Penicillium dipodomyicola
Penicillium dipodomyicola | |
---|---|
Scientific classification | |
Kingdom: | Fungi |
Order: | Eurotiales |
Family: | Trichocomaceae |
Genus: | Penicillium |
Species: | P. dipodomyicola |
Binomial name | |
Penicillium dipodomyicola (Frisvad, Filtenborg & Wicklow) Frisvad 2000[1] | |
Type strain | |
CBS 173.87, IBT 21521, IMI 296935, NRRL 13487, NRRL A-27016[2] | |
Synonyms | |
Penicillium griseofulvum var. dipodomyicola[1] |
Penicillium dipodomyicola is a species of the genus of Penicillium which produces peniphenone A, peniphenone B, peniphenone C, peniphenone D, cyclopiazonic acid and patulin.[1][2][3][4][5][6][7]
Further reading
- Lunpeng Wu, Zhenhao Yin, Yu Fu and Chengri Yin (2012). "Biotransformation of major ginsenosides into compound K by a new Penicillium dipodomyicola strain isolated from the soil of wild ginseng". African Journal of Biotechnology 11 (92): 15905–15915. doi:10.5897/AJB12.2208 (inactive 2015-02-20).
See also
References
- 1 2 3 MycoBank
- 1 2 UniProt
- ↑ Li, H.; Jiang, J.; Liu, Z.; Lin, S.; Xia, G.; Xia, X.; Ding, B.; He, L.; Lu, Y.; She, Z. (2014). "Peniphenones A–D from the Mangrove Fungus Penicillium dipodomyicolaHN4-3A as Inhibitors of Mycobacterium tuberculosis Phosphatase MptpB". Journal of Natural Products 77 (4): 800. doi:10.1021/np400880w.
- ↑ Jan Dijksterhuis, Robert A. Samson (2007). Food Mycology: A Multifaceted Approach to Fungi and Food. CRC Press. ISBN 1420020986.
- ↑ S De Saeger (1987). Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed. Elsevier. ISBN 0857090976.
- ↑ Ailsa D. Hocking, John I. Pitt, Robert A. Samson, Ulf Thrane (2006). Advances in Food Mycology. Springer Science & Business Media. ISBN 0387283919.
- ↑ Dombrink-Kurtzman, M. A. (2006). "The sequence of the isoepoxydon dehydrogenase gene of the patulin biosynthetic pathway in Penicillium species". Antonie van Leeuwenhoek 91 (2): 179. doi:10.1007/s10482-006-9109-3.
External identifiers for Penicillium dipodomyicola | |
---|---|
Encyclopedia of Life | 6753994 |
This article is issued from Wikipedia - version of the Sunday, August 30, 2015. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.