Penicillium salamii
| Penicillium salamii | |
|---|---|
Scientific classification  | |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Trichocomaceae |
| Genus: | Penicillium |
| Species: | P. salamii |
| Binomial name | |
| Penicillium salamii G. Perrone, Frisvad, Samson & Houbraken | |
Penicillium salamii is a species of fungus in the genus Penicillium which occurs on dry-cured meat products.[1]
References
- ↑ Perrone, G; Samson, R. A.; Frisvad, J. C.; Susca, A; Gunde-Cimerman, N; Epifani, F; Houbraken, J (2015). "Penicillium salamii, a new species occurring during seasoning of dry-cured meat". International Journal of Food Microbiology. 193: 91–8. doi:10.1016/j.ijfoodmicro.2014.10.023. PMID 25462928.
Further reading
- Perrone, Giancarlo; Samson, Robert A.; Frisvad, Jens C.; Susca, Antonia; Gunde-Cimerman, Nina; Epifani, Filomena; Houbraken, Jos (2015). "Penicillium salamii, a new species occurring during seasoning of dry-cured meat". International Journal of Food Microbiology. 193: 91–8. doi:10.1016/j.ijfoodmicro.2014.10.023. PMID 25462928.
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