Penicillium commune

Ciri dan struktur

The asexually produced spores (i.e., conidia) of P. commune are smooth and spherical, ranging from 3.5 to 5.0 μm in diameter, borne in disordered chains on conidiophores with rough-walled stipes. The conidium-bearing stalks are either produced singularly or in bundled groups known as fascicles. The stalk lengths are usually 200 to 400 μm. Conidia are dull grey green or grey turquoise in colour. Penicillium commune can be distinguished by its fast growth on creatine sucrose neutral agar (CSN) while showing a slow growth rate on malt extract agar (MEA) and restricted growth on Czapek medium (CZA) and Czapek yeast extract agar (CYA). The appearance of colonies on MEA ranges from soft, velvety and grown in unison to granular and barely grown together. The underside of colonies produced on MEA are pale-yellow coloured and sun-yellow coloured. Colonies on CZA and CYA range from soft and velvety to slightly fluffy with exudate present that can be clear to brown coloured. In addition, the underside of the colonies grown on CZA and CYA are creamy/ dull yellow to brown-yellow in colour. The production of purple pigment has also been observed. No sexual stage has been described. However, genetic analysis indicate that none of the P. commune (in the "lumper" sense, sensu lato) genomes sequenced include loss-of-function mutations related to sexual reproduction. P. fuscoglaucum is likely sexual as there is a 1:1 balance between the MAT1-1 and MAT1-2 mating types and obvious recombination signatures. P. biforme shows a distortion in the ratio favoring MAT1-2 as well as signatures, consistent with early human clonal intervention in open-air environments where sexual reproduction occurs in a limited fashion.

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Rujukan: [1]

Pengukuran mengikuti objek, spesimen atau kultur, dan metode yang disebutkan sumber. Baca uraian asli untuk konteks lengkap.

Habitat dan peran ekologis

Penicillium commune is found indoors and most commonly, on food products. The main habitat for the fungus is cheese, including both hard and soft cheese. With cheese being produced in an environment that is characterized by refrigeration temperatures, low oxygen availability, lipid breakdown activity, preservation actions of free fatty acids and reduced water availability, the physiology of P. commune allows the fungus to still grow in these conditions. Therefore, as it is known as one of the most successful spoilage moulds of cheese, it is also the main reason for their spoilage. In addition, the fungus is frequently found as a mould growing on dry-cured meat products as well. This species has been isolated from other food products such as nuts, fats, margarine, fermented sausages, yogurt, sour cream, lactose powder, and high fat-filling cakes. It has been known to cause "phenol defect" in foods like ripening Italian ham, apples, pears and flours where the taste and smell of these products are off due to spoilage by the fungus. Aside from colonizing on food products, the fungus of P. commune has also been isolated from disposed used oil.

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Rujukan: [1]

Habitat atau konteks temuan

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Substrat

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Peran atau konteks

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Reproduksi

The asexually produced spores (i.e., conidia) of P. commune are smooth and spherical, ranging from 3.5 to 5.0 μm in diameter, borne in disordered chains on conidiophores with rough-walled stipes. The conidium-bearing stalks are either produced singularly or in bundled groups known as fascicles. The stalk lengths are usually 200 to 400 μm. Conidia are dull grey green or grey turquoise in colour. No sexual stage has been described. However, genetic analysis indicate that none of the P. commune (in the "lumper" sense, sensu lato) genomes sequenced include loss-of-function mutations related to sexual reproduction. P. fuscoglaucum is likely sexual as there is a 1:1 balance between the MAT1-1 and MAT1-2 mating types and obvious recombination signatures.

Sebagian uraian ditampilkan dalam bahasa sumber; terjemahannya belum tersedia atau belum lolos pemeriksaan.

Rujukan: [1]

Catatan identitas dan cakupan

• Nama diterima mengikuti Catalogue of Life Base2026-09-11; uraian mempertahankan konsep dan nama sumber aslinya.
• Original geographic, specimen and life-cycle scope retained; source import awaits individual editorial review.
• Impor dan terjemahan otomatis belum diperiksa editorial per profil. Struktur reproduktif yang disebutkan tidak membuktikan seluruh siklus hidup diketahui.
• Pengukuran pada uraian mengikuti spesimen, kultur, dan metode sumber; angka tidak diperluas ke semua populasi.

Melihat dengan konteks

Dokumentasi Penicillium commune dari Wikimedia Commons. Penicillium commune isolate M35 (from cheese) in tributyrin agar (9 d/25ºC) Identifikasi mengikuti record berkas sumber.

Jenis

Fotografi

Kredit

Teresa María López

Lisensi

CC BY 4.0

Sumber media

Buka entri sumber

Gambar menunjukkan objek menurut identifikasi sumber, bukan verifikasi independen spesimen oleh Fungi. Tidak ada skala baru yang ditambahkan.

Sumber profil

1. [1] Penicillium commune — Wikipedia (en)Bagian sumber: Frozen revision 1377193891
   Tanggal penghimpunan sumber: 2026-10-12
   Teks sumber: CC BY-SA4.0 · Wikipedia contributors
2. [2] Catalogue of Life Base2026-09-11 — Penicillium communeBagian sumber: ColDP NameUsage.tsv ID 76HTT; accepted species; source 2073
   Tanggal penghimpunan sumber: 2026-10-12
3. [3] Dokumentasi visual — Penicillium communeBagian sumber: Individual media record; identification follows the source, not independent determination
   Tanggal penghimpunan sumber: 2026-10-12
   Media sumber: CC BY 4.0 · Teresa María López