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.
Penicillium coprobium is an anamorph fungus species of the genus of Penicillium which produces pyripyropene A, roquefortine C, penicillic acid and patulin.
Penicillium decaturense is a species of the genus of Penicillium which was isolated from a fungus in North America. Penicillium decaturense produces citrinin, 15-Deoxyoxalicine B, decaturins A and decaturins A
Penicillium islandicum is an anamorph species of the genus of Penicillium which produces luteoskyrin, simatoxin, cyclochlorotine, rugulosin, islanditoxin and chitosanase.
Penicillium jamesonlandense is a psychrotolerant species of the genus of Penicillium. Penicillium jamesonlandense produces patulin
Penicillium marinum is a species in the genus Penicillium which produces patulin and roquefortine C.
Penicillium ochrochloron is a species of fungus in the genus Penicillium which produces penitrem A.
Penicillium ochrosalmoneum is an anamorph, ascosporic species in the genus Penicillium which produces citreoviridin.
Penicillium oxalicum is an anamorph species of the genus Penicillium which was isolated from rhizosphere soil of pearl millet. Penicillium oxalicum produces secalonic acid D, chitinase, oxalic acid, oxaline and β-N-acetylglucosaminidase and occurs widespread in food and tropical commodities. This fungus could be used against soilborne diseases like downy mildew of tomatoes
Penicillium paneum is a species of fungus in the genus Penicillium which can spoil cereal grains. Penicillium paneum produces 1-Octen-3-ol and penipanoid A, penipanoid B, penipanoid C, patulin and roquefortine C
Penicillium paxilli is an anamorph, saprophytic species of the genus Penicillium which produces paxilline, paxisterol, penicillone, pyrenocine A, paspaline B and verruculogene. Penicillium paxilli is used as a model to study the biochemistry of the indol-diterepene biosynthesis
Penicillium polonicum is a species of fungus in the genus Penicillium which produces penicillic acid, verucosidin, patulin, anacine, 3-methoxyviridicatin and glycopeptides. Penicillium polonicum can spoil cereals, peanuts, onions, dried meats, citrus fruits
Penicillium rubrum is a species of fungus in the genus Penicillium which produces kojic acid, mitorubrin, mitorubrinol, rubratoxin A, rubratoxin B rubralactone, rubramin and occurs in grain corn and soybeans. Penicillium rubrum is similar to the species Penicillium chrysogenum.
Penicillium tulipae is a species of fungus in the genus Penicillium which produces penicillic acid, roquefortine C, roquefortine D, terrestric acid, glandicoline A, glandicoline B, meleagrin, oxaline, penitrem A and epineoxaline.
Penicillium viridicatum is a psychrophilic species of fungus in the genus, penicillic acid and citrinin. Penicillium viridicatum can spoil grapes and melons.
Penicillium verrucosum is a psychrophilic fungus which was discovered in Belgium and introduced by Dierckx in 1901. Six varieties of this species have been recognized based primarily on differences in colony colour: P. verrucosum var. album, P. verrucosum var. corymbiferum, P. verrucosum var. cyclopium, P. verrucosum var. ochraceum, P. verrucosum var. melanochlorum and P. verrucosum var. verrucosum. This fungus has important implications in food, specifically for grains and other cereal crops on which it grows. Its growth is carefully regulated in order to reduce food spoilage by this fungi and its toxic products. The genome of P. verrucosum has been sequenced and the gene clusters for the biosyntheses of its mycotoxins have been identified.
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.
Anthony "Tony" Peter John Trinci was a British mycologist, botanist, and microbiologist. He was a leading expert on fungi.
