл (Penicillium). Один из основных микромицетов, используемых для ферментации салями и других сухих колбас в Европе. Penicillium nalgiovense is an anamorph species of the genus Penicillium with lipolytic and proteolytic activity, which was first isolated from . This species produces , , and Penicillium nalgiovense is used for the maturation of certain fermented salami varieties and ham. In this process it protects the meat from colonization by other molds and bacteria Penicillium nalgiovense är en svampart som beskrevs av Laxa 1932. Penicillium nalgiovense ingår i släktet Penicillium och familjen Trichocomaceae. Inga underarter finns listade i Catalogue of Life.
gold:hypernym
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wikipedia-en:Penicillium_nalgiovense?oldid=1044028122&ns=0
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dbr:List_of_Penicillium_species
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dbr:Penicillium_nalgiovense
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dbr:Penicillium_nalgiovensis
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dbr:Penicillium_nalgiovense
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