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

J. C. FRISVAD &R.A.SAMSONP. caseifulvum Lund, Filt. & Frisvad, J. FoodMycol. 1: 97, 1998In Penicillium subgenus Penicillium section Viridicataseries CamembertiType: Herb. C 24999Culture ex type: CBS 101134 = IBT 21510 = IBT 18282(T,Y), ex Danish blue cheeseDiagnostic features: Cyclopeptin, rugulovasine A, smoothwalledconidia, floccose colonies, good growth on CREA,weak but consistent growth on CzP (1000 ppm propionicacid, pH 3.5)Similar species: P. caseifulvum differs from P. camembertiby an orange reverse on YES agar.Description:Conidiophores: Born from aerial hyphae, terverticillateConidia: Smooth-walled, subglobose to broadly ellipsoidal,3-5 μm x 2.5-3.5 μmPhialides: Cylindrical with short narrow collula, 7-13 μm x2.8-3.5 μmMetulae: Cylindrical, 10-13 μm x 3.5-4.5 μmRami: Cylindrical, 12-25 μm x 4-5 μmStipes: 300-800 μm xSynnemata or fasciculation: NoneSclerotia: NoneColony texture: FloccoseConidium colour on CYA: Greyish green to greyish bluegreen (turquoise)Exudate droplets on CYA: Small clear droplets at colonymarginReverse colour on CYA: Creamish yellow to brown yellowReverse colour on YES: Vividly orange, rarely only creamyellowDiffusible colour on CYA: NoneEhrlich reaction: Violet (weak reaction)Odour and volatile metabolites: Not examinedExtrolites: 1) Cyclopeptin, 2) Rugulovasine A and BGrowth on creatine: Very good growthAcid and base production on creatine: Good acid productionfollowed by base productionGrowth on UNO: Very goodGrowth on nitrite: Very goodAbiotic factors:Diam., 1 week, 25°C: CYA: 15-24 mm; MEA: 16-28 mm;YES: 32-42 mm; CREA: 13-24 mm; Cz: 21-24 mm, OAT:22-25 mm: CYAS: 23-33 mm; CzBS: 15-22 mm; CzP: 3-5mm; UNO: 17-23 mm; DG18: 21-24 mmDiam., CYA, 1 week: 5°C: 3-8 mm; 15°C: 18-23 mm;30°C: 0 mm; 37°C: 0 mmCYA/CYAS: 0.8 [0.7-1.0]CYA15°C/CYA 25°C: 0.9 [0.8-1.1]CYA30°C/CYA 25°C: 0CZBS/CZ: 0.9 [0.7-1.0]CZP/CZ: 0.2 [0.1-0.2]Distribution: Denmark, France, GermanyEcology and habitats: Blue mould cheeses and some otherGerman and French cheesesBiotechnological applications: P. caseifulvum has beenfound to colonize some of the most highly regarded bluemould cheeses (unpublished results). White mould typecheeses have been made on an experimental basis with P.caseifulvum. These cheeses were turquoise on the surfaceand appeared to be of a very fine quality (unpublishedresults). Not producing cyclopiazonic acid, P. caseifulvumcould be a potential new candidate for fermenting cheesesor salami.Biodeterioration & phytopathology: The growth of P.caseifulvum on the surface of blue mould cheeses can beseen as biodeterioration, but also regarded as an indicator ofvery good quality.Mycotoxicoses and mycotoxins: Rugulovasine A is apotential mycotoxin, but no relevant toxicity data (oral, skinor pulmonary toxicity) are available.Typical cultures: IBT 19782 = CBS 108956, ex Danishblue cheese; IBT 18725 = CBS 108957, ex Danish bluecheeswe, Bornhom; IBT 19801 = CBS 111838, ex Frenchcheese (Saint Lactaire); IBT 19802 = CBS 111837, exFrench goat cheese; IBT 23156 = CBS 112324, ex GermanMontagnolo cheese; IBT 23155 = CBS 112323, ex Danishblue cheese; IBT 20915 = CBS 111836, ex Danish bluecheese.70