Strain-Specific Synthesis of Mycophenolic Acid by Penicillium roqueforti in Blue-Veined Cheese

Twenty of 80 strains of Penicillium roqueforti were able to produce up to 600 mg of mycophenolic acid (MPA) liter(−1) in 2% yeast extract-5% sucrose broth. Sixty-two of these strains had been isolated from the main blue-veined cheese varieties of western Europe or from starter cultures. Of these 62...

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Bibliografske podrobnosti

izdano v:	Appl Environ Microbiol
Principais autores:	Engel, Günter, von Milczewski, Karl Ernst, Prokopek, Dieter, Teuber, Michael
Format:	Artigo
Jezik:	Inglês
Izdano:	American Society for Microbiology (ASM) 1982
Teme:	Mycotoxins
Online dostop:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC244182/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16346004/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.43.5.1034-1040.1982
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