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Literature DB >> 15640234

Byssochlamys nivea as a source of mycophenolic acid.

Olivier Puel¹, Souria Tadrist, Pierre Galtier, Isabelle P Oswald, Marcel Delaforge.

Abstract

Byssochlamys species are responsible for spoilage and degradation of fruits and silages and can also produce the mycotoxin patulin. We analyzed secondary metabolite production by Byssochlamys nivea. Mycophenolic acid and its precursors, 5-methylorsellinic acid and 5,7-dihydroxy-4-methylphthalide, were identified in all of the B. nivea strains that we examined.

Entities: Chemical Species

Mesh：

Substances：
Patulin
Mycophenolic Acid

Year: 2005 PMID： 15640234 PMCID： PMC544229 DOI： 10.1128/AEM.71.1.550-553.2005

Source DB: PubMed Journal: Appl Environ Microbiol ISSN： 0099-2240 Impact factor: 4.792

15 in total

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15 in total

1. Optimization of submerged fermentation conditions for immunosuppressant mycophenolic acid production by Penicillium roqueforti isolated from blue-molded cheeses: enhanced production by ultraviolet and gamma irradiation.

Authors: Ahmed A Ismaiel; Ashraf S Ahmed; El-Sayed R El-Sayed
Journal: World J Microbiol Biotechnol Date: 2014-06-14 Impact factor: 3.312

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Authors: Bjarne G Hansen; Bo Salomonsen; Morten T Nielsen; Jakob B Nielsen; Niels B Hansen; Kristian F Nielsen; Torsten B Regueira; Jens Nielsen; Kiran R Patil; Uffe H Mortensen
Journal: Appl Environ Microbiol Date: 2011-03-11 Impact factor: 4.792

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Authors: Richard Dietrich; Erwin Märtlbauer
Journal: Mycotoxin Res Date: 2015-09-17 Impact factor: 3.833

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Authors: Guillermo Schmeda-Hirschmann; Carlos Aranda; Marcela Kurina; Jaime A Rodríguez; Cristina Theoduloz
Journal: Molecules Date: 2007-05-21 Impact factor: 4.411

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Authors: Marie Pierre Artigot; Nicolas Loiseau; Joelle Laffitte; Lina Mas-Reguieg; Souria Tadrist; Isabelle P Oswald; Olivier Puel
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Authors: Joanna Tannous; Ali Atoui; André El Khoury; Ziad Francis; Isabelle P Oswald; Olivier Puel; Roger Lteif
Journal: Food Sci Nutr Date: 2015-12-16 Impact factor: 2.863