Penicillium tulipae

Penicillium tulipae
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Aspergillaceae
Genus: Penicillium
Species:
P. tulipae
Binomial name
Penicillium tulipae
Overy, D.P.; Frisvad, J.C. 2003[1]
Type strain
CBS 111217, CBS 109555[2]

Penicillium tulipae is a species of fungus in the genus Penicillium which produces penicillic acid, roquefortine C, roquefortine D, terrestric acid, glandicoline A, glandicoline B, meleagrin, oxaline, penitrem A and epineoxaline.[1][3][4][5][6][7][8]

References

  1. ^ a b MycoBank
  2. ^ Straininfo of Penicillium tulipae
  3. ^ UniProt
  4. ^ Jan Dijksterhuis; Robert A. Samson (2007). Food Mycology: A Multifaceted Approach to Fungi and Food. CRC Press. ISBN 978-1-4200-2098-4.
  5. ^ Juan-Francisco Martín; Carlos Garcia-Estrada; Susanne Zeilinger (2014). Biosynthesis and Molecular Genetics of Fungal Secondary Metabolites. Springer. ISBN 978-1-4939-1191-2.
  6. ^ Sarah De Saeger (2011). Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed. Elsevier. ISBN 978-0-85709-097-3.
  7. ^ Abdul Malik; Zerrin Erginkaya; Saghir Ahmad; Hüseyin Erten (2014). Food Processing: Strategies for Quality Assessment. Springer. ISBN 978-1-4939-1378-7.
  8. ^ Overy, David Patrick; Frisvad, Jens Christian (2003). "New Penicillium Species Associated with Bulbs and Root Vegetables". Systematic and Applied Microbiology. 26 (4): 631–639. doi:10.1078/072320203770865945. PMID 14666992.

Further reading