Towards high-siderophore-content foods: Optimisation of coprogen production in submerged cultures of Penicillium nalgiovense

Journal of the Science of Food and Agriculture

Volumn 93, Issue 9, 2013, Pages 2221-2228

  Emri, Tamás ^a   Tóth, Viktória ^a   Nagy, Csilla Terézia ^a   Nagy, Gábor ^a   Pócsi, Imre ^a,b   Gyémánt, Gyöngyi ^a   Antal, Károly ^c   Balla, József ^b,d   Balla, György ^b,d   Román, Gyula ^e   Kovács, István ^f   Pócsi, István ^a,d  

^a UNIVERSITY OF DEBRECEN   (Hungary)

^b UNIVERSITY OF DEBRECEN   (Hungary)

^c ESZTERHÁZY KÁROLY UNIVERSITY   (Hungary)

^d INSTITUTE OF EXPERIMENTAL MEDICINE   (Hungary)

^e R KO N Ltd   (Hungary)

^f Szole Ltd   (Hungary)

Author keywords

lactam; Atherosclerosis; Coprogen; Functional food; Penicillium nalgiovense; Sausage

Indexed keywords

ANTIINFECTIVE AGENT; CHLORIDE; COPROGEN; FERRIC CHLORIDE; FERRIC ION; FOOD ADDITIVE; HYDROXAMIC ACID; IRON CHELATING AGENT; SIDEROPHORE;

ARTICLE; BIOSYNTHESIS; CARDIOVASCULAR DISEASE; CELL LINE; CELL SURVIVAL; CHEESE; CHEMISTRY; COCULTURE; COMPARATIVE STUDY; CULTURE MEDIUM; DRUG ANTAGONISM; DRUG EFFECT; FERMENTATION; FOOD PRESERVATION; FUNCTIONAL FOOD; GROWTH, DEVELOPMENT AND AGING; HUMAN; HUNGARY; KERATINOCYTE; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; MYCOLOGY; PENICILLIUM; SACCHAROMYCES CEREVISIAE;

ANTI-INFECTIVE AGENTS; CARDIOVASCULAR DISEASES; CELL LINE; CELL SURVIVAL; CHEESE; CHLORIDES; COCULTURE TECHNIQUES; CULTURE MEDIA, CONDITIONED; FERMENTATION; FERRIC COMPOUNDS; FOOD ADDITIVES; FOOD, PRESERVED; FUNCTIONAL FOOD; HUMANS; HUNGARY; HYDROXAMIC ACIDS; IRON CHELATING AGENTS; KERATINOCYTES; MEAT PRODUCTS; MYCOLOGY; PENICILLIUM; SACCHAROMYCES CEREVISIAE; SIDEROPHORES;

FUNGI; PENICILLIUM; PENICILLIUM NALGIOVENSE; SACCHAROMYCES CEREVISIAE;

EID: 84878729447     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6029     Document Type: Article

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