Penicillium solitum

Penicillium solitum is an anamorph, mesophilic, salinity-tolerant, psychrotolerant species of fungus in the genus Penicillium which produces polygalacturonase, compactin, cyclopenin, cyclopenol, cyclopeptin, dehydrocompactin, dihydrocyclopeptin, palitantin, solistatin, solistatinol, viridicatin, viridicatol.[1][3][4][5][6][7][8][9] P. Solitum forms dark blueish green colonies that are 22–28 mm in diameter on Czaek yeast extract  and it is brownish orange on malt extract agar.  The orange brown color is unique to P. Solitum and can be used to differentiate it from other similar Penicillium species.[10]  P. Solitum has been historically isolated in numerous places including on cheese rinds,[11]  on cured meats[12] and in the antarctic environment.[13] This species was isolated from air dried lamb thighs, on Faore Island.[8] Penicillium solitum and Eurotium rubrum are the species which are found during the production of traditional produced Tyrolean smoked and cured ham.[14] Penicillium solitum is a pathogen of pomaceous fruit.[15]P. solitum causes blue rot in pome fruits through its production of polygalacturonase, which breaks down the apple’s cell wall.[10]

Penicillium solitum
Scientific classification
Kingdom:	Fungi
Division:	Ascomycota
Class:	Eurotiomycetes
Order:	Eurotiales
Family:	Trichocomaceae
Genus:	Penicillium
Species:	P. solitum
Binomial name
Penicillium solitum Westling, R. 1911[1]
Type strain
ATCC 9923, Biourge 3, CBS 288.36, CBS 424.89, CCT 4377, FRR 0937, IBT 3948, IFO 7765, IMI 039810, IMI 092225, LSHB P52, MUCL 28668, MUCL 29173, NBRC 7765, NCTC 3029, NRRL 937, Thom 2546, Thom 4733.114, Thom, 2546, VKM F-3087[2]
Synonyms
Penicillium majusculum, Penicillium casei var. compactum, Penicillium mali, Penicillium verrucosum var. melanochlorum[1]