| Penicillium fasciculatum | |
|---|---|
Scientific classification  | |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Aspergillaceae |
| Genus: | Penicillium |
| Species: | P. fasciculatum |
| Binomial name | |
| Penicillium fasciculatum Sommerfelt, S.C. 1826 [1] | |
Penicillium fasciculatum is a species of the genus of Penicillium . [1] [2] [3]
Penicillins are a group of β-lactam antibiotics originally obtained from Penicillium moulds, principally P. chrysogenum and P. rubens. Most penicillins in clinical use are synthesised by P. chrysogenum using deep tank fermentation and then purified. A number of natural penicillins have been discovered, but only two purified compounds are in clinical use: penicillin G and penicillin V. Penicillins were among the first medications to be effective against many bacterial infections caused by staphylococci and streptococci. They are still widely used today for different bacterial infections, though many types of bacteria have developed resistance following extensive use.
Penicillium is a genus of ascomycetous fungi that is part of the mycobiome of many species and is of major importance in the natural environment, in food spoilage, and in food and drug production.
The Trichocomaceae are a family of fungi in the order Eurotiales. Taxa are saprobes with aggressive colonization strategies, adaptable to extreme environmental conditions. Family members are cosmopolitan in distribution, ubiquitous in soil, and common associates of decaying plant and food material.
Penicillium roqueforti is a common saprotrophic fungus in the genus Penicillium. Widespread in nature, it can be isolated from soil, decaying organic matter, and plants.
Penicillium camemberti is a species of fungus in the genus Penicillium. It is used in the production of Camembert, Brie, Langres, Coulommiers, and Cambozola cheeses, on which colonies of P. camemberti form a hard, white crust. It is responsible for giving these cheeses their distinctive flavors. An allergy to the antibiotic penicillin does not necessarily imply an allergy to cheeses made using P. camemberti.
Mycotoxicology is the branch of mycology that focuses on analyzing and studying the toxins produced by fungi, known as mycotoxins. In the food industry it is important to adopt measures that keep mycotoxin levels as low as practicable, especially those that are heat-stable. These chemical compounds are the result of secondary metabolism initiated in response to specific developmental or environmental signals. This includes biological stress from the environment, such as lower nutrients or competition for those available. Under this secondary path the fungus produces a wide array of compounds in order to gain some level of advantage, such as incrementing the efficiency of metabolic processes to gain more energy from less food, or attacking other microorganisms and being able to use their remains as a food source.
Ice calving, also known as glacier calving or iceberg calving, is the breaking of ice chunks from the edge of a glacier. It is a form of ice ablation or ice disruption. It is the sudden release and breaking away of a mass of ice from a glacier, iceberg, ice front, ice shelf, or crevasse. The ice that breaks away can be classified as an iceberg, but may also be a growler, bergy bit, or a crevasse wall breakaway.
Penicillium chrysogenum is a species of fungus in the genus Penicillium. It is common in temperate and subtropical regions and can be found on salted food products, but it is mostly found in indoor environments, especially in damp or water-damaged buildings. It has been recognised as a species complex that includes P. notatum, P. meleagrinum, and P. cyaneofulvum. Molecular phylogeny has established that Alexander Fleming's first discovered penicillin producing strain is of a distinct species, P. rubens, and not of P. notatum. It has rarely been reported as a cause of human disease. It is the source of several β-lactam antibiotics, most significantly penicillin. Other secondary metabolites of P. chrysogenum include roquefortine C, meleagrin, chrysogine, 6-MSA YWA1/melanin, andrastatin A, fungisporin, secalonic acids, sorbicillin, and PR-toxin.
Penicillium rubens is a species of fungus in the genus Penicillium and was the first species known to produce the antibiotic penicillin. It was first described by Philibert Melchior Joseph Ehi Biourge in 1923. For the discovery of penicillin from this species Alexander Fleming shared the Nobel Prize in Physiology or Medicine in 1945. The original penicillin-producing type has been variously identified as Penicillium rubrum, P. notatum, and P. chrysogenum among others, but genomic comparison and phylogenetic analysis in 2011 resolved that it is P. rubens. It is the best source of penicillins and produces benzylpenicillin (G), phenoxymethylpenicillin (V) and octanoylpenicillin (K). It also produces other important bioactive compounds such as andrastin, chrysogine, fungisporin, roquefortine, and sorbicillins.
Penicillium brefeldianum is an anamorph fungus species of the genus of Penicillium which produces Brefeldin A a fungal metabolite.
Penicillium citrinum is an anamorph, mesophilic fungus species of the genus of Penicillium which produces tanzawaic acid A-D, ACC, Mevastatin, Quinocitrinine A, Quinocitrinine B, and nephrotoxic citrinin. Penicillium citrinum is often found on moldy citrus fruits and occasionally it occurs in tropical spices and cereals. This Penicillium species also causes mortality for the mosquito Culex quinquefasciatus. Because of its mesophilic character, Penicillium citrinum occurs worldwide. The first statin (Mevastatin) was 1970 isolated from this species.
Penicillium confertum is an anamorph fungus species of the genus of Penicillium.
Penicillium corylophilum is a species of the genus of Penicillium which occurs in damp buildings in United States, Canada and western Europe but it can also be found in a variety of foods and mosquitoes. Penicillium corylophilum produces the alkaloid epoxyagroclavine and citrinin and is a pathogen to mosquitoes.
Penicillium decumbens is an anamorph species of the genus of Penicillium which occurs widespread in nature, mainly in subtropical and tropical soil but it also occur in food. Analysis have shown that Penicillium decumbens has antibiotic activity Penicillium decumbens produces the cyclopentenone cyclopenicillone
Penicillium dierckxii is a species of the genus of Penicillium which produces citreoviridin and citrinin.
Penicillium janczewskii is an anamorph and filamentous species of the genus of Penicillium which was isolated from the rhizosphere of Vernonia herbacea. Penicillium janczewskii produces griseofulvin
Penicillium ribium is a psychrotolerant species of the genus of Penicillium which was isolated from the Rocky Mountains in Wyoming, in the United States. Penicillium ribium produces asperfuran, kojic acid and cycloaspeptide.
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.
Penicillium spinulosum is a non-branched, fast-growing fungus with a swelling at the terminal of the stipe (vesiculate) in the genus Penicillium. P. spinulosum is able to grow and reproduce in environment with low temperature and low water availability, and is known to be acidotolerant. P. spinulosum is ubiquitously distributed, and can often be isolated from soil. Each individual strain of P. spinulosum differs from others in their colony morphology, including colony texture, amount of sporulation and roughness of conidia and conidiophores.