Biology:Penicillium nordicum
From HandWiki
Short description: Species of fungus
| Penicillium nordicum | |
|---|---|
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Aspergillaceae |
| Genus: | Penicillium |
| Species: | P. nordicum
|
| Binomial name | |
| Penicillium nordicum Dragoni & Cantoni ex C. Ramírez 1985[1]
| |
Penicillium nordicum is an anamorph species of fungus in the genus Penicillium which produces ochratoxin A.[1][2][3][4] Penicillium nordicum contaminates protein rich foods and foods with high NaCl-konzentration.[3][5] It is mostly found on dry-cured meat products and cheese products[3][6]
Further reading
- Virgili, R; Simoncini, N; Toscani, T; Camardo Leggieri, M; Formenti, S; Battilani, P (2012). "Biocontrol of Penicillium nordicum growth and ochratoxin a production by native yeasts of dry cured ham". Toxins 4 (2): 68–82. doi:10.3390/toxins4020068. PMID 22474567.
- Berni, E.; Degola, F.; Cacchioli, C.; Restivo, F. M.; Spotti, E. (2011). "Polyphasic approach for differentiating Penicillium nordicumfrom Penicillium verrucosum". Food Additives & Contaminants: Part A 28 (4): 477–84. doi:10.1080/19440049.2010.550065. PMID 21337229. https://hal.archives-ouvertes.fr/hal-00671652/file/PEER_stage2_10.1080%252F19440049.2010.550065.pdf.
- Comi, G.; Chiesa, L.; Panseri, S.; Orlic, S.; Iacumin, L. (2013). "Evaluation of different methods to prevent Penicillium nordicumgrowth on and ochratoxin a production in country-style sausages". World Mycotoxin Journal 6 (4): 411. doi:10.3920/WMJ2013.1548.
- Färber, P.; Geisen, R. (2004). "Analysis of differentially-expressed ochratoxin a biosynthesis genes of Penicillium nordicum". Molecular Diversity and PCR-detection of Toxigenic Fusarium Species and Ochratoxigenic Fungi. pp. 661–669. doi:10.1007/978-1-4020-2285-2_20. ISBN 978-90-481-6631-2.
- Battilani, P.; Formenti, S.; Toscani, T.; Virgili, R. (2010). "Influence of abiotic parameters on ochratoxin a production by a Penicillium nordicum strain in dry-cured meat model systems". Food Control 21 (12): 1739. doi:10.1016/j.foodcont.2010.08.003.
- Geisen, R. (2004). "Molecular monitoring of environmental conditions influencing the induction of ochratoxin a biosynthesis genes in Penicillium nordicum". Molecular Nutrition & Food Research 48 (7): 532–540. doi:10.1002/mnfr.200400036. PMID 15538713.
- Q. Ashton Acton (2012). Nasal Lubricants and Irrigations—Advances in Research and Application: 2012 Edition: ScholarlyBrief. ScholarlyEdition. ISBN 978-1481606806.
- Antonio Logrieco; Angelo Visconti (2013). An Overview on Toxigenic Fungi and Mycotoxins in Europe. Springer Science & Business Media. ISBN 978-1402026461.
References
- ↑ 1.0 1.1 MycoBank
- ↑ UniProt
- ↑ 3.0 3.1 3.2 Sonjak, S.; Ličen, M.; Frisvad, J. C.; Gunde-Cimerman, N. (2011). "Salting of dry-cured meat – A potential cause of contamination with the ochratoxin A-producing species Penicillium nordicum". Food Microbiology 28 (6): 1111–6. doi:10.1016/j.fm.2011.02.007. PMID 21645808.
- ↑ ATCC
- ↑ John F. Leslie; Antonio Logrieco (2014). Mycotoxin Reduction in Grain Chains. John Wiley & Sons. ISBN 978-0813820835.
- ↑ Ailsa D. Hocking; John I. Pitt; Robert A. Samson; Ulf Thrane (2006). Advances in Food Mycology. Springer Science & Business Media. ISBN 0387283919. https://archive.org/details/advancesinfoodmy00ails.
Wikidata ☰ Q20721618 entry
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