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...
Zapisane w:
| Wydane w: | Appl Environ Microbiol |
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| Główni autorzy: | , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
American Society for Microbiology (ASM)
1979
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| Hasła przedmiotowe: | |
| Dostęp online: | 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 |
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