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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...

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Detalhes bibliográficos
Publicado no:Appl Environ Microbiol
Main Authors: Lafont, P, Debeaupuis, J P, Gaillardin, M, Payen, J
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology (ASM) 1979
Assuntos:
Acesso em linha: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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