Penicillium persicinum

Penicillium persicinum
Scientific classification
Kingdom: Fungi
Order: Eurotiales
Family: Trichocomaceae
Genus: Penicillium
Species: P. persicinum
Binomial name
Penicillium persicinum
L. Wang, H.B. Zhou, Frisvad & Samson 2004[1]
Type strain
CBS 111235[2]

Penicillium persicinum is a species of the genus of Penicillium which was isolated from soil from the Qinghai Province in China.[1][2][3] Penicillium persicinum produces griseofulvin, lichexanthone, roquefortine C, roquefortine D, patulin and chrysogine[3][4][5]

Further reading

See also

References

  1. 1 2 MycoBank
  2. 1 2 UniProt
  3. 1 2 Wang, L; Zhou, H. B.; Frisvad, J. C.; Samson, R. A. (2004). "Penicillium persicinum, a new griseofulvin, chrysogine and roquefortine C producing species from Qinghai Province, China". Antonie van Leeuwenhoek. 86 (2): 173–9. doi:10.1023/B:ANTO.0000036140.86059.51. PMID 15280651.
  4. Jan Dijksterhuis, Robert A. Samson (2007). Food Mycology: A Multifaceted Approach to Fungi and Food. CRC Press. ISBN 1420020986.
  5. Sarah De Saeger (2011). Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed. Elsevier. ISBN 0857090976.
External identifiers for Penicillium persicinum
Encyclopedia of Life 6754007
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Wikisource has the text of the 1921 Collier's Encyclopedia article Penicillium persicinum.
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