Translation of "Penicillium culture " (English → French) :

penicillium fruit rot of peach

Modifiers The following fourth-character subdivisions are for use with categories R83-R89: Code Title .0 Abnormal level of enzymes .1 Abnormal level of hormones .2 Abnormal level of other drugs, medicaments and biological substances .3 Abnormal level of substances chiefly nonmedicinal as to source .4 Abnormal immunological findings .5 Abnormal microbiological findings Positive culture findings .6 Abnormal cytological findings Abnormal Papanicolaou smear .7 Abnormal histological findings .8 Other abnormal findings Abnormal chromosomal findings .9 Unspecified abnormal finding | Positive culture findings | Abnormal Papanicolaou smear | Abno ...[+++]rmal chromosomal findings

yogurt culture | yoghurt culture | yogurt starter culture | yoghurt starter culture | yogurt starter | yoghurt starter | starter culture

entrepreneurship culture | entrepreneurial culture | culture of entrepreneurship | business creation culture | culture of business creation

The characteristic taste of Jihočeská Zlatá Niva is imparted by cultured Penicillium roqueforti mould (see Section 4.2) which has been used for decades (the culture stock is generally available for use in the food industry).

Microbiological properties: The cheese contains cultured Penicillium roqueforti mould PY or PV, CB or PR1 (up to PR4).

Taste, aroma: Salty, pungent, aromatic, sharp finish, characteristic of cultured Penicillium roqueforti mould.