Penicillium implicatum

Penicillium implicatum is an anamorph species of the genus of Penicillium which causes postharvest rot on pomegranate.[1][3][4][5][6] Penicillium implicatum produces Citrinin[7]

Penicillium implicatum
Scientific classification
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Trichocomaceae
Genus: Penicillium
Species:
P. implicatum
Binomial name
Penicillium implicatum
Biourge, P. 1923[1]
Type strain
ATCC 48445, CBS 184.81, CMI 190235, FRR 2061, IAM 13675, IMI 190235, JCM 22745, KCTC 6436, MUCL 38793, NRRL 2061[2]

Further reading
  • Khokhar, I.; Bajwa, R.; Nasim, G. (2013). "New report of Penicillium implicatum causing a postharvest rot of pomegranate fruit in Pakistan". Australasian Plant Disease Notes. 8: 39. doi:10.1007/s13314-013-0091-0.
  • Labuda, R.; Hudec, K.; Piecková, E.; Mezey, J.; Bohovi, R.; Mátéová, S.; Luká, S. S. (2004). "Penicillium Implicatum Causes a Destructive Rot of Pomegranate Fruits". Mycopathologia. 157 (2): 217. doi:10.1023/B:MYCO.0000020599.95040.c6. PMID 15119859.
  • John I. Pitt; Ailsa D. Hocking (2012). Fungi and Food Spoilage. Springer Science & Business Media. ISBN 0387922075.
  • J. T. Fletcher; R. H. Gaze (2008). Mushroom Pest and Disease Control: A Color Handbook. Elsevier. ISBN 0123739845.
  • Olaf Schmidt (2006). Wood and Tree Fungi: Biology, Damage, Protection, and Use. Springer Science & Business Media. ISBN 354032139X.

References
  1. MycoBank
  2. Straininfo of Penicillium implicatum
  3. UniProt
  4. Labuda, R.; Hudec, K.; Piecková, E.; Mezey, J.; Bohovi, R.; Mátéová, S.; Luká, S. S. (2004). "Penicillium Implicatum Causes a Destructive Rot of Pomegranate Fruits". Mycopathologia. 157 (2): 217. doi:10.1023/B:MYCO.0000020599.95040.c6. PMID 15119859.
  5. Khokhar, I.; Bajwa, R.; Nasim, G. (2013). "New report of Penicillium implicatum causing a postharvest rot of pomegranate fruit in Pakistan". Australasian Plant Disease Notes. 8: 39. doi:10.1007/s13314-013-0091-0.
  6. ATCC
  7. Gerhard Eisenbrand; Peter Schreier; Alfred Hagen Meyer (2014). RÖMPP Lexikon Lebensmittelchemie (2 ed.). Georg Thieme Verlag. ISBN 3131792825.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.