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Penicillium sp.
Scientific classification
Kingdom: Fungi
Phylum: Deuteromycota
Class: Eurotiomycetes
Order: Moniliales
Family: Moniliaceae
Genus: Penicillium

Penicillium bilaiae
Penicillium camemberti
Penicillium candida
Penicillium claviforme
Penicillium crustosum
Penicillium glaucum
Penicillium marneffei
Penicillium notatum
Penicillium purpurogenum
Penicillium roqueforti
Penicillium stoloniferum
Penicillium viridicatum
Penicillium verrucosum
Penicillium commune

Penicillium is a genus of ascomyceteous fungi that includes:

  • Penicillium bilaiae, which is an agricultural inoculant.
  • Penicillium camemberti, which is used in the production of Camembert and Brie cheeses.
  • Penicillium candida, which is used in making Brie and Camembert.
  • Penicillium glaucum, which is used in making Gorgonzola cheese.
  • Penicillium marneffei, a thermally dimorphic species endemic in Southeast Asia, which presents a threat of systemic infection to AIDS patients.
  • Penicillium chrysogenum (previously known as Penicillium notatum), which produces the antibiotic penicillin.
  • Penicillium purpurogenum
  • Penicillium roqueforti, which is used in making Roquefort, Danish Blue cheese and also recently Gorgonzola.
  • Penicillium stoloniferum
  • Penicillium viridicatum produces ochratoxin
  • Penicillium verrucosum produces ochratoxin A


This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Penicillium". A list of authors is available in Wikipedia.
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