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Penicillium Carneum
''Penicillium carneum'' is a fungus species of the genus of ''Penicillium.'' ''Penicillium roqueforti var. carneum'' was reclassified to ''Penicillium carneum.'' ''P. carneum'' was isolated from spoiled meat products, silage, rye bread, water, beer, cheese, mouldy barkers yeast and cork. ''P. carneum'' produces patulin, penicillic acid, penitrem A, mycophenolic acid roquefortine Roquefortine C is a mycotoxin that belongs to a class of naturally occurring 2,5-diketopiperazines produced by various fungi, particularly species from the genus ''Penicillium''. It was first isolated from a strain of ''Penicillium roqueforti'', a ...s. See also * List of ''Penicillium'' species References carneum Fungi described in 1996 {{Eurotiomycetes-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fungus
A fungus ( : fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. These organisms are classified as a kingdom, separately from the other eukaryotic kingdoms, which by one traditional classification include Plantae, Animalia, Protozoa, and Chromista. A characteristic that places fungi in a different kingdom from plants, bacteria, and some protists is chitin in their cell walls. Fungi, like animals, are heterotrophs; they acquire their food by absorbing dissolved molecules, typically by secreting digestive enzymes into their environment. Fungi do not photosynthesize. Growth is their means of mobility, except for spores (a few of which are flagellated), which may travel through the air or water. Fungi are the principal decomposers in ecological systems. These and other differences place fungi in a single group of related organisms, named the ''Eumycota'' (''true f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penicillium
''Penicillium'' () is a genus of ascomycetous fungi that is part of the mycobiome of many species and is of major importance in the natural environment, in food spoilage, and in food and drug production. Some members of the genus produce penicillin, a molecule that is used as an antibiotic, which kills or stops the growth of certain kinds of bacteria. Other species are used in cheesemaking. According to the ''Dictionary of the Fungi'' (10th edition, 2008), the widespread genus contains over 300 species. Taxonomy The genus was first described in the scientific literature by Johann Heinrich Friedrich Link in his 1809 work ''Observationes in ordines plantarum naturales''; he wrote, "''Penicillium. Thallus e floccis caespitosis septatis simplicibus aut ramosis fertilibus erectis apice penicillatis''", where ''penicillatis'' means "having tufts of fine hair". Link included three species—'' P. candidum'', '' P. expansum'', and '' P. glaucum''—all of which produ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Silage
Silage () is a type of fodder made from green foliage crops which have been preserved by fermentation to the point of acidification. It can be fed to cattle, sheep and other such ruminants (cud-chewing animals). The fermentation and storage process is called ''ensilage'', ''ensiling'' or ''silaging''. Silage is usually made from grass crops, including maize, sorghum or other cereals, using the entire green plant (not just the grain). Silage can be made from many field crops, and special terms may be used depending on type: ''oatlage'' for oats, ''haylage'' for alfalfa (''haylage'' may also refer to high dry matter silage made from hay). Silage can be made using several methods, largely dependent on available technology, local tradition or prevailing climate. Production The crops most often used for ensilage are the ordinary grasses, clovers, alfalfa, vetches, oats, rye and maize. Many crops have ensilaging potential, including potatoes and various weeds, notably spurre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patulin
Patulin is an organic compound classified as a polyketide. It is a white powder soluble in acidic water and in organic solvents. It is a lactone that is heat-stable, so it is not destroyed by pasteurization or thermal denaturation.http://www.sigmaaldrich.com/catalog/product/sigma/p1639?lang=en®ion=US However, stability following fermentation is lessened. It is a mycotoxin produced by a variety of molds, in particular, ''Aspergillus'' and ''Penicillium'' and '' Byssochlamys''. Most commonly found in rotting apples, the amount of patulin in apple products is generally viewed as a measure of the quality of the apples used in production. In addition, patulin has been found in other foods such as grains, fruits, and vegetables. Its presence is highly regulated. Biosynthesis, synthesis, and reactivity The immediate precursor is 6-methylsalicylic acid. Isoepoxydon dehydrogenase (IDH) is an important enzyme in the multi-step biosynthesis of patulin. Its gene is present in other fu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penicillic Acid
