Penicillium rugulosum

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Penicillium rugulosum
Scientific classification OOjs UI icon edit-ltr.svg
Domain: Eukaryota
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Aspergillaceae
Genus: Penicillium
Species:
P. rugulosum
Binomial name
Penicillium rugulosum
Thom, C. 1910 [1]
Type strain
ATCC 10128, BCRC 31518, CBS 371.48 CCRC 31518, CDBB 808, CGMCC 3.4479, CMI 40041, FRR 1045, IMI 040041, KCTC 16050, KCTC 6441, LSHB Ad27, MUCL 31201, NCTC 592, NRRL 1045, QM 7661, Thom 46 [2]
Synonyms

Talaromyces rugulosus,
Penicillium elongatum,
Penicillium chrysitis,
Penicillium rugulosum var. atricolum,
Penicillium rugulosum var. atricola,
Penicillium concavorugulosum [1]

Penicillium rugulosum is an anamorph species of fungus in the genus Penicillium which produces inulinase, luteoskyrin and (+) rugulosin. [1] [3] [4] [5] [6] [7]

Further reading

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<span class="mw-page-title-main">Rugulosin</span> Chemical compound

Rugulosin is an anthraquinoid mycotoxin with the molecular formula C30H22O10 which is produced by Penicillium species. Rugulosin is hepatotoxic and is cancerogenic.

References

  1. 1 2 3 MycoBank
  2. Straininfo of Penicillium rugulosum
  3. UniProt
  4. ATCC
  5. Barthomeuf, Chantal; Regerat, Françoise; Pourrat, Henri (1991). "Production of inulinase by a new mold of Penicillium rugulosum". Journal of Fermentation and Bioengineering. 72 (6): 491–494. doi:10.1016/0922-338X(91)90063-M.
  6. Ueno, Y; Sato, N; Ito, T; Ueno, I; Enomoto, M; Tsunoda, H (1980). "Chronic toxicity and hepatocarcinogenicity of (+) rugulosin, an anthraquinoid mycotoxin from penicillium species: Preliminary surveys in mice". The Journal of Toxicological Sciences. 5 (4): 295–302. doi: 10.2131/jts.5.295 . PMID   7218376.
  7. Bouhet, Jean C.; Pham Van Chuong, Paul; Toma, Flavio; Kirszenbaum, Marek; Fromageot, Pierre (1976). "Isolation and characterization of luteoskyrin and rugulosin, two hepatotoxic anthraquinonoids from Penicillium islandicum Sopp. And Penicillium rugulosum Thom". Journal of Agricultural and Food Chemistry. 24 (5): 964–72. doi:10.1021/jf60207a028. PMID   987085.