Production of mycophenolic acid by Penicillium roqueforti strains.
Appl Environ Microbiol
; 37(3): 365-8, 1979 Mar.
Article
em En
| MEDLINE
| ID: mdl-453818
ABSTRACT
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. However, under some experimental conditions, mycophenolic acid was not alone responsible for the toxicity of culture extracts to chicken embryos.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Penicillium
/
Queijo
/
Microbiologia de Alimentos
/
Ácido Micofenólico
Limite:
Animals
Idioma:
En
Ano de publicação:
1979
Tipo de documento:
Article