Penicillium coprophilum
| Penicillium coprophilum | |
|---|---|
| Scientific classification | |
| Kingdom: | Fungi |
| Order: | Eurotiales |
| Family: | Trichocomaceae |
| Genus: | Penicillium |
| Species: | P. coprophilum |
| Binomial name | |
| Penicillium coprophilum (Berkeley & M.A. Curtis) Seifert & Samson 1985[1] | |
| Synonyms | |
|
Coremium coprophilum, | |
Penicillium coprophilum is a species of the genus of Penicillium which produces roquefortine C, griseofulvin and oxaline.[1][2][3][4][5][6]
See also
References
- 1 2 3 MycoBank
- ↑ UniProt
- ↑ Jan Dijksterhuis, Robert A. Samson (2007). Food Mycology: A Multifaceted Approach to Fungi and Food. CRC Press. ISBN 1420020986.
- ↑ V. Betina (1993). Chromatography of Mycotoxins: Techniques and Applications. Elsevier. ISBN 0080858627.
- ↑ Vincent P. Gullo (2013). Discovery of Novel Natural Products with Therapeutic Potential. Newnes. ISBN 1483292134.
- ↑ DUPLICATE Smith, Rachel Henderson (1991). Mycotoxins and Animal Foods. CRC Press. ISBN 0849349044.
| External identifiers for Penicillium coprophilum | |
|---|---|
| Encyclopedia of Life | 6448961 |
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