Penicillium nalgiovense

Penicillium nalgiovense is an anamorph species of the genus Penicillium with lipolytic and proteolytic activity, which was first isolated from ellischau cheese made in Nalžovy (Ellischau), Nalžovské Hory, Czech Republic.^{[1][4][5][6][7][8]} This species produces dichlorodiaportin, diaportinol, and diaportinic acid^[9][10] Penicillium nalgiovense is used for the maturation of certain fermented salami varieties and ham.^{[11][12][13][14]} In this process it protects the meat from colonization by other molds and bacteria^[14] It was firstly isolated and described by professor Otakar Laxa in 1932.^[1][8]

Penicillium nalgiovense
Penicillium crustaceum
Scientific classification
Kingdom:	Fungi
Division:	Ascomycota
Class:	Eurotiomycetes
Order:	Eurotiales
Family:	Aspergillaceae
Genus:	Penicillium
Species:	P. nalgiovense
Binomial name
Penicillium nalgiovense Laxa, O. 1932[1]
Type strain
5337.2, ATCC 10472, BCRC 31671, CBS 101030, CBS 352.48, CCF 1728, CCRC 31671, DSM 897, FRR 0911, IBT 21536, IBT 3800, IBT 3861, ICMP 5611, IFO 8112, IHEM 5837, IMI 039804, MUCL 31194, NBRC 8112 NRRL 911, QM 7600, Thom 5337.2[2]
Synonyms
Penicillium nalgiovensis[3]

Further reading

• Laich, F.; Fierro, F.; Martin, J. F. (2003). "Isolation of Penicillium nalgiovense strains impaired in penicillin production by disruption of the pcbAB gene and application as starters on cured meat products". Mycological Research. 107 (6): 717–726. doi:10.1017/S095375620300769X. PMID 12951798.
• Andersen, S. J.; Frisvad, J. C. (1994). "Penicillin production by Penicillium nalgiovense". Letters in Applied Microbiology. 19 (6): 486–488. doi:10.1111/j.1472-765X.1994.tb00988.x. PMID 7765708. S2CID 45186749.
• Castro, L. S. C. S.; Luchese, R. H.; Martins, J. F. P. (2000). "Efeito do uso da cepa starter de Penicillium nalgiovense na qualidade de salames". Ciência e Tecnologia de Alimentos. 20: 40–46. doi:10.1590/S0101-20612000000100009.
• Jacobsen, T.; Hinrichsen, L. (1997). "Bioformation of flavour by penicillium candidum, penicillium nalgiovense and Geotrichum candidum on glucose, peptone, maize oil and meat extract". Food Chemistry. 60 (3): 409. doi:10.1016/S0308-8146(96)00361-5.
• Andersen, S. J. (1995). "Taxonomy of Penicillium nalgiovense isolates from mould-fermented sausages". Antonie van Leeuwenhoek. 68 (2): 165–71. doi:10.1007/BF00873102. PMID 8546454. S2CID 3151444.
• Barbara Lund; Tony C. Baird-Parker (2000). Microbiological Safety and Quality of Food. Springer Science & Business Media. ISBN 0834213230.
• Y. H. Hui; Lisbeth Meunier-Goddik; Jytte Josephsen; Wai-Kit Nip; Peggy S. Stanfield (2004). Handbook of Food and Beverage Fermentation Technology. CRC Press. ISBN 0203913558.
• Fidel Toldrá (2008). Meat Biotechnology. Springer Science & Business Media. ISBN 978-0387793825.