Penicillium freii Frisvad & Samson 2004 articles

Penicillium freii

provided by wikipedia EN

Penicillium freii is a psychrophilic species of the genus of Penicillium which produces xanthomegnin and patulin.^[1]^[2]^[3]^[4]^[5] Penicillium freii occurs in meat, meat products, barley and wheat^[6]

^ ^a ^b MycoBank
^ Rosa Margesin; Franz Schinner; Jean-Claude Marx; Charles Gerday (2007). Psychrophiles: From Biodiversity to Biotechnology. Springer Science & Business Media. ISBN 3540743359.
^ Nicolaisen, M.; Frisvad, J. C.; Rossen, L. (1997). "A Penicillium freii gene that is highly similar to the beta-keto-acyl synthase domain of polyketide synthase genes from other fungi". Letters in Applied Microbiology. 25 (3): 197–201. doi:10.1046/j.1472-765X.1997.00005.x.
^ S De Saeger (2011). Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed. Elsevier. ISBN 0857090976.
^ Jan Dijksterhuis; Robert A. Samson (2007). Food Mycology: A Multifaceted Approach to Fungi and Food. CRC Press. ISBN 1420020986.
^ Minou Nowrousian; Birgit Hoff; Ines Engh (2000). Schimmelpilze: Lebensweise, Nutzen, Schaden, Bekämpfung. Springer Science & Business Media. ISBN 3540887164.

provided by wikipedia EN

Penicillium freii is a psychrophilic species of the genus of Penicillium which produces xanthomegnin and patulin. Penicillium freii occurs in meat, meat products, barley and wheat