Penicillium sp

O Penicillium (lat. penicillus= pincel) é um género de fungos, o comum bolor do pão, que cresce em matéria orgânica biodegradável, especialmente no solo e outros ambientes húmidos e escuros. Por contágio, contaminam frutas e sementes e chegam a invadir habitações, sendo responsáveis pelos bolores que se instalam em alimentos para consumo humano.


Natural Habitats 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

ref: http://www.nordichomeinspection.com/uploads/Penicillium.pdf Acesso: 11/06/12