Penicillium steckii

Penicillium steckii is a species of fungus in the genus Penicillium which produces citrinin, tanzawaic acid E, tanzawaic acid F.[1][2][3][4][5]

Penicillium steckii
Scientific classification
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Trichocomaceae
Genus: Penicillium
Species:
P. steckii
Binomial name
Penicillium steckii
Zalessky, K.M. 1927[1]
Type strain
CBS 260.55[2]
Synonyms

Penicillium sumatraense, Penicillium baradicum[1]

References
  1. MycoBank
  2. UniProt
  3. Cox, Richard H.; Hernandez, Oscar; Dorner, Joe W.; Cole, Richard J.; Fennell, Dorothy I. (1979). "A new isochroman mycotoxin isolated from Penicillium steckii". Journal of Agricultural and Food Chemistry. 27 (5): 999–1001. doi:10.1021/jf60225a012. PMID 546963.
  4. Malmstrøm, J; Christophersen, C; Frisvad, J. C. (2000). "Secondary metabolites characteristic of Penicillium citrinum, Penicillium steckii and related species". Phytochemistry. 54 (3): 301–9. doi:10.1016/s0031-9422(00)00106-0. PMID 10870185.
  5. Jabbar, A.; Rahim, A. (1962). "Citrinin from Penicillium steckii zaleski". Journal of Pharmaceutical Sciences. 51 (6): 595–596. doi:10.1002/jps.2600510625.

Further reading
  • Cox, Richard H.; Hernandez, Oscar; Dorner, Joe W.; Cole, Richard J.; Fennell, Dorothy I. (1979). "A new isochroman mycotoxin isolated from Penicillium steckii". Journal of Agricultural and Food Chemistry. 27 (5): 999–1001. doi:10.1021/jf60225a012. PMID 546963.
  • Lamsal, Kabir; Kim, Sang Woo; Naeimi, Shahram; Adhikari, Mahesh; Yadav, Dil Raj; Kim, Changmu; Lee, Hyang Burm; Lee, Youn Su (2013). "Three New Records of Penicillium Species Isolated from Insect Specimens in Korea". Mycobiology. 41 (2): 116–9. doi:10.5941/MYCO.2013.41.2.116. PMC 3714441. PMID 23874136.
  • John W. Blunt, Murray H. G. Munro (2007). Dictionary of Marine Natural Products. CRC Press. ISBN 0-8493-8217-3.
  • Q. Ashton Acton (2012). Issues in Life Sciences: Botany and Plant Biology Research: 2011 Edition. ScholarlyEdition. ISBN 1-4649-6343-6.
  • Shmuel Yannai (2003). Dictionary of Food Compounds. CRC Press. ISBN 1-4200-6845-8.
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