Penicillium nalgiovense: Difference between revisions
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| Penicillium nalgiovense | |
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| Scientific classification | |
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| Order: | |
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| Genus: | |
| Species: | P. nalgiovense
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| Binomial name | |
| Penicillium nalgiovense Laxa, O. 1932[1]
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| Type strain | |
| 5337.2, ATCC 10472, BCRC 31671, CBS 101030, CBS 352.48, CCF 1728, CCRC 31671, DSM 897, FRR 0911, IBT 21536, IBT 3800, IBT 3861, ICMP 5611, IFO 8112, IHEM 5837, IMI 039804, MUCL 31194, NBRC 8112 NRRL 911, QM 7600, Thom 5337.2[2] | |
Penicillium nalgiovense is an anamorph species of the genus of Penicillium which was first isolated from ellischau cheese.[1][3][4][5]. This species produces amphotericin B, dichlorodiaportin, diaportinol, and diaportinic acid[6][7] Penicillium nalgiovense is used for the maturation of certain salami varieties[8][9]
Further reading
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See also
References
- ^ a b MycoBank
- ^ Straininfo of Penicillium nalgiovense
- ^ UniProt
- ^ ATCC
- ^ Deutsche Sammlung von Mikroorganismen und Zellkulturen [1]
- ^ Attention: This template ({{cite doi}}) is deprecated. To cite the publication identified by doi:10.1021/np990066b, please use {{cite journal}} (if it was published in a bona fide academic journal, otherwise {{cite report}} with
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- ^ Attention: This template ({{cite doi}}) is deprecated. To cite the publication identified by doi:10.1016/j.foodcont.2012.11.018, please use {{cite journal}} (if it was published in a bona fide academic journal, otherwise {{cite report}} with
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