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Several strains of micromycetes used as fermentation agents in the cheese industry or having led to accidents during cheese making are able to favor the formation of nitrosamines in 60% of the cases. The concentrations observed are similar to those found by other authors with other microorganisms. The results obtained in a semi-synthetic medium are checked during the ripening of experimental camembert type cheese made from milk containing nitrates and cultured with a strain of Penicillium camemberti, which favors very much the synthesis of nitrosamines. The amount of nitrosodimethylamine formed in this cheese increases from 5 to 20 ppb during ripening. A tentative explanation of the mechanism of formation is outlined.
D Klein, and
A Keshavarz, and
P Lafont, and
J Hardy, and
G Debry
January 1980,
IARC scientific publications,
D Klein, and
A Keshavarz, and
P Lafont, and
J Hardy, and
G Debry
March 1979,
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D Klein, and
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G Debry
July 1987,
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D Klein, and
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P Lafont, and
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IARC scientific publications,
D Klein, and
A Keshavarz, and
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J Hardy, and
G Debry
January 1976,
IARC scientific publications,
D Klein, and
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January 1980,
Voprosy pitaniia,
D Klein, and
A Keshavarz, and
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J Hardy, and
G Debry
December 1972,
Canadian journal of microbiology,
D Klein, and
A Keshavarz, and
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G Debry
June 1995,
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D Klein, and
A Keshavarz, and
P Lafont, and
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G Debry
January 2001,
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D Klein, and
A Keshavarz, and
P Lafont, and
J Hardy, and
G Debry
January 1990,
Voprosy pitaniia,
