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Production of mycophenolic acid by Penicillium roqueforti strains.

Sixteen strains of Penicillium roqueforti Thom, isolated from blue-molded cheeses, were studied. In vitro, all of these strains produced mycophenolic acid, some on the order of 0.8 to 4 mg/g od dry culture. The greatest yields were obtained after 10 days of incubation of cultures at 15 degrees C. Ho...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Lafont, P, Debeaupuis, J P, Gaillardin, M, Payen, J
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: 1979
Gaiak:
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC243222/
https://ncbi.nlm.nih.gov/pubmed/453818
Etiketak: Etiketa erantsi
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