Penicillium chrysogenum

The source of penicillin (it includes the former P. notatum) and the most widely encountered Penicillium in buildings, where it is one of the main colonisers of water-damaged walls (INSPQ). In mushroom growing, Penicillium (bluish-green mould) is common in the laboratory and turns up in compost and casing. Stamets & Chilton (1983) name P. chrysogenum among its members, but no species-specific reports from mushroom farms were found in this pass.

Photo: Crulina 98CC BY-SAsource

Species profile

Edibility: Not edible
Not edible; a contaminant. It is a strong allergen, listed in one cited source among the four most allergenic fungi. It produces roquefortine C, chrysolysin and other metabolites. Infections are rare and opportunistic: otomycosis, keratitis, endophthalmitis, endocarditis and a few lung and brain cases (INSPQ).

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Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.

Characteristics

Colony: 4-5 cm in 10 days on Czapek agar at 25 C. White or pale yellow-green at first, later blue-green, olive grey, yellow or pinkish, often with yellow droplets. The reverse is pale to yellowish (INSPQ). Penicillium in general grows at 5-37 C (optimum 20-30 C) (INSPQ). In mushroom culture (genus level): granular or powdery bluish green, often with a broad white rim of new growth (Stamets & Chilton 1983).