Penicillium expansum

Classification of the penicillia is based on microscopic morphology. The genus Penicillium is divided into subgenera based on the number and arrangement of phialides and metulae and rami on the main stalk cells.

Organism Details:
Shape and Size
cylindrical shape,16-34 mm diameter colony growth
Genome Information
Penicillium expansum has linear DNA..(updated soon)
Food Source
Hard Cheeses Soft Cheeses Fruits and Vegetables Delicatessen Cereals Spices Meat and Meat Products prominnantely cause spoilage of pome friuts ,cheery,grapes,strawberries,tomatoes and nuts.
Pathological Factor
Penicillium as a Toxigenic Mould.Recognition of citrinin, patulin and griseofulvin as toxic antibiotics or mycotoxins. Retrospectively, over 120 metabolites from common moulds were demonstrably toxic to higher animals. Growth of mould does not always mean production of toxin. Most toxins can be placed in two broad groups: those that affect liver and kidney function and those that are neurotoxins. ochratoxin A, citrinin and patulin can be produced by Penicillium moulds (food poisoning).
Disease
Penicillium toxins which affect liver or kidney function are asymptomatic. In contrast, toxicity of the neurotoxins is often characterized by sustained trembling.
Affected Body Organs
Classification
Kingdom Fungi
Phylum Ascomycota
Class Eurotiomycetes
Subclass Eurotiomycetidae
Order Eurotiales
Family Trichocomaceae
Genus Penicillium
Species P. Expansum