Penicillium persicinum

Penicillium persicinum is a species of fungus in the genus Penicillium which was isolated from soil from the Qinghai Province in China.[1][2][3] Penicillium persicinum produces griseofulvin, lichexanthone, roquefortine C, roquefortine D, patulin and chrysogine[3][4][5]

Penicillium persicinum
Scientific classification
Kingdom:	Fungi
Division:	Ascomycota
Class:	Eurotiomycetes
Order:	Eurotiales
Family:	Trichocomaceae
Genus:	Penicillium
Species:	P. persicinum
Binomial name
Penicillium persicinum L. Wang, H.B. Zhou, Frisvad & Samson 2004[1]
Type strain
CBS 111235[2]

References

1. MycoBank
2. UniProt
3. Wang, L; Zhou, H. B.; Frisvad, J. C.; Samson, R. A. (2004). "Penicillium persicinum, a new griseofulvin, chrysogine and roquefortine C producing species from Qinghai Province, China". Antonie van Leeuwenhoek. 86 (2): 173–9. doi:10.1023/B:ANTO.0000036140.86059.51. PMID 15280651.
4. Jan Dijksterhuis, Robert A. Samson (2007). Food Mycology: A Multifaceted Approach to Fungi and Food. CRC Press. ISBN 978-1420020984.
5. Sarah De Saeger (2011). Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed. Elsevier. ISBN 978-0857090973.

Further reading

• Jørgensen, Henning; Mørkeberg, Astrid; Krogh, Kristian B.R; Olsson, Lisbeth (2004). "Growth and enzyme production by three Penicillium species on monosaccharides". Journal of Biotechnology. 109 (3): 295–9. doi:10.1016/j.jbiotec.2003.12.011. PMID 15066767.
• Mark Finkelstein, Brian H. Davison (2004). Proceedings of the Twenty-Fifth Symposium on Biotechnology for Fuels and Chemicals Held May 4–7, 2003, in Breckenridge, CO. Springer Science & Business Media. ISBN 1592598374.