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

摘要: Background Fungal siderophores are likely to possess atheroprotective effects in humans, and therefore studies needed develop siderophore-rich food additives or functional foods increase the siderophore uptake people prone cardiovascular diseases. In this study contents of mould-ripened cheeses meat products were analysed coprogen production by Penicillium nalgiovense was characterised. Results High concentrations hexadentate fungal detected penicillia-ripened Camembert- Roquefort-type also some sausages. one sausage fermented P. nalgiovense, content comparable those found cheeses. produced high submerged cultures, which affected predominantly available carbon nitrogen sources under iron starvation. Considerable yields still detectable presence when fermentation medium supplemented with chelator Na2-EDTA co-cultivated Saccharomyces cerevisiae. Conclusion These data may be exploitable future development high-siderophore-content and/or additives. Nevertheless, use broths for these purposes limited instability media β-lactam fungus. © 2012 Society Chemical Industry