Penicillium nalgiovense
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Aspergillaceae
Genus: Penicillium
Species:
P. nalgiovense
Binomial name
Penicillium nalgiovense
Laxa, O. 1932[1]
Type strain
5337.2, ATCC 10472, BCRC 31671, CBS 101030, CBS 352.48, CCF 1728, CCRC 31671, DSM 897, FRR 0911, IBT 21536, IBT 3800, IBT 3861, ICMP 5611, IFO 8112, IHEM 5837, IMI 039804, MUCL 31194, NBRC 8112 NRRL 911, QM 7600, Thom 5337.2[2]
Synonyms

Penicillium nalgiovensis[3]

Penicillium nalgiovense is an anamorph species of the genus Penicillium with lipolytic and proteolytic activity, which was first isolated from ellischau cheese.[1][4][5][6][7] This species produces dichlorodiaportin, diaportinol, and diaportinic acid[8][9] Penicillium nalgiovense is used for the maturation of certain fermented salami varieties and ham.[10][11][12][13] In this process it protects the meat from colonization by other molds and bacteria[13]

Further reading

References

  1. ^ a b MycoBank
  2. ^ Straininfo of Penicillium nalgiovense
  3. ^ www.gbif.org
  4. ^ Fidel Toldrá (2008). Meat Biotechnology. Springer Science & Business Media. ISBN 978-0387793825.
  5. ^ UniProt
  6. ^ ATCC
  7. ^ Deutsche Sammlung von Mikroorganismen und Zellkulturen [1]
  8. ^ Larsen, T. O.; Breinholt, J. (1999). "Dichlorodiaportin, Diaportinol, and Diaportinic Acid: Three Novel Isocoumarins from Penicillium nalgiovense". Journal of Natural Products. 62 (8): 1182–1184. doi:10.1021/np990066b. PMID 10479334.
  9. ^ Svahn, K. S.; Chryssanthou, E.; Olsen, B. R.; Bohlin, L.; Göransson, U. (2015). "Penicillium nalgiovense Laxa isolated from Antarctica is a new source of the antifungal metabolite amphotericin B". Fungal Biology and Biotechnology. 2: 1. doi:10.1186/s40694-014-0011-x. PMC 5611601. PMID 28955453.
  10. ^ www.schimmel-schimmelpilze.de
  11. ^ Bernáldez, V.; Córdoba, J. J.; Rodríguez, M.; Cordero, M.; Polo, L.; Rodríguez, A. (2013). "Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage "salchichón"". Food Control. 32: 69–76. doi:10.1016/j.foodcont.2012.11.018.
  12. ^ Barry A. Law; A. Y. Tamime (2011). Technology of Cheesemaking. John Wiley & Son. ISBN 978-1444347890.
  13. ^ a b Marianski, S.; Marianski, A. (2009). The Art of Making Fermented Sausages. Seminole, Florida: Bookmagic. p. 47. ISBN 978-0-9824267-1-5. Retrieved 2013-02-03.
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