Towards high‐siderophore‐content foods: optimisation of coprogen production in submerged cultures of <i>Penicillium nalgiovense</i>

Abstract

These data may be exploitable in the future development of high-siderophore-content foods and/or food additives. Nevertheless, the use of P. nalgiovense fermentation broths for these purposes may be limited by the instability of coprogen in fermentation media and by the β-lactam production by the fungus.