Penicillium solitum is an anamorphic, mesophilic, salinity-tolerant, and psychrotolerant species of fungus in the genus Penicillium. It is known to produce various compounds including polygalacturonase, compactin, cyclopenin, cyclopenol, cyclopeptin, dehydrocompactin, dihydrocyclopeptin, palitantin, solistatin, solistatinol, viridicatin, viridicatol.[1][3][4][5][6][7][8][9]
P. Solitum forms dark blueish-green colonies that measure 22–28 mm in diameter on Czaek yeast extract agar, while on malt extract agar, it appears brownish orange. This distinct orange-brown color sets P. solitum apart from other similar Penicillium species,[10] making it useful for differentiation. The fungus has been historically isolated from various sources, including cheese rinds,[11] cured meats,[12] and the Antarctic environment.[13] It was specifically isolated from air-dried lamb thighs on the Faore island.[8][failed verification] During the production of traditional Tyrolean smoked and cured ham, both Penicillium solitum and Eurotium rubrum are commonly found.[14]
Furthermore, Penicillium solitum is known to be a pathogen of pomaceous fruit,[15]P. solitum causes blue rot in pome fruits through its production of polygalacturonase, which breaks down the apple’s cell wall.[10]
^ abc"Archived copy". www.mycobank.org. Archived from the original on 29 July 2018. Retrieved 17 October 2023.{{cite web}}: CS1 maint: archived copy as title (link)
^"Straininfo of Penicillium solitum". Archived from the original on 24 September 2015. Retrieved 1 September 2015.
^Sorensen, D; Ostenfeldlarsen, T; Christophersen, C; Nielsen, P; Anthoni, U (1999). "Solistatin, an aromatic compactin analogue from Penicillium solitum". Phytochemistry. 51 (8): 1027. Bibcode:1999PChem..51.1027S. doi:10.1016/S0031-9422(99)00015-1. S2CID 84523735.
^Larsen, Thomas Ostenfeld; Lange, Lene; Schnorr, Kirk; Stender, Steen; Frisvad, Jens Christian (2007). "Solistatinol, a novel phenolic compactin analogue from Penicillium solitum". Tetrahedron Letters. 48 (7): 1261. doi:10.1016/j.tetlet.2006.12.038.
^"UniProt". www.uniprot.org. Archived from the original on 29 July 2021. Retrieved 17 October 2023.
^"ATCC: The Global Bioresource Center". www.atcc.org. Archived from the original on 21 February 2023. Retrieved 17 October 2023.
^Gonçalves, Vívian N.; Campos, Lúcia S.; Melo, Itamar S.; Pellizari, Vivian H.; Rosa, Carlos A.; Rosa, Luiz H. (2013). "Penicillium solitum: A mesophilic, psychrotolerant fungus present in marine sediments from Antarctica". Polar Biology. 36 (12): 1823. doi:10.1007/s00300-013-1403-8. S2CID 14987402.
^ abJurick Wm, 2nd; Vico, I; Gaskins, V. L.; Whitaker, B. D.; Garrett, W. M.; Janisiewicz, W. J.; Conway, W. S. (2012). "Penicillium solitum produces a polygalacturonase isozyme in decayed Anjou pear fruit capable of macerating host tissue in vitro". Mycologia. 104 (3): 604–12. doi:10.3852/11-119. PMID 22241612. S2CID 41134501.{{cite journal}}: CS1 maint: numeric names: authors list (link)
^Carl A. Batt (2014). Encyclopedia of Food Microbiology. Academic Press. ISBN 978-0123847331.
^ abPitt, J. I. (1991). "Penicillium solitum Revived, and its Role as a Pathogen of Pomaceous Fruit". Phytopathology. 81 (10): 1108. doi:10.1094/Phyto-81-1108. Archived from the original on 3 March 2022. Retrieved 30 March 2021.
^Decontardi, S.; Mauro, A.; Lima, N.; Battilani, P. (4 April 2017). "Survey of Penicillia associated with Italian grana cheese". International Journal of Food Microbiology. 246: 25–31. doi:10.1016/j.ijfoodmicro.2017.01.019. hdl:1822/44721. ISSN 1879-3460. PMID 28187328. Archived from the original on 15 June 2022. Retrieved 30 March 2021.
^Núñez, Félix; Westphal, Carmen D.; Bermúdez, Elena; Asensio, Miguel A. (December 2007). "Production of secondary metabolites by some terverticillate penicillia on carbohydrate-rich and meat substrates". Journal of Food Protection. 70 (12): 2829–2836. doi:10.4315/0362-028x-70.12.2829. ISSN 0362-028X. PMID 18095438.
^Gonçalves, Vívian N.; Campos, Lúcia S.; Melo, Itamar S.; Pellizari, Vivian H.; Rosa, Carlos A.; Rosa, Luiz H. (1 December 2013). "Penicillium solitum: a mesophilic, psychrotolerant fungus present in marine sediments from Antarctica". Polar Biology. 36 (12): 1823–1831. doi:10.1007/s00300-013-1403-8. ISSN 1432-2056. S2CID 14987402.
^Y. H. Hui; Lisbeth Meunier-Goddik; Jytte Josephsen; Wai-Kit Nip; Peggy S. Stanfield (2004). Handbook of Food and Beverage Fermentation Technology. SCRC Press. ISBN 0203913558.
^Clive de W Blackburn (2006). Food Spoilage Microorganisms. Woodhead Publishing. ISBN 1845691415.
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