Production of mycophenolic acid by Penicillium roqueforti strains
- 1 March 1979
- journal article
- research article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 37 (3) , 365-368
- https://doi.org/10.1128/aem.37.3.365-368.1979
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.This publication has 12 references indexed in Scilit:
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