Penicillium persicinum explained

Penicillium persicinum is a species of fungus in the genus Penicillium which was isolated from soil from the Qinghai Province in China.^{[1] [2]} Penicillium persicinum produces griseofulvin, lichexanthone, roquefortine C, roquefortine D, patulin and chrysogine^{[2] [3] [4]}

Further reading

• 10.1016/j.jbiotec.2003.12.011. 15066767. Growth and enzyme production by three Penicillium species on monosaccharides. Journal of Biotechnology. 109. 3. 295–9. 2004. Jørgensen. Henning. Mørkeberg. Astrid. Krogh. Kristian B.R. Olsson. Lisbeth.
• Book: Mark Finkelstein, Brian H. Davison . Proceedings of the Twenty-Fifth Symposium on Biotechnology for Fuels and Chemicals Held May 4–7, 2003, in Breckenridge, CO . Springer Science & Business Media . 2004 . 1592598374.

Notes and References

1. https://www.uniprot.org/taxonomy/268347 UniProt
2. 15280651. 2004. Wang. L. Penicillium persicinum, a new griseofulvin, chrysogine and roquefortine C producing species from Qinghai Province, China. Antonie van Leeuwenhoek. 86. 2. 173–9. Zhou. H. B.. Frisvad. J. C.. Samson. R. A.. 10.1023/B:ANTO.0000036140.86059.51.
3. Book: Jan Dijksterhuis, Robert A. Samson . Food Mycology: A Multifaceted Approach to Fungi and Food . CRC Press . 2007 . 978-1420020984.
4. Book: Sarah De Saeger . Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed . Elsevier . 2011 . 978-0857090973.