Penicillium

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Penicillium

 

a genus of Fungi Imperfecti whose ascigerous stage is classified in the order Plectascales. From the vegetative mycelium of members of the genus Penicillium emerge conidio-phores that branch out into racemules at the apex, where chains of colored, unicellular spores, or conidia, are produced. The genus contains approximately 250 species, which are widely distributed in the soil. Fungi of the genus Penicillium induce spoilage in foodstuffs and take part in the decomposition of plant and animal tissue. As do other species of fungi, they form molds. Penicillium chrysogenum and Penicillium notatum are used in the preparation of penicillin, while Penicillium camemberti and Penicillium roqueforti are widely used in cheese-making.

References in periodicals archive ?
There was now only one strategy left; to attempt to isolate penicillia from samples of soil, compost and rotting vegetation.
Manual and atlas of the penicillia. Amsterdam: Elsevier Biomedical Press.
Identification of Penicillia and Aspergilli from flour.
Growth of toxigenic and non-toxigenic aspergilli and penicillia at different temperatures and in the presence of lactic acid bacteria.
A convenient method for assessing mycotoxin production in cultures of Aspergilli and Penicillia. Journal of Food Protection, Boston, v.59, p.142-144, 1996.
Important toxins produced by penicillia include nephrotoxic citrinin, from P citrinum, P.
While these Penicillia molds look similar, the chemical compounds that make up their DNA are quite different.
For penicillia and aspergilli, this method requires subculturing of purified organisms on specialized media for seven to 14 days, followed by microscopic examination by a trained mycologist.