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Penicillium nalgiovense : ウィキペディア英語版 | Penicillium nalgiovense
''Penicillium nalgiovense'' is an anamorph species of the genus of ''Penicillium'' with lipolytic and proteolytic activity, which was first isolated from ellischau cheese.〔〔(UniProt )〕〔(ATCC )〕〔Deutsche Sammlung von Mikroorganismen und Zellkulturen ()〕 This species produces amphotericin B, dichlorodiaportin, diaportinol, and diaportinic acid ''Penicillium nalgiovense'' is used for the maturation of certain fermented salami varieties and ham.〔(www.schimmel-schimmelpilze.de )〕 In this process it prevents the meat of getting colonization by other molds and bacteria〔 == Further reading ==
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抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Penicillium nalgiovense」の詳細全文を読む
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