Penicillium marinum

Penicillium marinum is a species in the genus Penicillium which produces patulin and roquefortine C.[1][3][4][5]

Penicillium marinum
Scientific classification
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Trichocomaceae
Genus: Penicillium
Species:
P. marinum
Binomial name
Penicillium marinum
Frisvad, J.; Samson, R.A. 2004[1]
Type strain
CBS 109550, IBT 14360[2]

Further reading

  • Wigley, L. J.; Perry, D. A.; Mantle, P. G. (2008). "An experimental strategy towards optimising directed biosynthesis of communesin analogues by Penicillium marinum in submerged fermentation". Mycological Research. 112 (2): 131–137. doi:10.1016/j.mycres.2007.09.003. PMID 18280722.
  • Geiger, M; Guitton, Y; Vansteelandt, M; Kerzaon, I; Blanchet, E; Robiou Du Pont, T; Frisvad, J. C.; Hess, P; Pouchus, Y. F.; Grovel, O (2013). "Cytotoxicity and mycotoxin production of shellfish-derived Penicillium spp., a risk for shellfish consumers" (PDF). Letters in Applied Microbiology. 57 (5): 385–92. doi:10.1111/lam.12143. PMID 24006923.

References

  1. MycoBank
  2. Straininfo of Penicillium marinum
  3. UniProt
  4. Jan Dijksterhuis, Robert A. Samson (2007). Food Mycology: A Multifaceted Approach to Fungi and Food. CRC Press. ISBN 978-1-4200-2098-4.
  5. Sarah De Saeger (2011). Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed. Elsevier. ISBN 978-0-85709-097-3.
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