Penicillium solitum explained

Penicillium solitum is an anamorphic, mesophilic, salinity-tolerant, and psychrotolerant species of fungus in the genus Penicillium. It is known to produce various compounds including polygalacturonase, compactin, cyclopenin, cyclopenol, cyclopeptin, dehydrocompactin, dihydrocyclopeptin, palitantin, solistatin, solistatinol, viridicatin, viridicatol.[1] [2] [3] [4] [5] [6] [7]

P. Solitum forms dark blueish-green colonies that measure 22–28 mm in diameter on Czaek yeast extract agar, while on malt extract agar, it appears brownish orange. This distinct orange-brown color sets P. solitum apart from other similar Penicillium species,[8]   making it useful for differentiation. The fungus has been historically isolated from various sources, including cheese rinds,[9]  cured meats,[10] and the Antarctic environment.[11] It was specifically isolated from air-dried lamb thighs on the Faore island. During the production of traditional Tyrolean smoked and cured ham, both Penicillium solitum and Eurotium rubrum are commonly found.[12]

Furthermore, Penicillium solitum is known to be a pathogen of pomaceous fruit,[13] P. solitum causes blue rot in pome fruits through its production of polygalacturonase, which breaks down the apple’s cell wall.

Further reading

Notes and References

  1. 10.1016/S0031-9422(99)00015-1. Solistatin, an aromatic compactin analogue from Penicillium solitum. Phytochemistry. 51. 8. 1027. 1999. Sorensen. D. Ostenfeldlarsen. T. Christophersen. C. Nielsen. P. Anthoni. U. 1999PChem..51.1027S . 84523735 .
  2. 10.1016/j.tetlet.2006.12.038. Solistatinol, a novel phenolic compactin analogue from Penicillium solitum. Tetrahedron Letters. 48. 7. 1261. 2007. Larsen. Thomas Ostenfeld. Lange. Lene. Schnorr. Kirk. Stender. Steen. Frisvad. Jens Christian.
  3. Web site: UniProt. www.uniprot.org. 17 October 2023. 29 July 2021. https://web.archive.org/web/20210729070230/https://www.uniprot.org/taxonomy/60172. live.
  4. Web site: ATCC: The Global Bioresource Center. www.atcc.org. 17 October 2023. 21 February 2023. https://web.archive.org/web/20230221060502/https://www.atcc.org/. live.
  5. 10.1007/s00300-013-1403-8. Penicillium solitum: A mesophilic, psychrotolerant fungus present in marine sediments from Antarctica. Polar Biology. 36. 12. 1823. 2013. Gonçalves. Vívian N.. Campos. Lúcia S.. Melo. Itamar S.. Pellizari. Vivian H.. Rosa. Carlos A.. Rosa. Luiz H.. 14987402 .
  6. 22241612. 2012. Jurick Wm. 2nd. Penicillium solitum produces a polygalacturonase isozyme in decayed Anjou pear fruit capable of macerating host tissue in vitro. Mycologia. 104. 3. 604–12. Vico. I. Gaskins. V. L.. Whitaker. B. D.. Garrett. W. M.. Janisiewicz. W. J.. Conway. W. S.. 10.3852/11-119. 41134501 .
  7. Book: Carl A. Batt . Encyclopedia of Food Microbiology . Academic Press . 2014 . 978-0123847331.
  8. Pitt. J. I.. 1991. Penicillium solitum Revived, and its Role as a Pathogen of Pomaceous Fruit. Phytopathology. 81. 10. 1108. 10.1094/Phyto-81-1108. 30 March 2021. 3 March 2022. https://web.archive.org/web/20220303032127/https://www.apsnet.org/publications/phytopathology/backissues/Documents/1991Abstracts/Phyto81_1108.htm. live.
  9. Decontardi. S.. Mauro. A.. Lima. N.. Battilani. P.. 4 April 2017. Survey of Penicillia associated with Italian grana cheese. International Journal of Food Microbiology. 246. 25–31. 10.1016/j.ijfoodmicro.2017.01.019. 1879-3460. 28187328. 1822/44721. free. 30 March 2021. 15 June 2022. https://web.archive.org/web/20220615132404/https://pubmed.ncbi.nlm.nih.gov/28187328/. live.
  10. Núñez. Félix. Westphal. Carmen D.. Bermúdez. Elena. Asensio. Miguel A.. December 2007. Production of secondary metabolites by some terverticillate penicillia on carbohydrate-rich and meat substrates. Journal of Food Protection. 70. 12. 2829–2836. 10.4315/0362-028x-70.12.2829. 0362-028X. 18095438. free.
  11. Gonçalves. Vívian N.. Campos. Lúcia S.. Melo. Itamar S.. Pellizari. Vivian H.. Rosa. Carlos A.. Rosa. Luiz H.. 1 December 2013. Penicillium solitum: a mesophilic, psychrotolerant fungus present in marine sediments from Antarctica. Polar Biology. en. 36. 12. 1823–1831. 10.1007/s00300-013-1403-8. 14987402 . 1432-2056.
  12. Book: Y. H. Hui . Lisbeth Meunier-Goddik . Jytte Josephsen . Wai-Kit Nip . Peggy S. Stanfield . Handbook of Food and Beverage Fermentation Technology . SCRC Press . 2004 . 0203913558.
  13. Book: Clive de W Blackburn . Food Spoilage Microorganisms . Woodhead Publishing . 2006 . 1845691415.

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