Atlas Agroalimentaire

Penicillium nalgiovense

Tous micro-organismes

Penicillium nalgiovense is an anamorph species of the genus Penicillium with lipolytic and proteolytic activity, which was first isolated from ellischau cheese made in Nalžovy (Ellischau), Nalžovské Hory, Czech Republic. This species produces dichlorodiaportin, diaportinol, and diaportinic acid Peni

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Faits clés

CatégorieTous micro-organismes
Nom scientifiquePenicillium nalgiovense
CatégorieMoisissure
Typemold

Sources

  1. Italian salami: lactic acid bacteria, Staphylococcus and aroma source
  2. Penicillium nalgiovense — GBIF source
  3. OPTIMIZATION OF CELLULASE PRODUCTION WITH PENICILLIUM NALGIOVENSE Sll GROWN ON PRETREATED WHEAT POLLARD — Crossref (2004) source
  4. Characterization of the Species Penicillium nalgiovense by RAPD- and Protein Patterns and its Comparison with Penicillium chrysogenum — Crossref (1995) source