Penicillium chrysogenum

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Penicillium chrysogenum
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Aspergillaceae
Genus: Penicillium
Species:
P. chrysogenum
Binomial name
Penicillium chrysogenum
Thom (1910)

Penicillium chrysogenum (formerly known as Penicillium notatum) is a species of fungus in the genus

PR-toxin.[15]

Like the many other species of the genus

conidiophores. The conidia are typically carried by air currents to new colonisation sites. In P. chrysogenum, the conidia are blue to blue-green, and the mold sometimes exudes a yellow pigment. However, P. chrysogenum cannot be identified based on colour alone. Observations of morphology and microscopic features are needed to confirm its identity and DNA sequencing is essential to distinguish it from closely related species such as P. rubens. The sexual stage of P. chrysogenum was discovered in 2013 by mating cultures in the dark on oatmeal agar supplemented with biotin, after the mating types (MAT1-1 or MAT1-2) of the strains had been determined using PCR amplification.[16]

The airborne asexual spores of P. chrysogenum are important human allergens. Vacuolar and alkaline serine proteases have been implicated as the major allergenic proteins.[17]

P. chrysogenum has been used industrially to produce penicillin and

phosphogluconate dehydrogenase, and glucose oxidase.[15][18]

Science

The discovery of

fermenter. The mold is grown in a liquid culture containing sugar and other nutrients including a source of nitrogen
. As the mold grows, it uses up the sugar and starts to make penicillin only after using up most of the nutrients for growth.

History

Further information: Penicillin § History, and History of penicillin

Genetics and evolution

The ability to produce penicillin appears to have evolved over millions of years, and is shared with several other related fungi. It is believed to confer a selective advantage during competition with bacteria for food sources.[citation needed] Some bacteria have consequently developed the counter-ability to survive penicillin exposure by producing penicillinases, enzymes that degrade penicillin.[citation needed] Penicillinase production is one mechanism by which bacteria can become penicillin resistant.

The principal genes responsible for producing penicillin, pcbAB, pcbC, and penDE are closely linked, forming a cluster on chromosome I.[19] Some high-producing Penicillium chrysogenum strains used for the industrial production of penicillin contain multiple tandem copies of the penicillin gene cluster.[20]

Similar to other filamentous fungi,

CRISPR/Cas9-mediated genome editing techniques are available for editing the genome of Penicillium chrysogenum.[21]

References

  1. ^ Samson RA, Houbraken J, Thrane U, Frisvad JC, Andersen B (2010). Food and Indoor Fungi. Utrecht, the Netherlands: CBS-KNAW- Fungal Biodiversity Centre. pp. 1–398.
  2. PMID 21531835
    .
  3. S2CID 41843432
    .
  4. PMID 22679592
    .
  5. PMID 23606767
    .
  6. PMID 12387776
    .
  7. PMID 23776469
    .
  8. PMID 29196288
    .
  9. PMID 30524395
    .
  10. PMID 29575742
    .
  11. doi:10.1016/j.tet.2013.07.029
    .
  12. PMID 24887561
    .
  13. PMID 27107123
    .
  14. PMID 28618182
    .
  15. ^ a b de Hoog GS, Guarro J, Gené J, Figueras F (2000), Atlas of Clinical Fungi - 2nd Edition, Centraalbureau voor Schimmelcultures (Utrecht)
  16. PMID 23307807
    .
  17. S2CID 28229046
    .
  18. ^ Raper KB, Thom C (1949). A manual of the Penicillia. Williams & Wilkins Company (Baltimore).
  19. S2CID 25327312
    .
  20. PMID 7597101
    .
  21. S2CID 206764457
    .

External links
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