Penicillium solitum

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Penicillium solitum
Penicillium solitum Westling - Ark. Bot. 11 - p. 66, fig. 47.png
Scientific classification OOjs UI icon edit-ltr.svg
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Aspergillaceae
Genus: Penicillium
Species:
P. solitum
Binomial name
Penicillium solitum
Westling, R. 1911 [1]
Type strain
ATCC 9923, Biourge 3, CBS 288.36, CBS 424.89, CCT 4377, FRR 0937, IBT 3948, IFO 7765, IMI 039810, IMI 092225, LSHB P52, MUCL 28668, MUCL 29173, NBRC 7765, NCTC 3029, NRRL 937, Thom 2546, Thom 4733.114, Thom, 2546, VKM F-3087 [2]
Synonyms [1]
  • Penicillium majusculum
  • Penicillium casei var. compactum
  • Penicillium mali
  • Penicillium verrucosum var. melanochlorum

Penicillium solitum is an anamorphic, mesophilic, salinity-tolerant, and psychrotolerant species of fungus in the genus Penicillium. It is known to produce various compounds including polygalacturonase, compactin, cyclopenin, cyclopenol, cyclopeptin, dehydrocompactin, dihydrocyclopeptin, palitantin, solistatin, solistatinol, viridicatin, viridicatol. [1] [3] [4] [5] [6] [7] [8] [9]

P. Solitum forms dark blueish-green colonies that measure 22–28 mm in diameter on Czaek yeast extract agar, while on malt extract agar, it appears brownish orange. This distinct orange-brown color sets P. solitum apart from other similar Penicillium species, [10]   making it useful for differentiation. The fungus has been historically isolated from various sources, including cheese rinds, [11]  cured meats, [12] and the Antarctic environment. [13] It was specifically isolated from air-dried lamb thighs on the Faore island. [8] [ failed verification ] During the production of traditional Tyrolean smoked and cured ham, both Penicillium solitum and Eurotium rubrum are commonly found. [14]

Furthermore, Penicillium solitum is known to be a pathogen of pomaceous fruit, [15] P. solitum causes blue rot in pome fruits through its production of polygalacturonase, which breaks down the apple’s cell wall. [10]

References

  1. 1 2 3 "Penicillium solitum". www.mycobank.org. Archived from the original on 29 July 2018. Retrieved 17 October 2023.
  2. ↑ "Straininfo of Penicillium solitum". Archived from the original on 24 September 2015. Retrieved 1 September 2015.
  3. ↑ Sorensen, D; Ostenfeldlarsen, T; Christophersen, C; Nielsen, P; Anthoni, U (1999). "Solistatin, an aromatic compactin analogue from Penicillium solitum". Phytochemistry. 51 (8): 1027. Bibcode:1999PChem..51.1027S. doi:10.1016/S0031-9422(99)00015-1. S2CID   84523735.
  4. ↑ Larsen, Thomas Ostenfeld; Lange, Lene; Schnorr, Kirk; Stender, Steen; Frisvad, Jens Christian (2007). "Solistatinol, a novel phenolic compactin analogue from Penicillium solitum". Tetrahedron Letters. 48 (7): 1261. doi:10.1016/j.tetlet.2006.12.038.
  5. ↑ "UniProt". www.uniprot.org. Archived from the original on 29 July 2021. Retrieved 17 October 2023.
  6. ↑ "ATCC: The Global Bioresource Center". www.atcc.org. Archived from the original on 21 February 2023. Retrieved 17 October 2023.
  7. ↑ Gonçalves, Vívian N.; Campos, Lúcia S.; Melo, Itamar S.; Pellizari, Vivian H.; Rosa, Carlos A.; Rosa, Luiz H. (2013). "Penicillium solitum: A mesophilic, psychrotolerant fungus present in marine sediments from Antarctica". Polar Biology. 36 (12): 1823. Bibcode:2013PoBio..36.1823G. doi:10.1007/s00300-013-1403-8. S2CID   14987402.
  8. 1 2 Jurick Wm, 2nd; Vico, I; Gaskins, V. L.; Whitaker, B. D.; Garrett, W. M.; Janisiewicz, W. J.; Conway, W. S. (2012). "Penicillium solitum produces a polygalacturonase isozyme in decayed Anjou pear fruit capable of macerating host tissue in vitro". Mycologia. 104 (3): 604–12. doi:10.3852/11-119. PMID   22241612. S2CID   41134501.{{cite journal}}: CS1 maint: numeric names: authors list (link)
  9. ↑ Carl A. Batt (2014). Encyclopedia of Food Microbiology. Academic Press. ISBN   978-0123847331.
  10. 1 2 Pitt, J. I. (1991). "Penicillium solitum Revived, and its Role as a Pathogen of Pomaceous Fruit" . Phytopathology. 81 (10): 1108. Bibcode:1991PhPat..81.1108P. doi:10.1094/Phyto-81-1108. Archived from the original on 3 March 2022. Retrieved 30 March 2021.
  11. ↑ Decontardi, S.; Mauro, A.; Lima, N.; Battilani, P. (4 April 2017). "Survey of Penicillia associated with Italian grana cheese". International Journal of Food Microbiology. 246: 25–31. doi:10.1016/j.ijfoodmicro.2017.01.019. hdl: 1822/44721 . ISSN   1879-3460. PMID   28187328.
  12. ↑ Núñez, Félix; Westphal, Carmen D.; Bermúdez, Elena; Asensio, Miguel A. (December 2007). "Production of secondary metabolites by some terverticillate penicillia on carbohydrate-rich and meat substrates". Journal of Food Protection. 70 (12): 2829–2836. doi: 10.4315/0362-028x-70.12.2829 . ISSN   0362-028X. PMID   18095438.
  13. ↑ Gonçalves, Vívian N.; Campos, Lúcia S.; Melo, Itamar S.; Pellizari, Vivian H.; Rosa, Carlos A.; Rosa, Luiz H. (1 December 2013). "Penicillium solitum: a mesophilic, psychrotolerant fungus present in marine sediments from Antarctica" . Polar Biology. 36 (12): 1823–1831. Bibcode:2013PoBio..36.1823G. doi:10.1007/s00300-013-1403-8. ISSN   1432-2056. S2CID   14987402.
  14. ↑ Y. H. Hui; Lisbeth Meunier-Goddik; Jytte Josephsen; Wai-Kit Nip; Peggy S. Stanfield (2004). Handbook of Food and Beverage Fermentation Technology. SCRC Press. ISBN   0203913558.
  15. ↑ Clive de W Blackburn (2006). Food Spoilage Microorganisms. Woodhead Publishing. ISBN   1845691415.

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