Penicillium marinum is a species in the genus Penicillium which produces patulin and roquefortine C.[1][3][4][5]
| Penicillium marinum | |
|---|---|
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Aspergillaceae |
| Genus: | Penicillium |
| Species: | P. marinum
|
| Binomial name | |
| Penicillium marinum Frisvad, J.; Samson, R.A. 2004[1]
| |
| Type strain | |
| CBS 109550, IBT 14360[2] | |
Further reading edit
- Wigley, L. J.; Perry, D. A.; Mantle, P. G. (2008). "An experimental strategy towards optimising directed biosynthesis of communesin analogues by Penicillium marinum in submerged fermentation". Mycological Research. 112 (2): 131–137. doi:10.1016/j.mycres.2007.09.003. PMID 18280722.
- Geiger, M; Guitton, Y; Vansteelandt, M; Kerzaon, I; Blanchet, E; Robiou Du Pont, T; Frisvad, J. C.; Hess, P; Pouchus, Y. F.; Grovel, O (2013). "Cytotoxicity and mycotoxin production of shellfish-derived Penicillium spp., a risk for shellfish consumers" (PDF). Letters in Applied Microbiology. 57 (5): 385–92. doi:10.1111/lam.12143. PMID 24006923.
References edit
- ^ a b MycoBank
- ^ Straininfo of Penicillium marinum
- ^ UniProt
- ^ Jan Dijksterhuis, Robert A. Samson (2007). Food Mycology: A Multifaceted Approach to Fungi and Food. CRC Press. ISBN 978-1-4200-2098-4.
- ^ Sarah De Saeger (2011). Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed. Elsevier. ISBN 978-0-85709-097-3.