Penicilllium discolor, a new species from cheese, nuts and vegetables

Jens Christian Frisvad, Robert A. Samson, Birgitte A. Rassing, Marjolein I. van der Horst, F.T.J. van Rijn, J. Stark

    Research output: Contribution to journalJournal articleResearchpeer-review

    Abstract

    The new species Penicillum discolor, frequently isolated from nuts, vegetables and cheese is described. It is characterised by rough, dark green conidia, synnemateous growth on malt agar and the production of the secondary metabolites chaetoglobosins A, B and C, palitantin, cyclopenin, cyclopenol, cyclopeptin, dehydrocyclopeptin, viridicatin and viridicatol. It also produces the mouldy smelling compounds geosmin and 2-methyl-isoborneol, and a series of specific orange to red pigments on yeast extract sucrose agar, hence the epithet discolor. P. discolor resembles P. echinulatum morphologically but on basis of the secondary metabolites is also related to P. expansum, P. solitum and P. crustosum.
    Original languageEnglish
    JournalAntonie Van Leeuwenhoek International Journal of General and Molecular Microbiology
    Volume72
    Issue number2
    Pages (from-to)119-126
    ISSN0003-6072
    DOIs
    Publication statusPublished - 1997

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