Penicillium discolor

Penicillium discolor is a species of the genus of Penicillium which occurs in nuts, vegetables and cheese and produces chaetoglobosins (chaetoglobosin A - J), palitantin, cyclopenin, cyclopenol, cyclopeptin, dehydrocyclopeptin, viridicatin and viridicatol.[1][3][4][5][6][7][8]

Penicillium discolor
Scientific classification
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Trichocomaceae
Genus: Penicillium
Species:
P. discolor
Binomial name
Penicillium discolor
Frisvad, J.C.; Samson 1997[1]
Type strain
CBS 474.84 , FRR 2933, IBT 14440, IBT 21523, IBT 5738, IMI 285513[2]
Synonyms

Penicillium echinulatum var. discolor[1]

See also

References
  1. MycoBank
  2. Straininfo of Penicillium discolor
  3. UniProt
  4. Frisvad, J. C.; Samson, R. A.; Rassing, B. R.; Van Der Horst, M. I.; Van Rijn, F. T. J.; Stark, J. (1997). "Penicillium discolor, a new species from cheese, nuts and vegetables". Antonie van Leeuwenhoek. 72 (2): 119. doi:10.1023/A:1000244502608.
  5. Nicholas J. Russell; Grahame W. Gould (2003). Food Preservatives. Springer Science & Business Media. ISBN 030647736X.
  6. R. Barkai-Golan; Nachman Paster (2011). Mycotoxins in Fruits and Vegetables. Academic Press. ISBN 0080557856.
  7. Michael John Carlile; Sarah C. Watkinson; G. W. Gooday (2001). The Fungi. Gulf Professional Publishing. ISBN 0127384464.
  8. S De Saeger (2011). Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed. Elsevier. ISBN 0857090976.
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