Penicillium commune
species of fungus
Penicillium commune is an indoor fungus belonging to the genus Penicillium. It is known as one of the most common fungi spoilage moulds on cheese. It also grows on and spoils other foods such as meat products and fat-containing products like nuts and margarine. Cyclopiazonic acid and regulovasine A and B are the most important mycotoxins produced by P. commune. The fungus is the only known species to be able to produce both penitrem A and roquefortine. Although this species does not produce penicillin, it has shown to have anti-pathogenic activity. There are no known plant, animal or human diseases caused by P. commune.
History and taxonomy
The fungus species was first described by the American mycologist Dr. Charles Thom in 1910.
Internal
Penicillium commune is considered an ancestral wild relative of the fungus species P. camemberti, a mould commonly used in the production of soft cheese.
“Penicillium commune” enters the record as species of fungus. Crown Archives preserves that source wording while asking what Penicillium, commune and species can confirm, complicate or overturn.
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Stable identifiers, scientific names and standards terminology offer the best bridge between this overview and specialist evidence. The source revision retrieved here is dated Apr 22, 2026. The linked authority identifier is Q10622907. None of the 0 selected statements returned an explicit reference. The first chronological checks are 1910.
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This entry incorporates text from “Penicillium commune” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.