Penicillium discolor is a species of the genus of Penicillium which occurs in nuts, vegetables and cheese and produces chaetoglobosins (chaetoglobosin A - J), palitantin, cyclopenin, cyclopenol, cyclopeptin, dehydrocyclopeptin, viridicatin and viridicatol.[1][3][4][5][6][7][8]
See also
References
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^ a b c MycoBank
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^ Straininfo of Penicillium discolor
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^ UniProt
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^ Frisvad, J. C.; Samson, R. A.; Rassing, B. R.; Van Der Horst, M. I.; Van Rijn, F. T. J.; Stark, J. (1997). "Penicillium discolor, a new species from cheese, nuts and vegetables". Antonie van Leeuwenhoek. 72 (2): 119. doi:10.1023/A:1000244502608.
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^ Nicholas J. Russell; Grahame W. Gould (2003). Food Preservatives. Springer Science & Business Media. ISBN 030647736X.
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^ R. Barkai-Golan; Nachman Paster (2011). Mycotoxins in Fruits and Vegetables. Academic Press. ISBN 0080557856.
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^ Michael John Carlile; Sarah C. Watkinson; G. W. Gooday (2001). The Fungi. Gulf Professional Publishing. ISBN 0127384464.
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^ S De Saeger (2011). Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed. Elsevier. ISBN 0857090976.
