''Penicillium nalgiovense'' is an
anamorph
In mycology, the terms teleomorph, anamorph, and holomorph apply to portions of the life cycles of fungi in the phyla Ascomycota and Basidiomycota:
*Teleomorph: the sexual reproductive stage (morph), typically a fruiting body.
*Anamorph: an ase ...
species of the genus ''
Penicillium'' with
lipolytic
Lipolysis is the metabolic pathway through which lipid triglycerides are hydrolyzed into a glycerol and free fatty acids. It is used to mobilize stored energy during fasting or exercise, and usually occurs in fat adipocytes. The most important ...
and
proteolytic
Proteolysis is the breakdown of proteins into smaller polypeptides or amino acids. Uncatalysed, the hydrolysis of peptide bonds is extremely slow, taking hundreds of years. Proteolysis is typically catalysed by cellular enzymes called proteases, ...
activity, which was first isolated from
ellischau cheese.
[ This species produces dichlorodiaportin, diaportinol, and diaportinic acid ''Penicillium nalgiovense'' is used for the maturation of certain fermented salami varieties and ham.][
]
Further reading
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References
{{Taxonbar, from=Q10622998
nalgiovense
Fungi described in 1932
Molds used in food production