Penicillium hirsutum

Penicillium hirsutum is a species of the genus of Penicillium which causes garlic blue mold on Allium sativum.[1][2][3][4] Penicillium hirsutum produces cyclopiazonic acid[5] and roquefortine C.[6]

Penicillium hirsutum
Scientific classification
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Trichocomaceae
Genus: Penicillium
Species:
P. hirsutum
Binomial name
Penicillium hirsutum
Dierckx, R.P. 1901[1]
Synonyms

Penicillium corymbiferum[1]

References
  1. MycoBank
  2. UniProt
  3. Cavagnaro, P. F.; Camargo, A.; Piccolo, R. J.; Lampasona, S. G. A.; Burba, J. L.; Masuelli, R. W. (2005). "Resistance to Penicillium hirsutum Dierckx in garlic accessions". European Journal of Plant Pathology. 112 (2): 195. doi:10.1007/s10658-005-1750-6.
  4. Steven T. Koike; Peter Gladders; Albert O. Paulus (2007). Vegetable Diseases: A Color Handbook. Gulf Professional Publishing. ISBN 0123736757.
  5. "Low-temperature biology and pathogenicity of Penicillium hirsutum on garlic in storage", P. Bertolini et. al., 1996, https://doi.org/10.1016/S0723-2020(87)80008-5 p. 44
  6. John I. Pitt; Ailsa D. Hocking (2012). Fungi and Food Spoilage. Springer Science & Business Media. ISBN 0387922075.

Further reading
  • Bertolini, P.; Tian, S. P. (1996). "Low-temperature biology and pathogenicity of Penicillium hirsutum on garlic in storage". Postharvest Biology and Technology. 7: 83. doi:10.1016/0925-5214(95)00025-9.
  • Cavagnaro, P. F.; Camargo, A.; Piccolo, R. J.; Lampasona, S. G. A.; Burba, J. L.; Masuelli, R. W. (2005). "Resistance to Penicillium hirsutum Dierckx in garlic accessions". European Journal of Plant Pathology. 112 (2): 195. doi:10.1007/s10658-005-1750-6.
  • Tian, S. P.; Bertolini, P. (1996). "Changes in conidial morphology and germinability of Botrytis allii and Penicillium hirsutum in response to low-temperature incubation". Mycological Research. 100 (5): 591. doi:10.1016/S0953-7562(96)80013-X.
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