Polyphasic taxonomy of Penicillium subgenus Penicillium A ... - CBS

J. C. FRISVAD &R.A.SAMSONP. nordicum Dragoni & Cantoni ex Ramírez,Adv. Pen. Asp. Syst.: 139, 1985In Penicillium subgenus Penicillium section Viridicataseries VerrucosaType: ATCC 44219Culture ex type: IBT 13307 = ATCC 44219, ex salami,Italy (T)Diagnostic features: smooth-walled conidia, ochratoxin A,verrucolone, anacine, good growth on UNO and nitrite,poor growth and no acid production of CREA, roughconidiophore stipesSimilar species: P. verrucosum is the most similar andclosely related species, but P. nordicum has a cream yellowreverse on YES in contrast to the red brown to terracottareverse of P. verrucosum.Description:Conidiophores: Terverticillate, appressed elements, bornfrom surface or subsurface hyphaeConidia: Rough-walled, globose to subglobose, 2.6-3.4 μm.Phialides: Cylindrical tapering to a distinct collulum, 7-9μm x 2.2-2.8 μmMetulae: Cylindrical, 8-13 μm x 3-4 μmRami: Cylindrical, 12-22 μm x 3-4 μmStipes: Rough walled, 200-450 μm x 3-4 μmSynnemata or fasciculation: Weakly fasciculateSclerotia: NoneColony texture: Velutinous to floccose, often weaklyfasciculateConidium colour on CYA: GreenExudate droplets on CYA: Copious, clear to light yellowReverse colour on CYA: Cream often with brown centerReverse colour on YES: Cream yellowDiffusible colour on CYA: NoneEhrlich reaction: Yellow green reactionOdour and volatile metabolites: As in P. verrucosumExtrolites: 1) Verrucolone, 2) Ochratoxin A & B, 3) anacine,4) sclerotigenin, 5) lumpidin (only fish roe type), 6)Viridic acidGrowth on creatine: WeakAcid and base production on creatine: NoneGrowth on UNO: Very goodGrowth on nitrite: Very goodAbiotic factors:Diam., 1 week, 25°C: CYA: 8-21 mm; MEA: 6-16 mm;YES: 14-36 mm; CREA: 6-12 mm; Cz: 10-17 mm, OAT: 9-19 mm: CYAS: 14-30 mm; CzBS: 4-10 mm; CzP: 0 mm;UNO: 9-14 mm; DG18: 21-26 mmDiam., CYA, 1 week: 5°C: 2-4 mm, 15°C: 8-21 mm; 30°C:0 mm; 37°C: 0 mmCYA/CYAS: 0.8 [0.4-1.0]CYA15°C/CYA 25°C: 1.0 [0.6-1.2]CYA30°C/CYA 25°C: 0CZBS/CZ: 0.5 [0.3-0.7]CZP/CZ: 0Distribution: Greenland, Svalbard (Norway), Denmark,Italy, Spain, Japan, Australia, IndonesiaEcology and habitats: Refrigerated dry meat (salami, ham,chicken), salted fish, fish roe, cheese and jamBiotechnological applications: NoneBiodeterioration & phytopathology: Degrading meatproductsMycotoxicoses and mycotoxins: Ochratoxin A is producedby all strains and can also be produced in meat products(Spotti et al., 2001). It may play a more prominent role inBalkan Endemic Nephropathy than hitherto believed.Typical cultures: IBT 5105 = CBS 112573 = NRRL 5547= FRR 1642, ex salami, Italy; IBT 6728 = CBS 110770, exsalami, Germany (Y); IBT 6734 = CBS 483.84, ex cheese,Denmark; IBT 14172 = CBS 606.68, ex chicken meat,Germany; IBT 12797 = CBS 112565 = NRRL A-19175, exsausage, Italy; IBT 14745 = CBS 110769, ex cheese, Spain;IBT 12802 = CBS 110771 = NRRL 6061 = NRRL A-19166, ex sausage, Italy; IBT 22949 = CBS 112321 = FRR5205, ex wheat, southern part of Western Australia; ATCC44220, ex salami, Italy (P. mediolanense); NRRL 5573 =FRR 1641, ex salami, Italy; Fish roe type: IBT 6573 = CBS109541, ex roe of Lumpus; IBT 12806 = CBS 109536 =NRRL 1161, ex air in meat packing plant, Canada; IBT13943 = CBS 109535, ex Serano ham, Spain; IBT 13958 =CBS 109539, ex Spanish ham; IBT 22528 = CBS 109538,ex fish roe, Denmark; IBT 22532 = CBS 109537, ex jam,Japan.132