Penicillium nalgiovense explained
Penicillium nalgiovense is an anamorph species of the genus Penicillium with lipolytic and proteolytic activity, which was first isolated from ellischau cheese.[1] [2] [3] [4] This species produces dichlorodiaportin, diaportinol, and diaportinic acid[5] [6] Penicillium nalgiovense is used for the maturation of certain fermented salami varieties and ham.[7] [8] [9] [10] In this process it protects the meat from colonization by other molds and bacteria[10]
Further reading
- 10.1017/S095375620300769X. Isolation of Penicillium nalgiovense strains impaired in penicillin production by disruption of the pcbAB gene and application as starters on cured meat products. Mycological Research. 107. 6. 717–726. 2003. Laich . F. . Fierro . F. . Martin . J. F. . 12951798.
- 10.1111/j.1472-765X.1994.tb00988.x. Penicillin production by Penicillium nalgiovense. Letters in Applied Microbiology. 19. 6. 486–488. 1994. Andersen . S. J. . Frisvad . J. C. . 7765708. 45186749. free.
- 10.1590/S0101-20612000000100009. Efeito do uso da cepa starter de Penicillium nalgiovense na qualidade de salames. Ciência e Tecnologia de Alimentos. 20. 40–46. 2000. Castro . L. S. C. S. . Luchese . R. H. . Martins . J. F. P. . free.
- 10.1016/S0308-8146(96)00361-5. Bioformation of flavour by penicillium candidum, penicillium nalgiovense and Geotrichum candidum on glucose, peptone, maize oil and meat extract. Food Chemistry. 60. 3. 409. 1997. Jacobsen . T. . Hinrichsen . L. .
- 10.1007/BF00873102. 8546454. Taxonomy of Penicillium nalgiovense isolates from mould-fermented sausages. Antonie van Leeuwenhoek. 68. 2. 165–71. 1995. Andersen . S. J. . 3151444.
- Book: Barbara Lund . Tony C. Baird-Parker . Microbiological Safety and Quality of Food . Springer Science & Business Media . 2000 . 0834213230.
- Book: Y. H. Hui . Lisbeth Meunier-Goddik . Jytte Josephsen . Wai-Kit Nip . Peggy S. Stanfield . Handbook of Food and Beverage Fermentation Technology . CRC Press . 2004 . 0203913558.
- Book: Fidel Toldrá . Meat Biotechnology . Springer Science & Business Media . 2008 . 978-0387793825.
Notes and References
- Book: Fidel Toldrá . Meat Biotechnology . Springer Science & Business Media . 2008 . 978-0387793825.
- https://www.uniprot.org/taxonomy/60175 UniProt
- http://www.lgcstandards-atcc.org/products/all/96460.aspx?geo_country=de ATCC
- [Deutsche Sammlung von Mikroorganismen und Zellkulturen]
- 10.1021/np990066b. Dichlorodiaportin, Diaportinol, and Diaportinic Acid: Three Novel Isocoumarins from Penicillium nalgiovense. Journal of Natural Products. 62. 8. 1182–1184. 1999. Larsen . T. O. . Breinholt . J. . 10479334.
- 10.1186/s40694-014-0011-x. Penicillium nalgiovense Laxa isolated from Antarctica is a new source of the antifungal metabolite amphotericin B. Fungal Biology and Biotechnology. 2. 2015. Svahn . K. S. . Chryssanthou . E. . Olsen . B. R. . Bohlin . L. . Göransson . U. . 1. 28955453. 5611601 . free.
- http://www.schimmel-schimmelpilze.de/penicillium-nalgiovense.html www.schimmel-schimmelpilze.de
- 10.1016/j.foodcont.2012.11.018. Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage "salchichón". Food Control. 32. 69–76. 2013. Bernáldez . V. . Córdoba . J. J. . Rodríguez . M. . Cordero . M. . Polo . L. . Rodríguez . A. .
- Book: Barry A. Law . A. Y. Tamime . Technology of Cheesemaking . John Wiley & Son . 2011 . 978-1444347890.
- Book: Marianski . S. . Marianski . A. . The Art of Making Fermented Sausages . 2009 . Bookmagic . Seminole, Florida . 978-0-9824267-1-5 . 47 . 2013-02-03.
