Production of Penicillin by Fungi Growing on Food Products: Identification of a Complete Penicillin Gene Cluster in Penicillium griseofulvum and a Truncated Cluster in Penicillium verrucosum

Mycobiota growing on food is often beneficial for the ripening and development of the specific flavor characteristics of the product, but it can also be harmful due to the production of undesirable compounds such as mycotoxins or antibiotics. Some of the fungi most frequently isolated from fermented...

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Bibliografische Detailangaben

Veröffentlicht in:	Appl Environ Microbiol
Hauptverfasser:	Laich, Federico, Fierro, Francisco, Martín, Juan F.
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	American Society for Microbiology (ASM) 2002
Schlagworte:	Food Microbiology
Online-Zugang:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC123731/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/11872470/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.68.3.1211-1219.2002
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