Identification and Functional Analysis of the Mycophenolic Acid Gene Cluster of Penicillium roqueforti

The filamentous fungus Penicillium roqueforti is widely known as the ripening agent of blue-veined cheeses. Additionally, this fungus is able to produce several secondary metabolites, including the meroterpenoid compound mycophenolic acid (MPA). Cheeses ripened with P. roqueforti are usually contami...

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Detalles Bibliográficos
Autores principales: Del-Cid, Abdiel, Gil-Durán, Carlos, Vaca, Inmaculada, Rojas-Aedo, Juan F., García-Rico, Ramón O., Levicán, Gloria, Chávez, Renato
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708987/
https://www.ncbi.nlm.nih.gov/pubmed/26751579
http://dx.doi.org/10.1371/journal.pone.0147047

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708987/
https://www.ncbi.nlm.nih.gov/pubmed/26751579
http://dx.doi.org/10.1371/journal.pone.0147047

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