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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| Publié dans: | Appl Environ Microbiol |
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| Auteurs principaux: | , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
American Society for Microbiology (ASM)
2002
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| Sujets: | |
| Accès en ligne: | 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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