Penicillium catenatum

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Penicillium catenatum
Scientific classification OOjs UI icon edit-ltr.svg
Domain: Eukaryota
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Aspergillaceae
Genus: Penicillium
Species:
P. catenatum
Binomial name
Penicillium catenatum
D.B. Scott 1968 [1]
Type strain
ATCC 18543, CBS 352.67, CSIR 1097, FRR 1160, IFO 31774, IFO 9577, IMI 136241, NBRC 31774, NBRC 9577 [2]
Synonyms [1]
  • Penicillium tularense
  • Eupenicillium catenatum (teleomorph) [3]

Penicillium catenatum is an anamorph fungus species of the genus of Penicillium . [1] [4] [5]

See also

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Penicillium commune is an indoor fungus belonging to the genus Penicillium. It is known as one of the most common fungi spoilage moulds on cheese. It also grows on and spoils other foods such as meat products and fat-containing products like nuts and margarine. Cyclopiazonic acid and regulovasine A and B are the most important mycotoxins produced by P. commune. The fungus is the only known species to be able to produce both penitrem A and roquefortine. Although this species does not produce penicillin, it has shown to have anti-pathogenic activity. There are no known plant, animal or human diseases caused by P. commune.

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References

  1. 1 2 3 MycoBank
  2. Straininfo of Penicillium catenatum
  3. ATCC
  4. UniProt
  5. Scott, B. (1968). "Studies on the genus Eupenicillium Ludwig IV. New species from soil". Mycopathologia et Mycologia Applicata. 36: 1. doi:10.1007/BF02057162.