Some Species
- Penicillium aurantiogriseum
- Penicillium bilaiae, which is an agricultural inoculant
- Penicillium camemberti, which is used in the production of Camembert and Brie cheeses
- Penicillium candidum, which is used in making Brie and Camembert. It has been reduced to synonymy with Penicillium camemberti
- Penicillium chrysogenum (previously known as Penicillium notatum), which produces the antibiotic penicillin
- Penicillium claviforme
- Penicillium commune
- Penicillium crustosum
- Penicillium digitatum
- Penicillium echinulatum
- Penicillium expansum, a plant pathogen
- Penicillium funiculosum, a plant pathogen
- Penicillium glabrum
- Penicillium glaucum, which is used in making Gorgonzola cheese
- Penicillium italicum
- Penicillium lacussarmientei
- Penicillium marneffei, a thermally dimorphic species endemic in Southeast Asia, which presents a threat of systemic infection to AIDS patients
- Penicillium purpurogenum
- Penicillium roqueforti, which is used in making Roquefort, Danish Blue cheese, and also recently Gorgonzola
- Penicillium stoloniferum
- Penicillium ulaiense
- Penicillium verrucosum produces ochratoxin A
- Penicillium viridicatum produces ochratoxin
Read more about this topic: Penicillium
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