Penicillium aurantiogriseum is frequently isolated from feeds and food since it’s common in maturing crops, especially cereals. It is a producer of a number of mycotoxins. These include:
- Penicillic acid
- Roquefortine C
- Xanthomegnin
- Viomellein
- Verrucosidin
The health effects of these mycotoxins has not been reported.
The growth temperature for Penicillium aurentiogriseum ranges from 15-40 oC with an optimum temperature at 25 oC.
References
Pitt, J.l. (1988). “A Laboratory Guide to Common Penicillium Species”. 2nd ed. North Ryde, N.S.W.: CSIRO Division of Food Processing.