| Penicillium nordicum | |
|---|---|
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Aspergillaceae |
| Genus: | Penicillium |
| Species: | P. nordicum
|
| Binomial name | |
| Penicillium nordicum Dragoni & Cantoni ex C. Ramírez 1985[1]
| |
Penicillium nordicum is an anamorph species of fungus in the genus Penicillium which produces ochratoxin A.[1][2][3][4] Penicillium nordicum contaminates protein rich foods and foods with high NaCl-konzentration.[3][5] It is mostly found on dry-cured meat products and cheese products[3][6]
- ^ a b MycoBank
- ^ UniProt
- ^ a b c Sonjak, S.; Ličen, M.; Frisvad, J. C.; Gunde-Cimerman, N. (2011). "Salting of dry-cured meat – A potential cause of contamination with the ochratoxin A-producing species Penicillium nordicum". Food Microbiology. 28 (6): 1111–6. doi:10.1016/j.fm.2011.02.007. PMID 21645808.
- ^ ATCC
- ^ John F. Leslie; Antonio Logrieco (2014). Mycotoxin Reduction in Grain Chains. John Wiley & Sons. ISBN 978-0813820835.
- ^ Ailsa D. Hocking; John I. Pitt; Robert A. Samson; Ulf Thrane (2006). Advances in Food Mycology. Springer Science & Business Media. ISBN 0387283919.