Penicillium hispanicum
Penicillium hispanicum is an anamorph species of the genus of Penicillium which was isolated from Citrus limonum in Spain.[1][3][4][5] Penicillium hispanicum produces hadacidin[6]
| Penicillium hispanicum | |
|---|---|
Scientific classification  | |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Trichocomaceae |
| Genus: | Penicillium |
| Species: | P. hispanicum |
| Binomial name | |
| Penicillium hispanicum Ramírez, C.; Martínez, A.T.; Ferrer, S. 1978[1] | |
| Type strain | |
| ATCC 38667, CBS 691.77, DSM 2416, FRR 2280, IFO 31876, IJFM 322, IJFM 3223, IMI 253785, KCTC 6394, NBRC 31876, VKM F-2179[2] | |
References
- MycoBank
- Straininfo of Penicillium hispanicum
- UniProt
- ATCC
- Deutsche Sammlung von Mikroorganismen und Zellkulturen
- John I. Pitt, Ailsa D. Hocking (2012). Fungi and Food Spoilage. Springer Science & Business Media. ISBN 0387922075.
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