Roquefortine C
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Roquefortine C
| Roquefortine C | |
|---|---|
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| Identifiers | |
| CAS number | 58735-64-1 |
| Properties | |
| Molecular formula | C22H23N5O2 |
| Molar mass | 389.5 g/mol |
| Appearance | White to off-white solid |
| Solubility in water | Soluble in ethanol, methanol, DMF or DMSO |
 C (verify) (what is:  / ?)Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) |
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| Infobox references | |
Roquefortin C is a mycotoxin produced by various fungi, particularly species from the Penicillium genus.[1] It was first isolated from a strain of Penicillium roqueforti, a species commercially used to make Roquefort cheese.
References
- ^ Kokkonen M, Jestoi M, Rizzo A (2005). "The effect of substrate on mycotoxin production of selected Penicillium strains". International Journal of Food Microbiology 99 (2): 207–14. doi:10.1016/j.ijfoodmicro.2004.08.014. PMID 15734568. http://linkinghub.elsevier.com/retrieve/pii/S0168-1605(04)00433-7.
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