Penicillium              Print PDF
Natural Habitat	Soil Seed Cereal crops
Suitable Substrates in the Indoor Environment	Foods (blue mold on cereals, fruits, vegetables, dried foods) House dust Fabrics Leather Wallpaper Wallpaper glue
Water Activity	Aw=0.78-0.86
Mode of Dissemination	Wind Insects
Allergenic Potential	Type I (hay fever, asthma) Type III (hypersensitivity)
Potential Opportunist or Pathogen	Penicilliosis
Industrial Uses	P. chrysogenum for the antibiotic penicillin P. griseofulvum for the antibiotic griseofulvin a P. roquefortii for Roquefort cheese P. camemberti for Camembert cheese Brie, Gorgonzola, and Danish Blue cheese are also the products of Penicillium Used to cure ham and salami Production of organic acids such as fumaric, oxalic, gluconic, and gallic
Potential Toxins Produced	Citrinin Citreoviridin Cyclopiazonic acid Fumitremorgen B Grisiofulvin Janthitrems Mycophenolic acid Paxilline Penitrem A Penicillic acid Ochratoxins Roquefortine C Secalonic acid D Verruculogen Verrucosidin Viomellein Viridicatumtoxin Xanthomegnin
Other Comments	Penicillium is one of the most common genera of fungi
References	Alexopoulos, C.J., Mims, C.W., Blackwell, M. 1996. John Wiley and Sons