Penicillium

Taxobox
name = "Penicillium"

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image_width = 250px
image_caption = "Penicillium sp."
regnum = Fungi
phylum = Deuteromycota
classis = Eurotiomycetes
ordo = Moniliales
familia = Moniliaceae
genus = "Penicillium"
subdivision_ranks = Species
subdivision = "Penicillium bilaiae" "Penicillium camemberti" "Penicillium candida" "Penicillium chrysogenum" "Penicillium claviforme" "Penicillium crustosum" "Penicillium glaucum" "Penicillium lacussarmientei" "Penicillium marneffei" "Penicillium purpurogenum" "Penicillium roqueforti" "Penicillium stoloniferum" "Penicillium viridicatum" "Penicillium verrucosum" "Penicillium commune"

"Penicillium" (from Latin "penicillus": "paintbrush") is a genus of ascomyceteous fungi that includes:

*"Penicillium bilaiae", which is an agricultural inoculant.
*"Penicillium camemberti", which is used in the production of Camembert and Brie cheeses.
*"Penicillium candida", which is used in making Brie and Camembert.
*"Penicillium chrysogenum" (previously known as "Penicillium notatum"), which produces the antibiotic penicillin.
*"Penicillium glaucum", which is used in making Gorgonzola cheese.
*"Penicillium lacussarmientei"
*"Penicillium marneffei", a thermally dimorphic species endemic in Southeast Asia, which presents a threat of systemic infection to AIDS patients.
*"Penicillium purpurogenum"
*"Penicillium roqueforti", which is used in making Roquefort, Danish Blue cheese and also recently Gorgonzola.
*"Penicillium stoloniferum"
*"Penicillium verrucosum" produces ochratoxin A
*"Penicillium viridicatum" produces ochratoxin