Organization of the gene cluster for biosynthesis of penicillin in Penicillium nalgiovense and antibiotic production in cured dry sausages - Laich, F; Fierro, F; Cardoza, R.E; Martin, J.F (Applied and Environmental Microbiology, 1999)
Keywords: agar; antibacterial properties; Antibiotics; Aspergillus nidulans; Bacteria; beta-lactamase; Biological and medical sciences; Biosynthesis; Blotting, Southern; Culture Media; cured meats; DNA Fingerprinting; Food industries; Food preservation; Fundamental and applied biological sciences. Psychology; Fungi; Genes; Genes, Fungal; genetics; isolation & purification; liquids; Meat; Meat and meat product industries; Meat Products; Meat Products - microbiology; metabolism; Microbiology; Multigene Family; Mycology; Nucleic Acid Hybridization; Penicillins; Penicillins - biosynthesis; Penicillium; Penicillium - genetics; Penicillium - isolation & purification; Penicillium - metabolism; Penicillium chrysogenum; Penicillium chrysogenum - genetics; Penicillium nalgiovense; Restriction Mapping; ripening; salami; Spain; Spain; Gene cluster; Sausage; Preservation; Meat product; Homology; Gene organization; Biosynthesis; Fungi; Characterization; Antibiotic; Penicillin; Isolate; Fungi Imperfecti; Biological contamination; Thallophyta