Penicillium discolor explained

Penicillium discolor is a species of the genus of Penicillium which occurs in nuts, vegetables and cheese and produces chaetoglobosins (chaetoglobosin A - J), palitantin, cyclopenin, cyclopenol, cyclopeptin, dehydrocyclopeptin, viridicatin and viridicatol.^{[1] [2] [3] [4] [5] [6]}

See also

• List of Penicillium species

Notes and References

1. https://www.uniprot.org/taxonomy/74830 UniProt
2. Penicillium discolor, a new species from cheese, nuts and vegetables . 10.1023/A:1000244502608. 1997. Frisvad . J. C. . Antonie van Leeuwenhoek. 72. 2. 119. Samson . R. A. . Rassing . B. R. . Van Der Horst . M. I. . Van Rijn . F. T. J. . Stark . J..
3. Book: Nicholas J. Russell . Grahame W. Gould . Food Preservatives . Springer Science & Business Media . 2003 . 030647736X.
4. Book: R. Barkai-Golan . Nachman Paster . Mycotoxins in Fruits and Vegetables . Academic Press . 2011 . 0080557856.
5. Book: Michael John Carlile . Sarah C. Watkinson . G. W. Gooday . The Fungi . Gulf Professional Publishing . 2001 . 0127384464.
6. Book: S De Saeger . Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed . Elsevier . 2011 . 0857090976.