Organization of the Gene Cluster for Biosynthesis of Penicillin in Penicillium nalgiovense and Antibiotic Production in Cured Dry Sausages

Several fungal isolates obtained from two cured meat products from Spain were identified as Penicillium nalgiovense by their morphological features and by DNA fingerprinting. All P. nalgiovense isolates showed antibiotic activity in agar diffusion assays, and their penicillin production in liquid co...

ver descrição completa

Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Laich, Federico, Fierro, Francisco, Cardoza, Rosa Elena, Martin, Juan F.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1999
Assuntos:	Mycology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC91170/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10049889/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.65.3.1236-1240.1999
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!