A carregar...
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...
Na minha lista:
| Publicado no: | Appl Environ Microbiol |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology (ASM)
1982
|
| Assuntos: | |
| Acesso em linha: | 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 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|