Linear polyketides produced by co-culture of Penicillium crustosum and Penicillium fellutanum

Endophytic fungi are widely present in internal plant tissues and provide different benefits to their host. Medicinal plants have unexplored diversity of functional fungal association; therefore, this study aimed to isolate endophytic fungi associated with leaves of medicinal plants Ephedra pachyclada and evaluate their plant growth-promoting properties. Fifteen isolated fungal endophytes belonging to Ascomycota, with three different genera, Penicillium, Alternaria, and Aspergillus, were obtained from healthy leaves of E. pachyclada. These fungal endophytes have varied antimicrobial activity against human pathogenic microbes and produce ammonia and indole acetic acid (IAA), in addition to their enzymatic activity. The results showed that Penicillium commune EP-5 had a maximum IAA productivity of 192.1 ± 4.04 µg mL−1 in the presence of 5 µg mL−1 tryptophan. The fungal isolates of Penicillium crustosum EP-2, Penicillium chrysogenum EP-3, and Aspergillus flavus EP-14 exhibited variable efficiency for solubilizing phosphate salts. Five representative fungal endophytes of Penicillium crustosum EP-2, Penicillium commune EP-5, Penicillium caseifulvum EP-11, Alternaria tenuissima EP-13, and Aspergillus flavus EP-14 and their consortium were selected and applied as bioinoculant to maize plants. The results showed that Penicillium commune EP-5 increased root lengths from 15.8 ± 0.8 to 22.1 ± 0.6. Moreover, the vegetative growth features of inoculated maize plants improved more than the uninoculated ones.

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Characterization of Penicillium crustosum l-asparaginase and its acrylamide alleviation efficiency in roasted coffee beans at non-cytotoxic levels

Archives of Microbiology ◽

10.1007/s00203-021-02198-6 ◽

2021 ◽

Author(s):

Neveen M. Khalil ◽

Susana Rodríguez-Couto ◽

Mohamed N. Abd El-Ghany

Keyword(s):

Roasted Coffee ◽

Coffee Beans ◽

Penicillium Crustosum ◽

Roasted Coffee Beans

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Roquefortine C Occurrence in Blue Cheese

Journal of Food Protection ◽

10.4315/0362-028x-64.2.246 ◽

2001 ◽

Vol 64 (2) ◽

pp. 246-251 ◽

Cited By ~ 41

Author(s):

CARLO FINOLI ◽

ANGELA VECCHIO ◽

ANTONIETTA GALLI ◽

IVAN DRAGONI

Keyword(s):

Yeast Extract ◽

Culture Media ◽

Penicillium Roqueforti ◽

Blue Cheese ◽

Penicillium Crustosum ◽

Sucrose Medium ◽

Low Toxicity ◽

Yeast Extract Sucrose ◽

Roquefortine C

Several strains of Penicillium are used for the production of mold-ripened cheeses, and some of them are able to produce mycotoxins. The aims of the research were the determination of roquefortine C and PR toxin in domestic and imported blue cheeses, the identification of the penicillia used as starter, and the investigation of their capacity for producing toxins in culture media. Roquefortine C was always found in the cheeses at levels ranging from 0.05 to 1.47 mg/kg, whereas the PR toxin was never found. The identification of the fungal strains present in the domestic cheeses included Penicillium glabrum, Penicillium roqueforti, and Penicillium cyclopium in the Gorgonzola “dolce” and Penicillium roqueforti in the Gorgonzola “naturale”; in one case, the presence of Penicillium crustosum was observed. The strains isolated from the foreign cheeses belonged to P. roqueforti. The strains were able to produce between 0.18 and 8.44 mg/liter of roquefortine in yeast extract sucrose medium and between 0.06 and 3.08 mg/liter and less than 0.05 mg/liter when inoculated in milk at 20°C for 14 days and 4°C for 24 days, respectively. Linear relations between production of roquefortine in culture media and cheeses did not emerge. PR toxin ranged from less than 0.05 to 60.30 mg/liter in yeast extract sucrose medium and was produced in milk at 20°C from only one strain. The low levels and the relatively low toxicity of roquefortine make the consumption of blue cheese safe for the consumer.

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Influence of Environmental Factors on the Production of Penitrems A–F by Penicillium crustosum

Toxins ◽

10.3390/toxins9070210 ◽

2017 ◽

Vol 9 (7) ◽

pp. 210 ◽

Cited By ~ 10

Author(s):

Svetlana A. Kalinina ◽

Annika Jagels ◽

Benedikt Cramer ◽

Rolf Geisen ◽

Hans-Ulrich Humpf

Keyword(s):

Environmental Factors ◽

Penicillium Crustosum

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PURIFICATION OF A XYLANASE FROM Penicillium crustosum AND ITS POTENTIAL USE IN CLARIFYING FRUIT JUICE

Análise Crítica das Ciências Biológicas e da Natureza 3 ◽

10.22533/at.ed.59019270510 ◽

2019 ◽

pp. 91-100

Author(s):

Jaina Caroline Lunkes ◽

Vanessa Cristina Arfelli ◽

Jorge William Fischdick Bittencourt ◽

Rafael Andrade Menolli ◽

Alexandre Maller ◽

...

Keyword(s):

Fruit Juice ◽

Penicillium Crustosum ◽

Potential Use

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Penicillium crustosum. [Descriptions of Fungi and Bacteria].

IMI Descriptions of Fungi and Bacteria ◽

10.1079/dfb/20056401546 ◽

2003 ◽

Author(s):

Z. Kozakiewicz

Keyword(s):

Geographical Distribution ◽

Geographic Distribution ◽

World Wide ◽

Fruit Juice ◽

Poultry Litter ◽

Copper Electroplating ◽

Penicillium Crustosum ◽

Temperate Climates

Abstract A description is provided for Penicillium crustosum. Information is included on the disease caused by the organism, its transmission, geographical distribution, and hosts. HOSTS: Although primarily considered to be a weak pathogen of pomaceous fruits, the species is an ubiquitous spoilage organism, particularly in cereals and compound feedstuffs, and probably also on decaying vegetation in temperate climates (PITT & HOCKING, 1997). Penicillium crustosum has also been isolated from cheese, blueing powder for cheese, fruit juice, thyme, cassava, citrus, copper electroplating solution, PVA emulsion, poultry litter, soil and tobacco (CABI BIOSCIENCE, 1999). DISEASES: It is considered to be a weak pathogen of pomaceous fruits, particularly apples (SANDERSON & SPOTTS, 1995). GEOGRAPHIC DISTRIBUTION: World-wide, but more commonly isolated in temperate climates.

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