Abstract
Approximately 850 fungus and yeast strains were tested for their ability to hydroxylateN-acetyl-o-toluidine in the 4′-position. The strain Y-1 selected as the best producer, was identified asFusariumverticilliides, and accumulated 1.5 mg of 4′-hydroxy-N-acetyl-o-toluidine per ml of culture broth.
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