Penicillium freii

Penicillium freii is a psychrophilic species of the genus of Penicillium which produces xanthomegnin and patulin.[1][2][3][4][5] Penicillium freii occurs in meat, meat products, barley and wheat[6]

Penicillium freii
Scientific classification
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Trichocomaceae
Genus: Penicillium
Species:
P. freii
Binomial name
Penicillium freii
Lund, F.; Frisvad, J.C. 1994[1]

Further reading
  • Nicolaisen, M.; Geisen, R. (1996). "Transformation of Penicillium freii and a rapid PCR screening procedure for cotransformation events". Microbiological Research. 151 (3): 281–4. doi:10.1016/S0944-5013(96)80025-5. PMID 8817919.
  • Q. Ashton Acton (2013). Issues in Bioengineering and Bioinformatics: 2013 Edition. ScholarlyEditions. ISBN 1490106057.
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See also

References
  1. MycoBank
  2. Rosa Margesin; Franz Schinner; Jean-Claude Marx; Charles Gerday (2007). Psychrophiles: From Biodiversity to Biotechnology. Springer Science & Business Media. ISBN 3540743359.
  3. Nicolaisen, M.; Frisvad, J. C.; Rossen, L. (1997). "A Penicillium freii gene that is highly similar to the beta-keto-acyl synthase domain of polyketide synthase genes from other fungi". Letters in Applied Microbiology. 25 (3): 197–201. doi:10.1046/j.1472-765X.1997.00005.x.
  4. S De Saeger (2011). Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed. Elsevier. ISBN 0857090976.
  5. Jan Dijksterhuis; Robert A. Samson (2007). Food Mycology: A Multifaceted Approach to Fungi and Food. CRC Press. ISBN 1420020986.
  6. Minou Nowrousian; Birgit Hoff; Ines Engh (2000). Schimmelpilze: Lebensweise, Nutzen, Schaden, Bekämpfung. Springer Science & Business Media. ISBN 3540887164.
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