Penicillium palitans

Penicillium palitans is an anamorph species of fungus in the genus Penicillium which was isolated from cheese and ancient permafrost deposits.[1][3][4][5][6] Penicillium palitans produces viridicatin, cyclopiazonic acid, roquefortine, palitantin and ochratoxin A[7][8][9][10][11]

Penicillium palitans
Scientific classification
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Trichocomaceae
Genus: Penicillium
Species:
P. palitans
Binomial name
Penicillium palitans
Westling, R. 1911[1]
Type strain
ATCC 10477, CBS 107.11, FRR 2033, IBT 23034, IMI 040215, IMI 402155, LSHB P.126, LSHB P126, MUCL 39354, NRRL 2033, VKM F-3088[2]

Further reading
  • Lund, F. (1995). "Diagnostic characterization of Penicillium palitans, P. Commune and P. Solitum". Letters in Applied Microbiology. 21: 60. doi:10.1111/j.1472-765X.1995.tb01007.x.
  • Robert Samson (2013). Advances in Penicillium and Aspergillus Systematics. Springer Science & Business Media. ISBN 1-4757-1856-X.
  • Larry R. Beuchat (1987). Food and Beverage Mycology. Springer Science & Business Media. ISBN 0-442-21084-1.
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References
  1. MycoBank
  2. Straininfo of Penicillium palitans
  3. Kozlovsky, A. G.; Zhelifonova, V. P.; Antipova, T. V. (2009). "Clavine alkaloid biosynthesis by the fungus Penicillium palitans Westling 1911 isolated from ancient permafrost deposits". Applied Biochemistry and Microbiology. 45 (2): 182. doi:10.1134/S0003683809020112.
  4. UniProt
  5. ATCC
  6. Kure, C.F.; Abeln, E.C.A.; Holst-Jensen, A.; Skaar, I. (2002). "Differentiation of Penicillium commune and Penicillium palitans isolates from cheese and indoor environments of cheese factories using M13 fingerprinting". Food Microbiology. 19 (2–3): 151. doi:10.1006/fmic.2001.0473.
  7. Ciegler, Alex; Hou, Ching T. (1970). "Isolation of viridicatin from Penicillium palitans". Archiv für Mikrobiologie. 73 (3): 261. doi:10.1007/BF00410627.
  8. Gerhard Eisenbrand; Peter Schreier; Alfred Hagen Meyer (2014). RÖMPP Lexikon Lebensmittelchemie (2 ed.). Georg Thieme Verlag. ISBN 3-13-179282-5.
  9. Jan Dijksterhuis; Robert A. Samson (2007). Food Mycology: A Multifaceted Approach to Fungi and Food. CRC Press. ISBN 1-4200-2098-6.
  10. Committee on Damp Indoor Spaces and Health, Board on Health Promotion and Disease Prevention, Institute of Medicine (2004). Damp Indoor Spaces and Health. National Academies Press. ISBN 0-309-09193-4.CS1 maint: multiple names: authors list (link)
  11. Max Hartmann (1937). Berichte Biochemie und Biologie volum 40. Springer.
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