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Penicillium polonicum

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Penicillium polonicum is a species of fungus in the genus 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

References

  1. ^ a b c MycoBank
  2. ^ Straininfo of Penicillium polonicum
  3. ^ IniProt
  4. ^ a b 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. PMID 30703962.
  5. ^ Sarah De Saeger (2011). Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed. Elsevier. ISBN 978-0857090973.
  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. doi:10.4315/0362-028x-63.2.231. PMID 10678429.
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Penicillium polonicum: Brief Summary

provided by wikipedia EN

Penicillium polonicum is a species of fungus in the genus Penicillium which produces penicillic acid, verucosidin, patulin, anacine, 3-methoxyviridicatin and glycopeptides. Penicillium polonicum can spoil cereals, peanuts, onions, dried meats, citrus fruits

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cc-by-sa-3.0
copyright
Wikipedia authors and editors
original
visit source
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wikipedia EN