Penicillium commune

Penicillium commune
Scientific classification
Kingdom:Fungi
Division:Ascomycota
Class:Eurotiomycetes
Order:Eurotiales
Family:Trichocomaceae
Genus:Penicillium
Species: P. commune
Binomial name
Penicillium commune
Type strain
ATCC 18232, CBS 343.51, CCF 1245, FRR 3402, IMI 089312, LSHB BB264, LSHB Sm85, MUCL 31780, MUCL 39347, NRRL 3402, QM 8148[2]
Synonyms[1]

Penicillium flavoglaucum,
Penicillium fuscoglaucum,
Penicillium lanosogriseum,
Penicillium lanosoviride,
Penicillium psittacinum,
Penicillium ochraceum var. macrosporum,
Penicillium cyclopium var. album,
Penicillium roqueforti var. punctatum

Penicillium commune is a fungus species of the genus of Penicillium which occurs in dry-cured meat products and cheese.[1][3][4][5][6] Penicillium commune produces the mycotoxins cyclopiazonic acid, rugulovasines, viridicatin, penitrem A, roquefortine comazaphilone A, comazaphilone B, comazaphilone C, comazaphilone D, comazaphilone E and comazaphilone F[5][6][7][8]

Further reading

  • Lund, F (1996). "Direct identification of the common cheese contaminant Penicillium commune in factory air samples as an aid to factory hygiene". Letters in Applied Microbiology. 22 (5): 339–41. doi:10.1111/j.1472-765x.1996.tb01174.x. PMID 8672271.
  • Wagener, R. E.; Davis, N. D.; Diener, U. L. (1980). "Penitrem a and Roquefortine Production by Penicillium commune". Applied and Environmental Microbiology. 39 (4): 882–7. PMC 291438. PMID 16345552.
  • Gao, S. S.; Li, X. M.; Zhang, Y.; Li, C. S.; Cui, C. M.; Wang, B. G. (2011). "Comazaphilones A−F, Azaphilone Derivatives from the Marine Sediment-Derived Fungus Penicillium communeQSD-17". Journal of Natural Products. 74 (2): 256–261. doi:10.1021/np100788h. PMID 21226488.
  • Lund, F.; Nielsen, A. B.; Skouboe, P. (2003). "Distribution of Penicillium commune isolates in cheese dairies mapped using secondary metabolite profiles, morphotypes, RAPD and AFLP fingerprinting". Food Microbiology. 20 (6): 725–734. doi:10.1016/S0740-0020(02)00160-0.
  • Cheong, E. Y. L.; Sandhu, A.; Jayabalan, J.; Kieu Le, T. T.; Nhiep, N. T.; My Ho, H. T.; Zwielehner, J.; Bansal, N.; Turner, M. S. (2014). "Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese". Food Control. 46: 91–97. doi:10.1016/j.foodcont.2014.05.011.
  • John I. Pitt, Ailsa D. Hocking (2009). Fungi and Food Spoilage (3 ed.). Springer Science & Business Media. ISBN 0387922075.
  • www.schimmel-schimmelpilze.de

See also

References

  1. 1 2 3 MycoBank
  2. ↑ Straininfo of Penicillium commune
  3. ↑ UniProt
  4. ↑ Gqaleni, N.; Smith, J. E.; Lacey, J.; Gettinby, G. (1996). "The production of cyclopiazonic acid by Penicillium commune and cyclopiazonic acid and aflatoxins by Aspergillus flavus as affected by water activity and temperature on maize grains". Mycopathologia. 136 (2): 103–108. doi:10.1007/BF00437503.
  5. 1 2 Sosa, M. J.; Córdoba, J. J.; Díaz, C; Rodríguez, M; Bermúdez, E; Asensio, M. A.; Núñez, F (2002). "Production of cyclopiazonic acid by Penicillium commune isolated from dry-cured ham on a meat extract-based substrate". Journal of food protection. 65 (6): 988–92. PMID 12092733.
  6. 1 2 John I. Pitt, Ailsa D. Hocking (2009). Fungi and Food Spoilage. Springer Science & Business. ISBN 0387922075.
  7. ↑ Wagener, R. E.; Davis, N. D.; Diener, U. L. (1980). "Penitrem a and Roquefortine Production by Penicillium commune". Applied and Environmental Microbiology. 39 (4): 882–7. PMC 291438. PMID 16345552.
  8. ↑ Gao, S. S.; Li, X. M.; Zhang, Y.; Li, C. S.; Cui, C. M.; Wang, B. G. (2011). "Comazaphilones A−F, Azaphilone Derivatives from the Marine Sediment-Derived Fungus Penicillium communeQSD-17". Journal of Natural Products. 74 (2): 256–261. doi:10.1021/np100788h. PMID 21226488.
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