Penicillium nordicum

Penicillium nordicum is an anamorph species of fungus in the genus Penicillium which produces ochratoxin A.[1][2][3][4] Penicillium nordicum contaminates protein rich foods and foods with high NaCl-konzentration.[3][5] It is mostly found on dry-cured meat products and cheese products[3][6]

Penicillium nordicum
Scientific classification
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Trichocomaceae
Genus: Penicillium
Species:
P. nordicum
Binomial name
Penicillium nordicum
Dragoni & Cantoni ex C. Ramírez 1985[1]

Further reading
  • Virgili, R; Simoncini, N; Toscani, T; Camardo Leggieri, M; Formenti, S; Battilani, P (2012). "Biocontrol of Penicillium nordicum growth and ochratoxin a production by native yeasts of dry cured ham". Toxins. 4 (2): 68–82. doi:10.3390/toxins4020068. PMC 3317108. PMID 22474567.
  • Berni, E.; Degola, F.; Cacchioli, C.; Restivo, F. M.; Spotti, E. (2011). "Polyphasic approach for differentiating Penicillium nordicumfrom Penicillium verrucosum" (PDF). Food Additives & Contaminants: Part A. 28 (4): 477–84. doi:10.1080/19440049.2010.550065. PMID 21337229. S2CID 6249695.
  • Comi, G.; Chiesa, L.; Panseri, S.; Orlic, S.; Iacumin, L. (2013). "Evaluation of different methods to prevent Penicillium nordicumgrowth on and ochratoxin a production in country-style sausages". World Mycotoxin Journal. 6 (4): 411. doi:10.3920/WMJ2013.1548.
  • Färber, P.; Geisen, R. (2004). "Analysis of differentially-expressed ochratoxin a biosynthesis genes of Penicillium nordicum". Molecular Diversity and PCR-detection of Toxigenic Fusarium Species and Ochratoxigenic Fungi. p. 661. doi:10.1007/978-1-4020-2285-2_20. ISBN 978-90-481-6631-2.
  • Battilani, P.; Formenti, S.; Toscani, T.; Virgili, R. (2010). "Influence of abiotic parameters on ochratoxin a production by a Penicillium nordicum strain in dry-cured meat model systems". Food Control. 21 (12): 1739. doi:10.1016/j.foodcont.2010.08.003.
  • Geisen, R. (2004). "Molecular monitoring of environmental conditions influencing the induction of ochratoxin a biosynthesis genes in Penicillium nordicum". Molecular Nutrition & Food Research. 48 (7): 532–540. doi:10.1002/mnfr.200400036. PMID 15538713.
  • Q. Ashton Acton (2012). Nasal Lubricants and Irrigations—Advances in Research and Application: 2012 Edition: ScholarlyBrief. ScholarlyEdition. ISBN 978-1481606806.
  • Antonio Logrieco; Angelo Visconti (2013). An Overview on Toxigenic Fungi and Mycotoxins in Europe. Springer Science & Business Media. ISBN 978-1402026461.

References
  1. MycoBank
  2. UniProt
  3. Sonjak, S.; Ličen, M.; Frisvad, J. C.; Gunde-Cimerman, N. (2011). "Salting of dry-cured meat – A potential cause of contamination with the ochratoxin A-producing species Penicillium nordicum". Food Microbiology. 28 (6): 1111–6. doi:10.1016/j.fm.2011.02.007. PMID 21645808.
  4. ATCC
  5. John F. Leslie; Antonio Logrieco (2014). Mycotoxin Reduction in Grain Chains. John Wiley & Sons. ISBN 978-0813820835.
  6. Ailsa D. Hocking; John I. Pitt; Robert A. Samson; Ulf Thrane (2006). Advances in Food Mycology. Springer Science & Business Media. ISBN 0387283919.
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