Talk:Penicillium

Constructive coments on the site :)[edit]

This information is really helpful for class projects, such as science fair experiments. REALLY helpful :D

Citrinum[edit]

How is Penicillium citrinum classified? JFW | T@lk 17:29, 21 June 2006 (UTC)[reply]

More info[edit]

What happens to the gold liquid ? How is it made into penicillin ?

Toxic?[edit]

If Penicillium is a toxic mold, then how come it's used in so many cheeses? The only toxic one is Penicillium marneffei.

Cheese	Use
Penicillium bilaiae	agricultural inoculant
Penicillium camemberti	Camembert and Brie
Penicillium candida	Brie and Camembert
Penicillium glaucum	Gorgonzola
Penicillium marneffei	1st toxic one.
Penicillium notatum	penicillin antibiotic
Penicillium purpurogenum	???
Penicillium roqueforti	Roquefort, Danish Blue, Gorgonzola
Penicillium stoloniferum	???

Interesting question... So does this mean bread is OK to eat when it's gone "mouldy"? Is it in fact healthier to eat it when mouldy? Anxietycello (talk) 03:47, 6 July 2008 (UTC)[reply]

some strains are bad while other strains are used in cheese and even in medicine like penicillin — Preceding unsigned comment added by Igotrekt (talk • contribs) 21:39, 22 March 2016 (UTC)[reply]

Mouldy bread is often an Aspergillus spp. Penicillium are uncommon food pathogens. Just because two species share the same genus doesn't mean that they're both capable of disease/toxin production. Serrin (talk) 23:51, 4 November 2019 (UTC)[reply]

penicillium spp.[edit]

Is this form of mold/fungi harmful? spp is an abbreviation for species. Penicillium spp refers to the species in the genus Penicillium collectively, but not the genus itself.

≈≈≈≈ —Preceding unsigned comment added by 64.0.248.226 (talk) 16:05, 24 June 2010 (UTC)[reply]

Allergenic varieties[edit]

Some allergy clinics will diagnose you as allergic to "Penicillum" without specifying the particular kind of Penicillium. Meanwhile there has apparently been plenty of research showing some of the culinary varieties have no statistically significant link to allergies, or at least, the form it takes in final products like bleu cheese does not. It would be good for this article to list which of the species are the most likely allergens. (71.233.167.118 (talk) 04:08, 26 June 2014 (UTC))[reply]

Article is too technical[edit]

This article is too technical for a general reader, and common terminology should be substituted in for technical terminology in order to enable general readers to understand what is said without constant recourse to other hyperlinked pages. For readers well-versed in the scientific terminology, hyperlinks could be provided from the common words to the pages for the technical terms, i.e. the opposite to what currently prevails on this page. For instance, technical terms like "ascomycetous" or "conidiophore" should be replaced by the common, folk terms for those words, which relate to everyday experience and spoken English. -Wwallacee (talk) 13:26, 19 August 2018 (UTC)[reply]

Talaromyces marneffei[edit]

This is no longer a member of the Pencillium genus and thus shouldn't be discussed in this article. Serrin (talk) 23:38, 4 November 2019 (UTC)[reply]