Penicillium palitans
| Penicillium palitans | |
|---|---|
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Aspergillaceae |
| 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 fungus in the genus 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]
References
[edit]- ^ a b 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. S2CID 5828344.
- ^ 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): 261–267. doi:10.1007/BF00410627. PMID 5487865. S2CID 9145512.
- ^ Gerhard Eisenbrand; Peter Schreier; Alfred Hagen Meyer (2014). RÖMPP Lexikon Lebensmittelchemie (2nd ed.). Georg Thieme Verlag. ISBN 978-3-13-179282-2.
- ^ Jan Dijksterhuis; Robert A. Samson (2007). Food Mycology: A Multifaceted Approach to Fungi and Food. CRC Press. ISBN 978-1-4200-2098-4.
- ^ 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.
{{cite book}}: CS1 maint: multiple names: authors list (link) - ^ Max Hartmann (1937). Berichte Biochemie und Biologie volum 40. Springer.
Further reading
[edit]- Lund, F. (1995). "Diagnostic characterization of Penicillium palitans, P. Commune and P. Solitum". Letters in Applied Microbiology. 21: 60–64. doi:10.1111/j.1472-765X.1995.tb01007.x. S2CID 84996230.
- Robert Samson (2013). Advances in Penicillium and Aspergillus Systematics. Springer Science & Business Media. ISBN 978-1-4757-1856-0.
- Larry R. Beuchat (1987). Food and Beverage Mycology. Springer Science & Business Media. ISBN 0-442-21084-1.