Penicillium hispanicum
| Penicillium hispanicum | |
|---|---|
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Aspergillaceae |
| Genus: | Penicillium |
| Species: | P. hispanicum
|
| Binomial name | |
| Penicillium hispanicum Ramírez, C.; Martínez, A.T.; Ferrer, S. 1978[1]
| |
| Type strain | |
| ATCC 38667, CBS 691.77, DSM 2416, FRR 2280, IFO 31876, IJFM 322, IJFM 3223, IMI 253785, KCTC 6394, NBRC 31876, VKM F-2179[2] | |
Penicillium hispanicum is an anamorph species of the genus of Penicillium which was isolated from Citrus limonum in Spain.[1][3][4][5] Penicillium hispanicum produces hadacidin[6]
References
- ^ a b MycoBank
- ^ Straininfo of Penicillium hispanicum
- ^ UniProt
- ^ ATCC
- ^ Deutsche Sammlung von Mikroorganismen und Zellkulturen [1]
- ^ John I. Pitt, Ailsa D. Hocking (2012). Fungi and Food Spoilage. Springer Science & Business Media. ISBN 0387922075.