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
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