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Aspergillus penicillioides is a species of fungus in the genus Aspergillus, and is among the most xerophilic fungi. [1]Aspergillus penicillioides is typically found in indoor air, house dust, and on substrates with low water activity, such as dried food, papers affected by foxing, and inorganic objects such as binocular lenses. [2]
For starters, the exact species of Aspergillus or Penicillium present can determine whether the mold might cause health problems, he explains. Raj Patel, MD, an integrative medicine doctor ...
Penicillium growth can still occur indoors even if the relative humidity is low, as long as there is sufficient moisture available on a given surface. A British study determined that Aspergillus- and Penicillium-type spores were the most prevalent in the indoor air of residential properties, and exceeded outdoor levels. [14]
Aspergillus (/ ˌ æ s p ər ˈ dʒ ɪ l ə s /) is a genus consisting of several hundred mold species found in various climates worldwide. Aspergillus was first catalogued in 1729 by the Italian priest and biologist Pier Antonio Micheli .
Penicillium camemberti is used to make camembert and brie cheese, which have a white mold surface, Worobo explains. The mold in and on these cheeses is safe to eat, according to the U.S ...
In 1975, Woolf et al. [32] proposed that the inherited disorder phenylketonuria protects against ochratoxin A poisoning through the production of high levels of phenylalanine. Ochratoxin is a competitive inhibitor of phenylalanine in the phenylalanyl-tRNA-synthetase-catalyzed reaction thus preventing protein synthesis, which can be reversed by ...
A number of common microfungi are important agents of post-harvest spoilage, notably members of the genera Aspergillus, Fusarium, and Penicillium. [56] A number of these produce mycotoxins (soluble, non-volatile toxins produced by a range of microfungi that demonstrate specific and potent toxic properties on human and animal cells [ 57 ] ) that ...
Citrinin was first isolated from Penicillium citrinum prior to World War II; [4] subsequently, it was identified in over a dozen species of Penicillium and several species of Aspergillus (e.g., Aspergillus terreus and Aspergillus niveus), including certain strains of Penicillium camemberti (used to produce cheese) and Aspergillus oryzae (used to produce sake, miso, and soy sauce). [5]