Penicillium persicinum

Penicillium persicinum
Scientific classification
Kingdom:Fungi
Division:Ascomycota
Class:Eurotiomycetes
Order:Eurotiales
Family:Trichocomaceae
Genus:Penicillium
Species: P. persicinum
Binomial name
Penicillium persicinum
L. Wang, H.B. Zhou, Frisvad & Samson 2004[1]
Type strain
CBS 111235[2]

Penicillium persicinum is a species of fungus in the genus Penicillium which was isolated from soil from the Qinghai Province in China.[1][2][3] Penicillium persicinum produces griseofulvin, lichexanthone, roquefortine C, roquefortine D, patulin and chrysogine[3][4][5]

Further reading

  • Jørgensen, Henning; Mørkeberg, Astrid; Krogh, Kristian B.R; Olsson, Lisbeth (2004). "Growth and enzyme production by three Penicillium species on monosaccharides". Journal of Biotechnology. 109 (3): 295. doi:10.1016/j.jbiotec.2003.12.011. PMID 15066767.
  • Mark Finkelstein, Brian H. Davison (2004). Proceedings of the Twenty-Fifth Symposium on Biotechnology for Fuels and Chemicals Held May 4–7, 2003, in Breckenridge, CO. Springer Science & Business Media. ISBN 1592598374.

References

  1. 1 2 MycoBank
  2. 1 2 UniProt
  3. 1 2 Wang, L; Zhou, H. B.; Frisvad, J. C.; Samson, R. A. (2004). "Penicillium persicinum, a new griseofulvin, chrysogine and roquefortine C producing species from Qinghai Province, China". Antonie van Leeuwenhoek. 86 (2): 173–9. doi:10.1023/B:ANTO.0000036140.86059.51. PMID 15280651.
  4. ↑ Jan Dijksterhuis, Robert A. Samson (2007). Food Mycology: A Multifaceted Approach to Fungi and Food. CRC Press. ISBN 1420020986.
  5. ↑ Sarah De Saeger (2011). Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed. Elsevier. ISBN 0857090976.
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