Penicillium freii explained

Penicillium freii is a psychrophilic species of the genus of Penicillium which produces xanthomegnin and patulin.^{[1] [2] [3] [4]} Penicillium freii occurs in meat, meat products, barley and wheat^[5]

See also

• List of Penicillium species

Further reading

• 10.1016/S0944-5013(96)80025-5. Transformation of Penicillium freii and a rapid PCR screening procedure for cotransformation events. Microbiological Research. 151. 3. 281–4. 1996. Nicolaisen . M. . Geisen . R. . 8817919.
• Book: Q. Ashton Acton . Issues in Bioengineering and Bioinformatics: 2013 Edition . ScholarlyEditions . 2013 . 1490106057.

Notes and References

1. Book: Rosa Margesin . Franz Schinner . Jean-Claude Marx . Charles Gerday . Psychrophiles: From Biodiversity to Biotechnology . Springer Science & Business Media. 2007 . 3540743359.
2. 10.1046/j.1472-765X.1997.00005.x. A Penicillium freii gene that is highly similar to the beta-keto-acyl synthase domain of polyketide synthase genes from other fungi. Letters in Applied Microbiology. 25. 3. 197–201. 1997. Nicolaisen . M.. Frisvad . J. C. . Rossen . L.. free.
3. Book: S De Saeger . Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed . Elsevier . 2011 . 0857090976.
4. Book: Jan Dijksterhuis . Robert A. Samson . Food Mycology: A Multifaceted Approach to Fungi and Food . CRC Press . 2007 . 1420020986.
5. Book: Minou Nowrousian . Birgit Hoff . Ines Engh . Schimmelpilze: Lebensweise, Nutzen, Schaden, Bekämpfung . Springer Science & Business Media . 2000 . 3540887164.