Penicillium

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Penicillium
Penicillium sp.
Scientific classification
Kingdom: Fungi Phylum: Ascomycota Class: Eurotiomycetes Order: Eurotiales Family: Trichocomaceae Genus: Penicillium
Species
Penicillium bilaiae Penicillium camemberti Penicillium candida Penicillium claviforme Penicillium crustosum Penicillium glaucum Penicillium marneffei Penicillium notatum Penicillium purpurogenum Penicillium roqueforti Penicillium stoloniferum Penicillium viridicatum Penicillium verrucosum Penicillium commune

Penicillium is a genus of ascomyceteous fungi that includes:

• Penicillium bilaiae, which is an agricultural inoculant.
• Penicillium camemberti, which is used in the production of Camembert and Brie cheeses.
• Penicillium candida, which is used in making Brie and Camembert cheese.
• Penicillium glaucum, which is used in making Gorgonzola cheese.
• Penicillium marneffei, a thermally dimorphic species endemic in Southeast Asia, which presents a threat of systemic infection to AIDS patients.
• Penicillium chrysogenum (previously known as Penicillium notatum), which produces the antibiotic penicillin.
• Penicillium purpurogenum
• Penicillium roqueforti, which is used in making Roquefort, Danish Blue cheese and also recently Gorgonzola.
• Penicillium stoloniferum
• Penicillium viridicatum produces ochratoxin
  
• Penicillium verrucosum produces ochratoxin A
  

Various fungi including Penicillium and Aspergillus spp. growing in axenic culture.