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...
| Main Authors: | , , , , , , |
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| Format: | Online |
| Language: | English |
| Published: |
Public Library of Science
2016
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708987/ |