Penicillium

Penicillium is a  of   of major importance in the natural environment as well as food and drug production. Members of the genus produce, a molecule that is used as an , which kills or stops the growth of certain kinds of bacteria inside the body. According to the Dictionary of the Fungi (10th edition, 2008), the widespread genus contains over 300 species.

Taxonomy and naming
The genus was first described in the scientific literature by in his 1809 work Observationes in ordines plantarum naturales. Link included three species—', ', and —all of which produced a brush-like (asexual fruiting structure). The common apple rot fungus P. expansum was selected as the.

In a 1979, John I. Pitt divided Penicillium into four based on conidiophore  and branching pattern: Aspergilloides, Biverticillium, Furcatum, and Penicillium.

Penicillium is as a genus of  in the division  (order, class , family ). The genus name is derived from the root penicillium, meaning "painter's brush", and refers to the chains of conidia that resemble a broom.

Characteristics
The  typically consists of a highly branched network of multinucleate, septate, usually colorless. Many-branched conidiophores sprout on the mycelia, bearing individually constricted. The conidiospores are the main of the fungi, and often are green in color.

Sexual reproduction involves the production of, commencing with the fusion of an and an , with sharing of nuclei. The irregularly distributed contain eight unicellular ascospores each.

Ecology
Species of Penicillium are ubiquitous soil fungi preferring cool and moderate climates, commonly present wherever organic material is available. species of Penicillium and  are among the best-known representatives of the and live mainly on organic biodegradable substances. Commonly known as molds, they are among the main causes of, especially species of Penicillium. Many species produce highly toxic. The ability of these Penicillium species to grow on seeds and other stored foods depends on their propensity to thrive in low humidity and to colonize rapidly by aerial dispersion while the seeds are sufficiently moist. Some species have a blue color, commonly growing on old bread and giving it a blue fuzzy texture.

Some Penicillium species affect the fruits and bulbs of plants, including ', apples and pears; ', citrus fruits; and , garlic. Some species are known to be pathogenic to animals; ', ', ', ', ', and ' are potential pathogens of. , which causes mortality in the Vietnamese, has become a common of -infected individuals in southeast Asia.

Penicillium species are present in the air and dust of indoor environments, such as homes and public buildings. The fungus can be readily transported from the outdoors, and grow indoors using building material or accumulated soil to obtain nutrients for growth. 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. Even can support the growth of Penicillium &mdash; as one study demonstrated &mdash; if the  is 85% and the moisture content of the tiles is greater than 2.2%.

Some Penicillium species cause damage to machinery and the combustible materials and lubricants used to run and maintain them. For example, ', ', ', ', and ' affect fuels; P. chrysogenum, ', and ' cause damage to oils and lubricants; ' damages optical and protective glass.

Economic value
Several species of the genus Penicillium play a central role in the production of cheese and of various meat products. To be specific, Penicillium molds are found in Blue cheese. Penicillium camemberti and Penicillium roqueforti are the molds on Camembert, Brie, Roquefort, and many other cheeses.  is used to improve the taste of s and hams, and to prevent colonization by other moulds and bacteria.

In addition to their importance in the food industry, species of Penicillium and Aspergillus serve in the production of a number of biotechnologically produced enzymes and other macromolecules, such as gluconic, citric, and tartaric acids, as well as several pectinases, lipase, amylases, cellulases, and proteases. Some Penicillium species have shown potential for use in because of their ability to break down a variety of.

The genus is the source of major. , a drug produced by , was discovered by in 1929, and found to inhibit the growth of  bacteria. Its potential as an antibiotic was realized in the late 1930s, and and  purified and concentrated the compound. The drug's success in saving soldiers in World War II dying from infected wounds earned Fleming, Florey and Chain the in 1945.

is an and a potential  that was discovered in . Additional species that produce compounds capable of inhibiting the growth of tumor cells ' include: ', ', and '.

Some species

 * , which is an agricultural inoculant
 * Penicillium camemberti, which is used in the production of Camembert and Brie cheeses
 * Penicillium candidum, which is used in making Brie and Camembert. It has been reduced to synonymy with Penicillium camemberti
 * ' (previously known as '), which produces the
 * , a plant pathogen
 * , a plant pathogen
 * Penicillium glaucum, which is used in making Gorgonzola cheese
 * , a species endemic in, which presents a threat of  to  patients
 * Penicillium roqueforti, which is used in making Roquefort, Danish Blue cheese, and also recently Gorgonzola
 *  produces
 *  produces
 * , a plant pathogen
 * Penicillium glaucum, which is used in making Gorgonzola cheese
 * , a species endemic in, which presents a threat of  to  patients
 * Penicillium roqueforti, which is used in making Roquefort, Danish Blue cheese, and also recently Gorgonzola
 *  produces
 *  produces
 * Penicillium roqueforti, which is used in making Roquefort, Danish Blue cheese, and also recently Gorgonzola
 *  produces
 *  produces
 *  produces
 *  produces
 *  produces