Concepedia

Mold Communities

Mold Communities is a microbial assemblage characterized by the coexistence of filamentous fungi on the surface of cheese, distinguished by species-specific interactions and metabolic activities that influence the ripening, flavor, and safety of fermented dairy products.

42

Publications

1.3K

Citations

145

Authors

62

Institutions

Publications per year

2017–2026

8

Parents

Publications

42

Diversity of Yeast and Mold Species from a Variety of Cheese Types

Nabaraj Banjara, Mallory J. Van Haute, Heather E. Hallen‐Adams · Current Microbiology · 2015 · 138 citations

, , +14

The growth unit of the mould Geotrichum candidum

I.Y. Caldwell, Anthony P. J. Trinci · Archives of Microbiology · 1973 · 118 citations

, , +14

Penicillium commune, P. camembertii, the origin of white cheese moulds, and the production of cyclopiazonic acid

John I. Pitt, R. H. Cruickshank, L. Leistner · Food Microbiology · 1986 · 75 citations

, , +14

Fungal Growth and the Presence of Sterigmatocystin in Hard Cheese

M.D. Northolt, Hans P. van Egmond, Poppie Soentoro et al. · Journal of AOAC INTERNATIONAL · 1980 · 61 citations · Full text

, , +15

MYCOTOXIN PRODUCING‐POTENTIAL OF MOLDS ISOLATED FROM CHEDDAR CHEESE

Lloyd B. Bullerman, F. J. OLIVIGNI · Journal of Food Science · 1974 · 61 citations

, , +10

1–5 of 42

Authors

145

  1. LB
    Lloyd B. Bullerman

    University of Nebraska–Lincoln, United States

    2 publications · 86 citations

    2

    h-index

  2. BÇ
    Bülent Çeti̇n

    Atatürk University, Türkiye

    2 publications · 41 citations

    2

    h-index

  3. MD
    Monika Dzieciol

    University of Veterinary Medicine Vienna, Austria

    1 publications · 38 citations

    1

    h-index

  4. MF
    Martin Frobisher

    Johns Hopkins University, United States

    1 publications · 30 citations

    1

    h-index

  5. MD
    Marianne Decker

    Technical University of Denmark, Denmark

    1 publications · 20 citations

    1

    h-index

1–5 of 145

Institutions

62

  1. University of Nebraska–Lincoln

    Lincoln, United States

    3 h-index

    8 publications

    611 citations

  2. Erciyes University

    Kayseri, Türkiye

    2 h-index

    7 publications

    108 citations

  3. Atatürk University

    Erzurum, Türkiye

    2 h-index

    4 publications

    65 citations

  4. Centre National de la Recherche Scientifique

    Paris, France

    2 h-index

    13 publications

    277 citations

  5. Chinese Academy of Sciences

    Beijing, China

    1 h-index

    2 publications

    94 citations

  6. Shepherd University

    Shepherdstown, United States

    1 h-index

    1 publications

    19 citations

  7. University of Córdoba

    Córdoba, Spain

    1 h-index

    4 publications

    112 citations

  8. University of Kassel

    Kassel, Germany

    1 h-index

    1 publications

    24 citations

1–8 of 62

Venues

  1. International Journal of Food Microbiology

    5 publications · 122 citations

    5

    h-index

  2. Journal of Food Protection

    3 publications · 88 citations

    3

    h-index

  3. Food Control

    2 publications · 68 citations

    2

    h-index

  4. International Dairy Journal

    2 publications · 49 citations

    2

    h-index

  5. PubMed

    Repository · 1 publications · 13 citations

    1

    h-index

1–5