Penicillium palitans
| Penicillium palitans |
|
| Scientific classification |
| Kingdom: |
Fungi |
| Order: |
Eurotiales |
| Family: |
Trichocomaceae |
| Genus: |
Penicillium |
| Species: |
P. palitans |
| Binomial name |
Penicillium palitans
Westling, R. 1911[1] |
|
| Type strain |
| ATCC 10477, CBS 107.11, FRR 2033, IBT 23034, IMI 040215, IMI 402155, LSHB P.126, LSHB P126, MUCL 39354, NRRL 2033, VKM F-3088[2] |
Penicillium palitans is an anamorph species of the genus of Penicillium which was isolated from cheese and ancient permafrost deposits.[1][3][4][5][6] Penicillium palitans produces viridicatin, cyclopiazonic acid, roquefortine, palitantin and ochratoxin A[7][8][9][10][11]
Further reading
- Lund, F. (1995). "Diagnostic characterization of Penicillium palitans, P. Commune and P. Solitum". Letters in Applied Microbiology 21: 60. doi:10.1111/j.1472-765X.1995.tb01007.x.
- Robert Samson (2013). Advances in Penicillium and Aspergillus Systematics. Springer Science & Business Media. ISBN 1-4757-1856-X.
- Larry R. Beuchat (1987). Food and Beverage Mycology. Springer Science & Business Media. ISBN 0-442-21084-1.
See also
References
- 1 2 MycoBank
- ↑ Straininfo of Penicillium palitans
- ↑ Kozlovsky, A. G.; Zhelifonova, V. P.; Antipova, T. V. (2009). "Clavine alkaloid biosynthesis by the fungus Penicillium palitans Westling 1911 isolated from ancient permafrost deposits". Applied Biochemistry and Microbiology 45 (2): 182. doi:10.1134/S0003683809020112.
- ↑ UniProt
- ↑ ATCC
- ↑ Kure, C.F.; Abeln, E.C.A.; Holst-Jensen, A.; Skaar, I. (2002). "Differentiation of Penicillium commune and Penicillium palitans isolates from cheese and indoor environments of cheese factories using M13 fingerprinting". Food Microbiology 19 (2–3): 151. doi:10.1006/fmic.2001.0473.
- ↑ Ciegler, Alex; Hou, Ching T. (1970). "Isolation of viridicatin from Penicillium palitans". Archiv für Mikrobiologie 73 (3): 261. doi:10.1007/BF00410627.
- ↑ Gerhard Eisenbrand, Peter Schreier, Alfred Hagen Meyer (2014). RÖMPP Lexikon Lebensmittelchemie (2 ed.). Georg Thieme Verlag. ISBN 3-13-179282-5.
- ↑ Jan Dijksterhuis, Robert A. Samson (2007). Food Mycology: A Multifaceted Approach to Fungi and Food. CRC Press. ISBN 1-4200-2098-6.
- ↑ Committee on Damp Indoor Spaces and Health, Board on Health Promotion and Disease Prevention, Institute of Medicine (2004). Damp Indoor Spaces and Health. National Academies Press. ISBN 0-309-09193-4.
- ↑ Max Hartmann (1937). Berichte Biochemie und Biologie volum 40. Springer.
