Penicillium polonicum

Penicillium polonicum is a species of fungus in the genus Penicillium which produces penicillic acid, verucosidin, patulin, anacine, 3-methoxyviridicatin and glycopeptides.[1][3][4][5][6] Penicillium polonicum can spoil cereals, peanuts, onions, dried meats, citrus fruits[4][7]

Penicillium polonicum
Scientific classification
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Trichocomaceae
Genus: Penicillium
Species:
P. polonicum
Binomial name
Penicillium polonicum
Zalessky, K.M. 1927[1]
Type strain
Biourge 276, CBS 222.28, IBT 12821, IMI 291194, MUCL 29204, NRRL 995, QM 7596, Thom 5010.33[2]
Synonyms

Penicillium aurantiogriseum var. polonicum[1]

Further reading
  • Núñez, F; Díaz, M. C.; Rodríguez, M; Aranda, E; Martín, A; Asensio, M. A. (2000). "Effects of substrate, water activity, and temperature on growth and verrucosidin production by Penicillium polonicum isolated from dry-cured ham". Journal of food protection. 63 (2): 231–6. PMID 10678429.
  • Aranda, E.; Rodrı́Guez, M.; Benito, M.J.; Asensio, M.A.; Córdoba, J.J. (2002). "Molecular cloning of verrucosidin-producing Penicillium polonicum genes by differential screening to obtain a DNA probe". International Journal of Food Microbiology. 76 (1–2): 55–61. doi:10.1016/S0168-1605(02)00008-9. PMID 12038578.
  • Saccomori, Fernanda; Wigmann, Évelin Francine; Bernardi, Angélica Olivier; Alcano-González, María de Jesús; Copetti, Marina Venturini (2015). "Influence of storage temperature on growth of Penicillium polonicum and Penicillium glabrum and potential for deterioration of frozen chicken nuggets". International Journal of Food Microbiology. 200: 1–4. doi:10.1016/j.ijfoodmicro.2015.01.014. PMID 25647332.
  • Ding, Guang-Zhi; Liu, Jing; Wang, Jia-Ming; Fang, Lei; Yu, Shi-Shan (2013). "Secondary metabolites from the endophytic fungi Penicillium polonicumand Aspergillus fumigatus". Journal of Asian Natural Products Research. 15 (5): 446. doi:10.1080/10286020.2013.780349. PMID 23600807.
  • Mantle, Peter G.; McHugh, Katharine M.; Fincham, John E. (2010). "Contrasting Nephropathic Responses to Oral Administration of Extract of Cultured Penicillium polonicum in Rat and Primate". Toxins. 2 (8): 2083. doi:10.3390/toxins2082083. PMC 3153284. PMID 22069673.
  • Ulrich Kück; Minou Nowrousian; Jürgen Reiß; Birgit Hoff; Ines Engh (2009). Schimmelpilze: Lebensweise, Nutzen, Schaden, Bekämpfung. Springer Science & Business Media. ISBN 3540887164.
  • Manfred Hinker; Martina Seibert (2013). Pilze in Innenräumen und am Arbeitsplatz. Springer-Verlag. ISBN 3709112354.
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References
  1. MycoBank
  2. Straininfo of Penicillium polonicum
  3. IniProt
  4. Duduk, N.; Vasić, M.; Vico, I. (2014). "First Report of Penicillium polonicum Causing Blue Mold on Stored Onion (Allium cepa) in Serbia". Plant Disease. 98 (10): 1440. doi:10.1094/PDIS-05-14-0550-PDN.
  5. Sarah De Saeger (2011). Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed. Elsevier. ISBN 0857090976.
  6. Martha J. Boss; Dennis W. Day (2002). Biological Risk Engineering Handbook: Infection Control and Decontamination. CRC Press. ISBN 142003216X.
  7. Núñez, F; Díaz, M. C.; Rodríguez, M; Aranda, E; Martín, A; Asensio, M. A. (2000). "Effects of substrate, water activity, and temperature on growth and verrucosidin production by Penicillium polonicum isolated from dry-cured ham". Journal of food protection. 63 (2): 231–6. PMID 10678429.
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