罗克福青霉菌株产麦考酚酸。
Production of mycophenolic acid by Penicillium roqueforti strains.
作者信息
Lafont P, Debeaupuis J P, Gaillardin M, Payen J
出版信息
Appl Environ Microbiol. 1979 Mar;37(3):365-8. doi: 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.
摘要
对从蓝纹奶酪中分离出的16株娄地青霉进行了研究。在体外，所有这些菌株都产生霉酚酸，有些菌株产生的霉酚酸量约为每克干培养物0.8至4毫克。在15摄氏度下培养10天后获得了最高产量。然而，在某些实验条件下，霉酚酸并非培养物提取物对鸡胚毒性的唯一原因。
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