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.
A mycotoxin is a toxic secondary metabolite produced by fungi and is capable of causing disease and death in both humans and other animals. The term 'mycotoxin' is usually reserved for the toxic chemical products produced by fungi that readily colonize crops.
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.
Patulin is an organic compound classified as a polyketide. It is a white powder soluble in acidic water and in organic solvents. It is a lactone that is heat-stable, so it is not destroyed by pasteurization or thermal denaturation. However, stability following fermentation is lessened. It is a mycotoxin produced by a variety of molds, in particular, Aspergillus and Penicillium and Byssochlamys. Most commonly found in rotting apples, the amount of patulin in apple products is generally viewed as a measure of the quality of the apples used in production. In addition, patulin has been found in other foods such as grains, fruits, and vegetables. Its presence is highly regulated.
Penicillium expansum is a psychrophilic blue mold that is common throughout the world in soil. It causes Blue Mold of apples, one of the most prevalent and economically damaging post-harvest diseases of apples.
Aristolochene is a bicyclic sesquiterpene produced by certain fungi including the cheese mold Penicillium roqueforti. It is biosynthesized from farnesyl pyrophosphate by aristolochene synthase and is the parent hydrocarbon of a large variety of fungal toxins.
Roquefortine C is a mycotoxin that belongs to a class of naturally occurring 2,5-diketopiperazines produced by various fungi, particularly species from the genus Penicillium. It was first isolated from a strain of Penicillium roqueforti, a species commercially used as a source of proteolytic and lipolytic enzymes during maturation of the blue-veined cheeses, Roquefort, Danish Blue, Stilton and Gorgonzola.
Penicillium carneum is a fungus species of the genus of Penicillium.Penicillium roqueforti var. carneum was reclassified to Penicillium carneum.P. carneum was isolated from spoiled meat products, silage, rye bread, water, beer, cheese, mouldy barkers yeast and cork. P. carneum produces patulin, penicillic acid, penitrem A, mycophenolic acid roquefortines.
Penicillium concentricum is a coprophilic, anamorph fungus species of the genus of Penicillium which produces roquefortine C and patulin.
Penicillium coprobium is an anamorph fungus species of the genus of Penicillium which produces pyripyropene A, roquefortine C, penicillic acid and patulin.
Penicillium dipodomyicola is a species of the genus of Penicillium which produces peniphenone A, peniphenone B, peniphenone C, peniphenone D, cyclopiazonic acid and patulin.
Penicillium flavidostipitatum is a species of the genus of Penicillium which produces patulin.
Penicillium formosanum is a species of the genus of Penicillium which produces patulin and asteltoxin.
Penicillium freii is a psychrophilic species of the genus of Penicillium which produces xanthomegnin and patulin. Penicillium freii occurs in meat, meat products, barley and wheat
Penicillium glandicola is an anamorph species of the genus of Penicillium which produces penitrem A, patulin, 2,4,6-trichloroanisole and roquefortine C
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 novae-zelandiae is an anamorph species of fungus in the genus Penicillium which was isolated from the plant Festuca novae-zelandiae. Penicillium novae-zelandiae produces patulin, 3-hydroxybenzyl alcohol and gentisyl alcohol
Penicillium persicinum is a species of fungus in the genus Penicillium which was isolated from soil from the Qinghai Province in China. Penicillium persicinum produces griseofulvin, lichexanthone, roquefortine C, roquefortine D, patulin and chrysogine
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
