Penicillium polonicum

Penicillium polonicum
Scientific classification
Kingdom: Fungi
Order: Eurotiales
Family: Trichocomaceae
Genus: Penicillium
Species: P. polonicum
Binomial name
Penicillium polonicum
Zalessky, K.M. 1927[1]
Type strain
Biourge 276, CBS 222.28, IBT 12821, IMI 291194, MUCL 29204, NRRL 995, QM 7596, Thom 5010.33[2]
Synonyms

Penicillium aurantiogriseum var. polonicum[1]

Penicillium polonicum is a species of the genus of Penicillium which produces penicillic acid, verucosidin, patulin, anacine, 3-methoxyviridicatin and glycopeptides.[1][3][4][5][6] Penicillium polonicum can spoil cereals, peanuts, onions, dried meats, citrus fruits[4][7]

Further reading

See also

References

  1. 1 2 3 MycoBank
  2. Straininfo of Penicillium polonicum
  3. IniProt
  4. 1 2 Duduk, N.; Vasić, M.; Vico, I. (2014). "First Report of Penicillium polonicum Causing Blue Mold on Stored Onion (Allium cepa) in Serbia". Plant Disease 98 (10): 1440. doi:10.1094/PDIS-05-14-0550-PDN.
  5. Sarah De Saeger (2011). Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed. Elsevier. ISBN 0857090976.
  6. Martha J. Boss, Dennis W. Day (2002). Biological Risk Engineering Handbook: Infection Control and Decontamination. CRC Press. ISBN 142003216X.
  7. Núñez, F; Díaz, M. C.; Rodríguez, M; Aranda, E; Martín, A; Asensio, M. A. (2000). "Effects of substrate, water activity, and temperature on growth and verrucosidin production by Penicillium polonicum isolated from dry-cured ham". Journal of food protection 63 (2): 231–6. PMID 10678429.
External identifiers for Penicillium polonicum
Encyclopedia of Life 190322
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Wikisource has the text of the 1921 Collier's Encyclopedia article Penicillium polonicum.
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