Penicillium

Penicillium is a genus of fungi that is of major importance in the natural environment, in food spoilage, and in food and drug production.

Taxonomy

The genus Penicillium falls under the phylum Ascomycota and is classified in the family Trichocomaceae. It contains approximately 354 accepted species.

Characteristics

Penicillium species are present worldwide and play a crucial role in the decomposition of organic materials, such as vegetation and foodstuffs. They are known for their distinctive blue-green colonies.

Uses

Penicillium is of great importance in the production of food and drugs. The most famous species, Penicillium chrysogenum, is used in the production of the antibiotic penicillin. Other species are used in cheese making, including Penicillium camemberti and Penicillium roqueforti.

Health effects

While most Penicillium species are harmless, some can produce mycotoxins that are harmful to humans and animals. Exposure can occur through ingestion, skin contact, or inhalation of spores.

See also

• Mycology
• Mold
• Fungus

Penicillium Resources
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References

External links

• NCBI Taxonomy Browser
• MycoBank

Further reading

• Pitt, J.I. (1979). The Genus Penicillium and Its Teleomorphic States Eupenicillium and Talaromyces. London: Academic Press.
• Samson, R.A., Houbraken, J., Thrane, U., Frisvad, J.C., and Andersen, B. (2010). Food and Indoor Fungi. Utrecht: CBS-KNAW Fungal Biodiversity Centre.