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...
Na minha lista:
| Udgivet i: | Appl Environ Microbiol |
|---|---|
| Principais autores: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
American Society for Microbiology (ASM)
1979
|
| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC243222/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/453818/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.37.3.365-368.1979 |
| Tags: |
Ingen Tags, Vær først til at tagge denne postø!
|