Abstract
The genus Penicillium was described by Link in 1809, and named for the tiny brushlike fruiting structure, termed a penicillus (Latin, little brush; Fig. 7.1), that is characteristic of species in this genus. No doubt exists over the use of this name, as one species described by Link was P. expansum, the common apple rot fungus, now designated as type of the genus (Hawksworth et al. 1976). Penicillium as originally described is associated with two quite different types of ascocarps. One is a very hard (sclerotioid) cleistothecium (Fig. 3.3) and these species were originally included in the genus Eupenicillium F. Ludw. 1892. The second quite different type is composed of fine hyphae woven into a more or less closed structure of indeterminate size, known as a gymnothecium (Fig. 3.3). These species are included in the genus Talaromyces. Penicillium species are ubiquitous, opportunistic saprophytes. Nutritionally, they are supremely undemanding, being able to grow in almost any environment with a sprinkling of mineral salts and all but the most complex forms of organic carbon, over a wide range of physico-chemical environments, i.e. aw, temperature, pH and redox potential. They occur more commonly in temperate zones than in the tropics, indeed they are rare in the more arid tropical regions, where Aspergillus dominates.
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Pitt, J.I., Hocking, A.D. (2022). Penicillium and Talaromyces. In: Fungi and Food Spoilage. Springer, Cham. https://doi.org/10.1007/978-3-030-85640-3_7
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