“…[1,3,13] The medium was composed of yeast extract (4 g L -1 , Hartge Ingredients, Hamburg, Germany), malt extract (10 g L -1 , Difco Laboratories, Detroit, USA), glucose (4 g L -1 , Stockmeier, Herford, Germany). Cultures were harvested after 7 d, when the concentration of the omphalotins (analyzed by HPLC-MS) had reached its maximum.…”