Penicillium coprophilum is a species of the genus of Penicillium which produces roquefortine C, griseofulvin and oxaline.[1][2][3][4][5][6]
| Penicillium coprophilum | |
|---|---|
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Aspergillaceae |
| Genus: | Penicillium |
| Species: | P. coprophilum
|
| Binomial name | |
| Penicillium coprophilum (Berkeley & M.A. Curtis) Seifert & Samson 1985[1]
| |
| Synonyms[1] | |
|
Coremium coprophilum, | |
See also
editReferences
edit- ^ a b c MycoBank
- ^ UniProt
- ^ Jan Dijksterhuis, Robert A. Samson (2007). Food Mycology: A Multifaceted Approach to Fungi and Food. CRC Press. ISBN 1420020986.
- ^ V. Betina (1993). Chromatography of Mycotoxins: Techniques and Applications. Elsevier. ISBN 0080858627.
- ^ Vincent P. Gullo (2013). Discovery of Novel Natural Products with Therapeutic Potential. Newnes. ISBN 1483292134.
- ^ DUPLICATE Smith, Rachel Henderson (1991). Mycotoxins and Animal Foods. CRC Press. ISBN 0849349044.