Penicillium nordicum
| Penicillium nordicum | |
|---|---|
| Scientific classification | |
| Kingdom: | Fungi |
| Order: | Eurotiales |
| Family: | Trichocomaceae |
| Genus: | Penicillium |
| Species: | P. nordicum |
| Binomial name | |
| Penicillium nordicum Dragoni & Cantoni ex C. Ramírez 1985[1] | |
Penicillium nordicum is an anamorph species of the genus of Penicillium which produces ochratoxin A.[1][2][3][4] Penicillium nordicum contaminates protein rich foods and foods with high NaCl-konzentration.[3][5] It is mostly found on dry-cured meat products and cheese products[3][6]
Further reading
- Virgili, R; Simoncini, N; Toscani, T; Camardo Leggieri, M; Formenti, S; Battilani, P (2012). "Biocontrol of Penicillium nordicum growth and ochratoxin a production by native yeasts of dry cured ham". Toxins 4 (2): 68–82. doi:10.3390/toxins4020068. PMC 3317108. PMID 22474567.
- Berni, E.; Degola, F.; Cacchioli, C.; Restivo, F. M.; Spotti, E. (2011). "Polyphasic approach for differentiating Penicillium nordicumfrom Penicillium verrucosum". Food Additives & Contaminants: Part A 28 (4): 477. doi:10.1080/19440049.2010.550065.
- Comi, G.; Chiesa, L.; Panseri, S.; Orlic, S.; Iacumin, L. (2013). "Evaluation of different methods to prevent Penicillium nordicumgrowth on and ochratoxin a production in country-style sausages". World Mycotoxin Journal 6 (4): 411. doi:10.3920/WMJ2013.1548.
- Färber, P.; Geisen, R. (2004). "Analysis of differentially-expressed ochratoxin a biosynthesis genes of Penicillium nordicum". Molecular Diversity and PCR-detection of Toxigenic Fusarium Species and Ochratoxigenic Fungi. p. 661. doi:10.1007/978-1-4020-2285-2_20. ISBN 978-90-481-6631-2.
- Battilani, P.; Formenti, S.; Toscani, T.; Virgili, R. (2010). "Influence of abiotic parameters on ochratoxin a production by a Penicillium nordicum strain in dry-cured meat model systems". Food Control 21 (12): 1739. doi:10.1016/j.foodcont.2010.08.003.
- Geisen, R. (2004). "Molecular monitoring of environmental conditions influencing the induction of ochratoxin a biosynthesis genes in Penicillium nordicum". Molecular Nutrition & Food Research 48 (7): 532. doi:10.1002/mnfr.200400036.
- Q. Ashton Acton (2012). Nasal Lubricants and Irrigations—Advances in Research and Application: 2012 Edition: ScholarlyBrief. ScholarlyEdition. ISBN 1481606808.
- Antonio Logrieco, Angelo Visconti (2013). An Overview on Toxigenic Fungi and Mycotoxins in Europe. Springer Science & Business Media. ISBN 1402026463.
See also
References
- 1 2 MycoBank
- ↑ UniProt
- 1 2 3 Sonjak, S.; Ličen, M.; Frisvad, J. C.; Gunde-Cimerman, N. (2011). "Salting of dry-cured meat – A potential cause of contamination with the ochratoxin A-producing species Penicillium nordicum". Food Microbiology 28 (6): 1111. doi:10.1016/j.fm.2011.02.007.
- ↑ ATCC
- ↑ John F. Leslie, Antonio Logrieco (2014). Mycotoxin Reduction in Grain Chains. John Wiley & Sons. ISBN 0813820839.
- ↑ Ailsa D. Hocking, John I. Pitt, Robert A. Samson, Ulf Thrane (2006). Advances in Food Mycology. Springer Science & Business Media. ISBN 0387283919.
| External identifiers for Penicillium nordicum | |
|---|---|
| Encyclopedia of Life | 18391369 |
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