Penicillium carneum

Penicillium carneum is a fungus species of the genus of Penicillium.[3][1][4][5] Penicillium roqueforti var. carneum was reclassified to Penicillium carneum.[6] P. carneum was isolated from spoiled meat products, silage, rye bread, water, beer, cheese, mouldy barkers yeast and cork.[7] P. carneum produces patulin, penicillic acid, penitrem A, mycophenolic acid roquefortines.[7]

Penicillium carneum
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Aspergillaceae
Genus: Penicillium
Species:
P. carneum
Binomial name
Penicillium carneum
Boysen, M.; Skouboe, P.; Frisvad, J.C.; Rossen, L. 1996[1]
Type strain
CBS 112297, IBT 6884[2]
Synonyms

Penicillium roqueforti var. carneum[3][1]

See also

References
  1. MycoBank
  2. Straininfo of Penicillium carneum
  3. UniProt
  4. Peter, K. A.; Vico, I.; Gaskins, V.; Janisiewicz, W. J.; Saftner, R. A.; Jurick, W. M. (2012). "First Report of Penicillium carneum Causing Blue Mold on Stored Apples in Pennsylvania". Plant Disease. 96 (12): 1823. doi:10.1094/PDIS-06-12-0541-PDN.
  5. Petersson, S.; Schnürer, J. (1999). "Growth of Penicillium roqueforti, P. Carneum, and P. Paneum during malfunctioning airtight storage of high-moisture grain cultivars". Postharvest Biology and Technology. 17: 47. doi:10.1016/S0925-5214(99)00031-9.
  6. Boysen, M.; Skouboe, P.; Frisvad, J.; Rossen, L. (1996). "Reclassification of the Penicillium Roqueforti Group into Three Species on the Basis of Molecular Genetic and Biochemical Profiles". Microbiology. 142 (3): 541–9. doi:10.1099/13500872-142-3-541. PMID 8868429.
  7. John I. Pitt, Ailsa D. Hocking (2009). Fungi and Food Spoilage (3 ed.). Springer Science & Business Media, 2009. ISBN 0387922075.


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