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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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Autors principals: Lafont, P, Debeaupuis, J P, Gaillardin, M, Payen, J
Format: Artigo
Idioma:Inglês
Publicat: 1979
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Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC243222/
https://ncbi.nlm.nih.gov/pubmed/453818
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