Penicillium salamii is a species of fungus in the genus Penicillium which occurs on dry-cured meat products.[1]
| Penicillium salamii | |
|---|---|
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Aspergillaceae |
| Genus: | Penicillium |
| Species: | P. salamii
|
| Binomial name | |
| Penicillium salamii G. Perrone, Frisvad, Samson & Houbraken
| |
References edit
- ^ Perrone, G; Samson, R. A.; Frisvad, J. C.; Susca, A; Gunde-Cimerman, N; Epifani, F; Houbraken, J (2015). "Penicillium salamii, a new species occurring during seasoning of dry-cured meat". International Journal of Food Microbiology. 193: 91–8. doi:10.1016/j.ijfoodmicro.2014.10.023. PMID 25462928.
Further reading edit
- Perrone, Giancarlo; Samson, Robert A.; Frisvad, Jens C.; Susca, Antonia; Gunde-Cimerman, Nina; Epifani, Filomena; Houbraken, Jos (2015). "Penicillium salamii, a new species occurring during seasoning of dry-cured meat". International Journal of Food Microbiology. 193: 91–8. doi:10.1016/j.ijfoodmicro.2014.10.023. PMID 25462928.