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Penicillium salamii

From Wikipedia, the free encyclopedia

Penicillium salamii
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Aspergillaceae
Genus: Penicillium
Species:
P. salamii
Binomial name
Penicillium salamii
G. Perrone, Frisvad, Samson & Houbraken

Penicillium salamii is a species of fungus in the genus Penicillium which occurs on dry-cured meat products.[1]

References

[edit]
  1. ^ Perrone, G; Samson, R. A.; Frisvad, J. C.; Susca, A; Gunde-Cimerman, N; Epifani, F; Houbraken, J (2015). "Penicillium salamii, a new species occurring during seasoning of dry-cured meat". International Journal of Food Microbiology. 193: 91–8. doi:10.1016/j.ijfoodmicro.2014.10.023. PMID 25462928.

Further reading

[edit]
  • Perrone, Giancarlo; Samson, Robert A.; Frisvad, Jens C.; Susca, Antonia; Gunde-Cimerman, Nina; Epifani, Filomena; Houbraken, Jos (2015). "Penicillium salamii, a new species occurring during seasoning of dry-cured meat". International Journal of Food Microbiology. 193: 91–8. doi:10.1016/j.ijfoodmicro.2014.10.023. PMID 25462928.