罗克福青霉菌

罗克福青霉菌
	斯蒂尔顿芝士上由罗克福青霉菌形成的蓝绿色纹路
科学分类
界：	真菌界 Fungi
门：	子囊菌门 Ascomycota
纲：	散囊菌纲 Eurotiomycetes
目：	散囊菌目 Eurotiales
科：	毛刷囊菌科 Trichocomaceae
属：	青霉属 Penicillium
种：	罗克福青霉菌 P. roqueforti
二名法
	Penicillium roqueforti; Thom（英语：Charles Thom） (1906)
异名
	Penicillium roqueforti var. weidemannii Westling (1911); Penicillium weidemannii (Westling) Biourge (1923); Penicillium gorgonzolae Weid. (1923); Penicillium roqueforti var. viride Datt.-Rubbo (1938); Penicillium roqueforti var. punctatum S.Abe (1956); Penicillium conservandi Novobr. (1974);

罗克福青霉菌（学名：Penicillium roqueforti）又称洛克福青霉菌、蓝酪霉菌与娄地青霉，是青霉属的一种腐生真菌，生长在土壤与腐殖质中，于1906年由美国真菌学家查尔斯·托姆（英语：Charles Thom）发表描述^[5]。罗克福青霉菌为用于发酵生产蓝干酪的真菌，例如其名称由来的罗克福干酪^[6]。本种过去包括两个变种，即制造起司的P. roqueforti var. roqueforti与会合成展青霉素的P. roqueforti var. carneum，1996年基于核糖体RNA序列差异而被分拆成三个物种：本种、酒青霉（英语：Penicillium paneum）与Penicillium carneum（英语：Penicillium carneum）^[7]。2014年本种的基因组被完整定序^[8]。

许多本种的菌株在特定生长条件下可产生若干真菌毒素^[9]^[10]^[11]，包括马兜铃烯（英语：Aristolochene）与由其衍生的PR毒素（英语：PR toxin）^[12]、异烟棒曲霉素C等^[13]^[14]。

参考文献

^ Westling R. Über die grünen Spezies der Gattung Penicillium. Arkiv før Botanik. 1911, (1): 71 （德语）.
^ Biourge P. Les moissisures du groupe Penicillium Link. La Cellule. 1923, 33: 7–331 (see pp. 203–4) （法语）.
^ Dattilo-Rubbo S. The taxonomy of fungi of blue-veined cheese. Transactions of the British Mycological Society. 1938, 22 (1–2): 174–81. doi:10.1016/s0007-1536(38)80015-2.
^ GSD Species Synonymy: Penicillium roqueforti Thom. Species Fungorum. CAB International. [27 May 2015]. （原始内容存档于10 March 2021）.
^ Thom C. Fungi in cheese ripening; Camembert and Roquefort. U.S.D.A. Bureau of Animal Industry Bulletin. 1909, 82: 1–39 (see p. 36).
^ Kinsella JE, Hwang DH. Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavour. Crit Rev Food Sci Nutr. November 1976, 8 (2): 191–228. PMID 21770. doi:10.1080/10408397609527222.
^ Boysen M, Skouboe P, Frisvad J, Rossen L. Reclassification of the Penicillium roqueforti group into three species on the basis of molecular genetic and biochemical profiles. Microbiology. 1996, 142 (3): 541–9. PMID 8868429. doi:10.1099/13500872-142-3-541 .
^ Cheeseman K, Ropars J, Renault P, et al. Multiple recent horizontal transfers of a large genomic region in cheese making fungi. Nature Communications. 2014, 5: 2876. Bibcode:2014NatCo...5.2876C. PMC 3896755 . PMID 24407037. doi:10.1038/ncomms3876.
^ Möller, T.; Akerstrand, K.; Massoud, T. Toxin-producin species of Penicillium and the development of mycotoxins in must and homemade wine. Nat. Toxins. 1997, 5 (2): 86–9. PMID 9131595. doi:10.1002/(SICI)(1997)5:2<86::AID-NT6>3.0.CO;2-7.
^ Finoli C, Vecchio A, Galli A, Dragoni I. Roquefortine C occurrence in blue cheese. Journal of Food Protection. February 2001, 64 (2): 246–51. PMID 11271775. doi:10.4315/0362-028x-64.2.246 .
^ Erdogan A, Sert S. Mycotoxin-forming ability of two Penicillium roqueforti strains in blue moldy tulum cheese ripened at various temperatures. Journal of Food Protection. March 2004, 67 (3): 533–5. PMID 15035369. doi:10.4315/0362-028X-67.3.533 .
^ Proctor RH, Hohn TM. Aristolochene synthase. Isolation, characterization, and bacterial expression of a sesquiterpenoid biosynthetic gene (Ari1) from Penicillium roqueforti. Journal of Biological Chemistry. February 1993, 268 (6): 4543–8 [3 December 2008]. PMID 8440737. doi:10.1016/S0021-9258(18)53644-9 . （原始内容存档于25 September 2019）.
^ SCBT. Roquefortine - A potent neurotoxin produced most notably by Penicillium species. [17 May 2013]. （原始内容存档于16 March 2016）.
^ Penicillium roqueforti Final Risk Assessment. United States Environmental Protection Agency. 29 April 2015 [17 May 2013]. （原始内容存档于24 September 2015）.

