Penicillium nalgiovense is an anamorph species of the genus Penicillium with lipolytic and proteolytic activity, which was first isolated from ellischau cheese.[1][4][5][6][7] This species produces dichlorodiaportin, diaportinol, and diaportinic acid[8][9]Penicillium nalgiovense is used for the maturation of certain fermented salami varieties and ham.[10][11][12][13] In this process it protects the meat from colonization by other molds and bacteria[13]
^ abMycoBank
^Straininfo of Penicillium nalgiovense
^www.gbif.org
^Fidel Toldrá (2008). Meat Biotechnology. Springer Science & Business Media. ISBN 978-0387793825.
^UniProt
^ATCC
^Deutsche Sammlung von Mikroorganismen und Zellkulturen [1]
^Larsen, T. O.; Breinholt, J. (1999). "Dichlorodiaportin, Diaportinol, and Diaportinic Acid: Three Novel Isocoumarins from Penicillium nalgiovense". Journal of Natural Products. 62 (8): 1182–1184. doi:10.1021/np990066b. PMID 10479334.
^Svahn, K. S.; Chryssanthou, E.; Olsen, B. R.; Bohlin, L.; Göransson, U. (2015). "Penicillium nalgiovense Laxa isolated from Antarctica is a new source of the antifungal metabolite amphotericin B". Fungal Biology and Biotechnology. 2: 1. doi:10.1186/s40694-014-0011-x. PMC 5611601. PMID 28955453.
^www.schimmel-schimmelpilze.de
^Bernáldez, V.; Córdoba, J. J.; Rodríguez, M.; Cordero, M.; Polo, L.; Rodríguez, A. (2013). "Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage "salchichón"". Food Control. 32: 69–76. doi:10.1016/j.foodcont.2012.11.018.
^Barry A. Law; A. Y. Tamime (2011). Technology of Cheesemaking. John Wiley & Son. ISBN 978-1444347890.
^ abMarianski, S.; Marianski, A. (2009). The Art of Making Fermented Sausages. Seminole, Florida: Bookmagic. p. 47. ISBN 978-0-9824267-1-5. Retrieved 2013-02-03.
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