Penicillium carneum explained

Penicillium carneum is a fungus species of the genus of Penicillium.[1] [2] Penicillium roqueforti var. carneum was reclassified to Penicillium carneum.[3] P. carneum was isolated from spoiled meat products, silage, rye bread, water, beer, cheese, mouldy barkers yeast and cork.[4] P. carneum produces patulin, penicillic acid, penitrem A, mycophenolic acid roquefortines.[4]

See also

Notes and References

  1. 10.1094/PDIS-06-12-0541-PDN. First Report of Penicillium carneum Causing Blue Mold on Stored Apples in Pennsylvania. Plant Disease. 96. 12. 1823. 2012. Peter . K. A.. Vico . I.. Gaskins . V.. Janisiewicz . W. J.. Saftner . R. A.. Jurick . W. M..
  2. 10.1016/S0925-5214(99)00031-9. Growth of Penicillium roqueforti, P. Carneum, and P. Paneum during malfunctioning airtight storage of high-moisture grain cultivars. Postharvest Biology and Technology. 17. 47. 1999. Petersson . S. . Schnürer . J. .
  3. 10.1099/13500872-142-3-541. Reclassification of the Penicillium Roqueforti Group into Three Species on the Basis of Molecular Genetic and Biochemical Profiles. Microbiology. 142. 3. 541–9. 1996. Boysen . M.. Skouboe . P.. Frisvad . J.. Rossen . L. . 8868429. free.
  4. Book: John I. Pitt, Ailsa D. Hocking . Fungi and Food Spoilage . 3 . Springer Science & Business Media, 2009 . 2009 . 0387922075.

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Penicillium carneum".

Except where otherwise indicated, Everything.Explained.Today is © Copyright 2009-2024, A B Cryer, All Rights Reserved. Cookie policy.