Organization of the gene cluster for biosynthesis of penicillin in Penicillium nalgiovense and antibiotic production in cured dry sausages

• Published in: Applied and Environmental Microbiology Vol. 65; no. 3; pp. 1236 - 1240
• Main Authors: Laich, F, Fierro, F, Cardoza, R.E, Martin, J.F
• Format: Journal Article
• Language: English
• Published: Washington, DC American Society for Microbiology 01.03.1999
• Subjects: 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

Several fungal isolates obtained from two cured meat products from Spain were identified as Penicillium nalgiovense by their morphological features and by DNA fingerprinting. All P. nalgiovense isolates showed antibiotic activity in agar diffusion assays, and their penicillin production in liquid co...