Penicillium tulipae explained

Penicillium tulipae is a species of fungus in the genus Penicillium which produces penicillic acid, roquefortine C, roquefortine D, terrestric acid, glandicoline A, glandicoline B, meleagrin, oxaline, penitrem A and epineoxaline.^{[1] [2] [3] [4] [5] [6]}

Further reading

• Book: Juan-Francisco Martín . Carlos Garcia-Estrada . Susanne Zeilinger . Biosynthesis and Molecular Genetics of Fungal Secondary Metabolites . Springer . 2014 . 978-1-4939-1191-2.
• 10.1016/j.bse.2005.10.010. Epi-Neoxaline, a chemotaxonomic marker for Penicillium tulipae. Biochemical Systematics and Ecology. 34. 4. 345. 2006. Overy. David P.. Phipps. Richard K.. Frydenvang. Karla. Larsen. Thomas O..
• 10.1073/pnas.0611691104. Prospects for fungus identification using CO1 DNA barcodes, with Penicillium as a test case. Proceedings of the National Academy of Sciences. 104. 10. 3901–3906. 2007. Seifert. K. A.. Samson. R. A.. Dewaard. J. R.. Houbraken. J.. Levesque. C. A.. Moncalvo. J.-M.. Louis-Seize. G.. Hebert. P. D. N.. 17360450. 1805696. free.

Notes and References

1. https://www.uniprot.org/taxonomy/293383 UniProt
2. Book: Jan Dijksterhuis . Robert A. Samson . Food Mycology: A Multifaceted Approach to Fungi and Food . CRC Press . 2007 . 978-1-4200-2098-4.
3. Book: Juan-Francisco Martín . Carlos Garcia-Estrada . Susanne Zeilinger . Biosynthesis and Molecular Genetics of Fungal Secondary Metabolites . Springer . 2014 . 978-1-4939-1191-2.
4. Book: Sarah De Saeger . Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed . Elsevier . 2011 . 978-0-85709-097-3.
5. Book: Abdul Malik . Zerrin Erginkaya . Saghir Ahmad . Hüseyin Erten . Food Processing: Strategies for Quality Assessment . Springer . 2014 . 978-1-4939-1378-7.
6. 10.1078/072320203770865945. 14666992. New Penicillium Species Associated with Bulbs and Root Vegetables. Systematic and Applied Microbiology. 26. 4. 631–639. 2003. Overy. David Patrick. Frisvad. Jens Christian.