Penicillium rubrum is a species of fungus in the genus Penicillium which produces kojic acid, mitorubrin, mitorubrinol, rubratoxin A, rubratoxin B rubralactone, rubramin and occurs in grain corn and soybeans.[1][3][4][5][6][7] Penicillium rubrum is similar to the species Penicillium chrysogenum.[8]
Further reading
- Claude Vezina; Kartar Singh (2013). Fermentation Products: Proceedings of the Sixth International Fermentation Symposium Held in London, Canada, July 20-25, 1980. Elsevier. ISBN 978-1-4831-4846-5.
- John I. Pitt; Ailsa D. Hocking (2009). Fungi and Food Spoilage (3 ed.). Springer Science & Business Media. ISBN 978-0-387-92207-2.
- Larry R. Beuchat (1987). Food and Beverage Mycology. Springer Science & Business Media. ISBN 978-0-442-21084-7.
- Pieter Steyn (2012). The Biosynthesis of Mycotoxins: A study in secondary Metabolism. Elsevie. ISBN 978-0-323-14993-8.
- Sen, S. N. (1965). "Specificity of Pigment Formation by Penicillium rubrum Stoll". Nature. 207 (5001): 1094–5. doi:10.1038/2071094a0. PMID 5866311.
- Townsend, R. J.; Moss, M.; Peck, H. M. (1966). "Isolation and characterisation of hepatotoxins from Penicillium rubrum". Journal of Pharmacy and Pharmacology. 18 (7): 471–3. doi:10.1111/j.2042-7158.1966.tb07908.x. PMID 4381730.
- Moss, M. O.; Hill, I. W. (1970). "Strain variation in the production of rubratoxins by Penicillium rubrum Stoll". Mycopathologia et Mycologia Applicata. 40 (2): 81–8. doi:10.1007/BF02051985. PMID 5455793.
- Moss, M.O.; Wood, A.B.; Robinson, F.V. (1969). "The structure of rubratoxin a, a toxic metabolite of Penicillium rubrum". Tetrahedron Letters. 10 (5): 367. doi:10.1016/S0040-4039(01)87693-0.
- Emeh, C. O.; Marth, E. H. (1977). "Synthesis of macromolecules and rubratoxin by Penicillium rubrum". Archives of Microbiology. 115 (2): 157–62. doi:10.1007/bf00406369. PMID 579578.
References
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^ a b c MycoBank
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^ Straininfo of Penicillium rubrum
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^ Atta-ur- Rahman (2011). Studies in Natural Products Chemistry: Bioactive Natural Products (Part L). Gulf Professional Publishing. ISBN 978-0-08-045847-2.
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^ Burkhard Fugmann; Susanne Lang-Fugmann; Wolfgang Steglich (2014). RÖMPP Encyclopedia Natural Products, 1st Edition. Georg Thieme Verlag. ISBN 978-3-13-179311-9.
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^ Kimura, Yasuo; Yoshinari, Takashi; Koshino, Hiroyuki; Fujioka, Shozo; Okada, Katsuhide; Shimada, Atsumi (2014). "Rubralactone, Rubralides A, B and C, and Rubramin Produced by Penicillium rubrum". Bioscience, Biotechnology, and Biochemistry. 71 (8): 1896–901. doi:10.1271/bbb.70112. PMID 17690484.
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^ Ulrich Kück; Minou Nowrousian; Jürgen Reiß; Birgit Hoff; Ines Engh (2009). Schimmelpilze: Lebensweise, Nutzen, Schaden, Bekämpfung. Springer Science & Business Media. ISBN 978-3-540-88716-4.
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^ John I. Pitt; Ailsa D. Hocking (2014). RÖMPP Lexikon Lebensmittelchemie (2 ed.). Georg Thieme Verlag. ISBN 978-3-13-179282-2.
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^ Houbraken, Jos; Frisvad, Jens C.; Samson', Robert A. (2011). "Fleming's penicillin producing strain is not Penicillium chrysogenum but P. rubens". IMA Fungus. 2 (1): 87–95. doi:10.5598/imafungus.2011.02.01.12. PMC 3317369. PMID 22679592.