[Westling_1911-1] Westling R. Über die grünen Spezies der Gattung Penicillium. Arkiv før Botanik. 1911, (1): 71 （德语）.

[Biourge_1923-2] Biourge P. Les moissisures du groupe Penicillium Link. La Cellule. 1923, 33: 7–331 (see pp. 203–4) （法语）.

[Dattilo-Rubbo_1938-3] Dattilo-Rubbo S. The taxonomy of fungi of blue-veined cheese. Transactions of the British Mycological Society. 1938, 22 (1–2): 174–81. doi:10.1016/s0007-1536(38)80015-2.

[urlFungorum_synonymy:_Penicillium_roqueforti-4] GSD Species Synonymy: Penicillium roqueforti Thom. Species Fungorum. CAB International. [27 May 2015]. （原始内容存档于10 March 2021）.

[Thom_1906-5] Thom C. Fungi in cheese ripening; Camembert and Roquefort. U.S.D.A. Bureau of Animal Industry Bulletin. 1909, 82: 1–39 (see p. 36).

[pmid21770-6] Kinsella JE, Hwang DH. Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavour. Crit Rev Food Sci Nutr. November 1976, 8 (2): 191–228. PMID 21770. doi:10.1080/10408397609527222.

[pmid8868429-7] Boysen M, Skouboe P, Frisvad J, Rossen L. Reclassification of the Penicillium roqueforti group into three species on the basis of molecular genetic and biochemical profiles. Microbiology. 1996, 142 (3): 541–9. PMID 8868429. doi:10.1099/13500872-142-3-541 .

[Cheeseman_2014-8] Cheeseman K, Ropars J, Renault P, et al. Multiple recent horizontal transfers of a large genomic region in cheese making fungi. Nature Communications. 2014, 5: 2876. Bibcode:2014NatCo...5.2876C. PMC 3896755 . PMID 24407037. doi:10.1038/ncomms3876.

[pmid9131595-9] Möller, T.; Akerstrand, K.; Massoud, T. Toxin-producin species of Penicillium and the development of mycotoxins in must and homemade wine. Nat. Toxins. 1997, 5 (2): 86–9. PMID 9131595. doi:10.1002/(SICI)(1997)5:2<86::AID-NT6>3.0.CO;2-7.

[pmid11271775-10] Finoli C, Vecchio A, Galli A, Dragoni I. Roquefortine C occurrence in blue cheese. Journal of Food Protection. February 2001, 64 (2): 246–51. PMID 11271775. doi:10.4315/0362-028x-64.2.246 .

[pmid15035369-11] Erdogan A, Sert S. Mycotoxin-forming ability of two Penicillium roqueforti strains in blue moldy tulum cheese ripened at various temperatures. Journal of Food Protection. March 2004, 67 (3): 533–5. PMID 15035369. doi:10.4315/0362-028X-67.3.533 .

[pmid8440737-12] Proctor RH, Hohn TM. Aristolochene synthase. Isolation, characterization, and bacterial expression of a sesquiterpenoid biosynthetic gene (Ari1) from Penicillium roqueforti. Journal of Biological Chemistry. February 1993, 268 (6): 4543–8 [3 December 2008]. PMID 8440737. doi:10.1016/S0021-9258(18)53644-9 . （原始内容存档于25 September 2019）.

[13] SCBT. Roquefortine - A potent neurotoxin produced most notably by Penicillium species. [17 May 2013]. （原始内容存档于16 March 2016）.

[14] Penicillium roqueforti Final Risk Assessment. United States Environmental Protection Agency. 29 April 2015 [17 May 2013]. （原始内容存档于24 September 2015）.

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