Penicillic acid is a mycotoxin that is produced by ''Aspergillus flavus'' and ''Penicillium roqueforti'' mold. It is also the major product of acid degradation of penicillin. Its first practical synthesis was reported in 1947 by Ralph Raphael, who had worked on penicillin during World War II World War II or the Second World War, often abbreviated as WWII or WW2, was a world war that lasted from 1939 to 1945. It involved the vast majority of the world's countries—including all of the great powers—forming two opposin .... References Mycotoxins Furanones {{organic-compound-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penitrem A
Penitrem A (tremortin) is an indole-diterpenoid mycotoxin produced by certain species of ''Aspergillus'', ''Claviceps'', and ''Penicillium'', which can be found growing on various plant species such as ryegrass. Penitrem A is one of many secondary metabolites following the synthesis of paxilline in '' Penicillium crostosum''. Penitrem A poisoning in humans and animals usually occurs through the consumption of contaminated foods by mycotoxin-producing species, which is then distributed through the body by the bloodstream. It bypasses the blood-brain barrier to exert its toxicological effects on the central nervous system. In humans, penitrem A poisoning has been associated with severe tremors, hyperthermia, nausea/vomiting, diplopia, and bloody diarrhea. In animals, symptoms of penitrem A poisoning has been associated with symptoms ranging from tremors, seizures, and hyperthermia to ataxia and nystagmus. Roquefortine C has been commonly detected in documented cases of penitrem A p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mycophenolic Acid
Mycophenolic acid (MPA) is an immunosuppressant medication used to prevent rejection following organ transplantation and to treat autoimmune conditions such as Crohn's disease and lupus. Specifically it is used following kidney, heart, and liver transplantation. It can be given by mouth or by injection into a vein. It comes as mycophenolate sodium and mycophenolate mofetil. Common side effects include nausea, infections, and diarrhea. Other serious side effects include an increased risk of cancer, progressive multifocal leukoencephalopathy, anemia, and gastrointestinal bleeding. Use during pregnancy may harm the baby. It works by blocking inosine monophosphate dehydrogenase (IMPDH), which is needed by lymphocytes to make guanosine. Mycophenolic acid was initially discovered by Italian Bartolomeo Gosio in 1893. It was rediscovered in 1945 and 1968. It was approved for medical use in the United States in 1995 following the discovery of its immunosuppressive properties in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roquefortine
Roquefortine C is a mycotoxin that belongs to a class of naturally occurring 2,5-diketopiperazines produced by various fungi, particularly species from the genus ''Penicillium''. It was first isolated from a strain of ''Penicillium roqueforti'', a species commercially used as a source of proteolytic and lipolytic enzymes during maturation of the blue-veined cheeses, Roquefort, Danish Blue, Stilton and Gorgonzola. Roquefortine C is a cyclodipeptide mycotoxin derived from the diketopiperazine cyclo(Trp-dehydro-His) and is a relatively common fungal metabolite produced by a number of ''Penicillium'' species. It is also considered one of the most important fungal contaminants of carbonated beverages, beer, wine, meats, cheese and bread. At high doses roquefortine C is classified as a toxic compound. Although it is a potent neurotoxin at high doses, at low concentrations of 0.05 to 1.47 mg/kg that occur in domestic cheeses, it was found to be "safe for the consumer". The mechanisms ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Penicillium Species
This is a list of ''Penicillium'' species. The genus has over 300 species. Species A * '' Penicillium abidjanum'' * '' Penicillium adametzii'' * '' Penicillium adametzioides'' * '' Penicillium aeris'' * '' Penicillium aethiopicum'' * '' Penicillium albicans'' * '' Penicillium albidum '' * ''Penicillium albocoremium'' * '' Penicillium alexiae'' * '' Penicillium alfredii'' * '' Penicillium alicantinum'' * '' Penicillium allahabadense'' * '' Penicillium allii'' * '' Penicillium allii-sativi'' * '' Penicillium alogum'' * '' Penicillium alutaceum'' * ''Penicillium anatolicum'' * '' Penicillium amagasakiense'' * '' Penicillium amaliae'' * '' Penicillium amphipolaria'' * ''Penicillium anatolicum'' * ''Penicillium angulare'' * ''Penicillium angustiporcatum'' * ''Penicillium antarcticum'' * ''Penicillium annulatum'' * ''Penicillium aotearoae'' * ''Penicillium araracuarense'' * ''Penicillium ardesiacum'' * ''Penicillium arenicola'' * ''Penicillium aragonense'' * ''Penicillium arian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
