Penicillium discolor

Penicillium discolor
Scientific classification
Domain:	Eukaryota
Kingdom:	Fungi
Division:	Ascomycota
Class:	Eurotiomycetes
Order:	Eurotiales
Family:	Aspergillaceae
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]

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]}

See also

• List of Penicillium species

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.