Review on (Yelow Pigment) Citrinin C CRIMSON PUBLISHERS Wings to the Research


Review on (Yelow Pigment) Citrinin C CRIMSON PUBLISHERS Wings to the Research


Vasanthabharathi V* and Jayalakshmi S
Faculty of Marine Sciences, S India
*Corresponding author: Vasanthabharathi V, Faculty of Marine Sciences, Parangipettai, Tamil Nadu, India
Submission: October 10, 2018; Published: November 26, 2018

Introduction
The genus Penicillium contains approximately 100 toxigenic species, and the range of mycotoxin classes produced is much broader than that of any other genus [1]. listed 27 mycotoxins produced by 32 species which possessed varying range of toxicity. Penicillium toxins can be placed in two broad groups based on effect as renal and neurotoxins [2]. Mycotoxins are secondary metabolites produced by certain filamentous fungi. The toxic response due to fungal growth in food is called as mycotoxicosis. Aflatoxins are produced mainly by A. flavus, A. parasiticus and A. nominus. Aspergillus, Fusarium and Penicillium [3] and when ingested through food they intoxicate higher vertebrates including human. Monascus pigments, which are produced by various species of Monascus, often have been used as a natural colourant and as traditional natural food additives, especially in Southern China, Japan and Southeastern Asia. The limitation of wide using Monascus pigment is attributed to one of its secondary metabolites named citrinin.s

https://www.researchgate.net/publication/329584351_Review_on_Yelow_Pigment_Citrinin_C_CRIMSON_PUBLISHERS_Wings_to_the_Research

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