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

Abstract

Twenty of 80 strains of Penicillium roqueforti were able to produce up to 600 mg of mycophenolic acid (MPA) liter 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 dairy strains, only 7 had MPA-producing potential in vitro… (More)

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@article{Engel1982StrainSpecificSO, title={Strain-Specific Synthesis of Mycophenolic Acid by Penicillium roqueforti in Blue-Veined Cheese.}, author={G. Engel and K E von Milczewski and D Prokopek and Michael Teuber}, journal={Applied and environmental microbiology}, year={1982}, volume={43 5}, pages={1034-40} }