Talk:Penicillium spinulosum

Wiki Education Foundation-supported course assignment
This article was the subject of a Wiki Education Foundation-supported course assignment, between 10 September 2018 and 28 December 2018. Further details are available on the course page. Student editor(s): CUIQINGY. Peer reviewers: PAwati, Rehona Zamani.

Wiki Education Foundation-supported course assignment
This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Sisizhenyu.

Prajakta's peer review
 Tone of the sentence is neutral. (Good!)

 Good use of the image. It would be more impactful if you could add an description and a citation.

 ‘Monovercillate” and “Spinulosin” redirect links are invalid. There are no associated pages.

 In the further reading section, your 2nd suggested reading (actual article) is in German. So, maybe you could add another article or find an English version of this article.

 You have cited books (ref # 4,5,6 &7), however these cannot be found via wiki ISBN link which redirects to UFT library search site. You should check for coding issue or re-cite them. Also cite specific chapters or page numbers. This makes easier to look for cited information.

 I looked at the suggested readings and cited readings. I found more information in these (mentioned below). Additionally, you can look at the sources cited by these articles to find more information.

From further readings

• #1 – likely habitats (moisture-damaged buildings), mention potential pathogenicity: “the spores of Penicillium spinulosum have been shown to induce inflammatory and toxic responses in mouse macrophages in vitro”, spore diameter (3.0–3.5 μm – original source Guarro et al., 1995)

Note: I have not checked other articles, one above is just an example. If you scrutinize the articles closely, you will find additional information.

From the cited articles

• Ref #4: Penicillium and related genera – could mention that it is a psychrotroph, does not produce mycotoxins, on MEA medium there is no growth at 37°C, distinctive feature is “finely roughened spinulose (spinose conidia)”, germinates to 0.80 aw at 22–25°C, found in southeast Asia (isolated from soybean and peanuts), You mention that it is found in wheat and flour, but you forgot to add meat to the list.

• Ref #5&6: I could not find the books. Therefore, was unable to verify information cited from there.

• Ref#7: I found the book but since there was no chapter or page number, I could not verify the information.

PAwati (talk) 04:33, 1 November 2018 (UTC)

Rehona's Peer Review
You have done a great job citing your facts in the lead section and the information provided is quite useful for readers. The terms also link to other pages that describe the definitions which is useful for readers. Great job on finding an extensive list of synonyms and strains for your fungus. Your section for further reading provides many articles but I would love to see more of that information extracted and organized in your article. There are no headings on the article and I suggest to begin organizing the information you have collected into appropriate headings. Many of your cited articles suggest pathogenic characteristics of the fungus so perhaps having a heading called “Pathogenicity” would be useful. I suggest extracting more information from the article “Inflammatory potential of the spores of Penicillium spinulosum isolated from indoor air of a moisture-damaged building in mouse lungs” to inform that section. Some of your cited articles also suggest this fungus has a role in agricultural and if you can find biotechnological tools to reduce its effect on the economy, you could place that under a heading called “Biotechnology”. Be sure to provide a balanced coverage of different sections and maintain a neutral tone. Great picture of the fungus, but perhaps you can provide more information as to whether this is the anamorph or teleomorph form, and which specific life stage is presented. Many of your references are recent which can strengthen their credibility but, there are a few references that are from the 1960s. I would suggest cross-referencing that information with more recent references to ensure they are still up-to-date. A good way to obtain more recent studies is by using the UofT Libraries page and adjusting the publication date range to late 90s to 2019. I was able to find ~200 articles relevant to Penicillium spinulosum, although I’m sure it requires further digging to ensure they are truly relevant to your article. I would also suggest including page numbers for the books you've cited because I was unable to verify the information without a page number.

I conducted research and complied some references you may find useful in your article. Feel free to use these resources to inform the headings you choose and information provided in those sections. A few may already be in your further readings but I've emphasized what is useful from them.

Toxinogenicity and cytotoxicity of Alternaria, Aspergillus and Penicillium moulds isolated from working environments. http://apps.webofknowledge.com.myaccess.library.utoronto.ca/full_record.do?product=WOS&search_mode=GeneralSearch&qid=14&SID=8DxEiJTYLHM9zgG3rGa&page=1&doc=8&cacheurlFromRightClick=no '''This article provides extensive information regarding the secondary metabolites of Penicillium moulds and can be used under the heading “Physiology” or potentially, “Pathogenicity” if there is a link to pathogenesis. ''' Susceptibility of food-contaminating Penicillium genus fungi to some preservatives and disinfectants http://apps.webofknowledge.com.myaccess.library.utoronto.ca/full_record.do?product=WOS&search_mode=GeneralSearch&qid=14&SID=8DxEiJTYLHM9zgG3rGa&page=3&doc=22&cacheurlFromRightClick=no '''This article provides useful information regarding potential methods to reduce the negative effects of this fungus on food spoilage. It can be used under the heading “Biotechnology” or “Physiology”. ''' The production of exo-beta-glucosidases from Penicillium spinulosum chemostat and liquid shake cultures http://apps.webofknowledge.com.myaccess.library.utoronto.ca/full_record.do?product=WOS&search_mode=GeneralSearch&qid=14&SID=8DxEiJTYLHM9zgG3rGa&page=3&doc=26&cacheurlFromRightClick=no '''This article outlines how Penicillium spinulosum can be used in biotechnology clinically or agriculturally, and can be used under the heading “Biotechnology”. ''' The presence of Penicillium and Penicillium mycotoxins in food wastes http://apps.webofknowledge.com.myaccess.library.utoronto.ca/full_record.do?product=WOS&search_mode=GeneralSearch&qid=14&SID=8DxEiJTYLHM9zgG3rGa&page=5&doc=44&cacheurlFromRightClick=no '''This article provides useful information on the presence of Penicillium spinulosum mycotoxins in food which can be a source of food spoilage. This information can be used under the heading “Physiology” to describe its metabolites, but also under “Pathogenicity” if the mycotoxins cause disease. ''' Modelling mould spoilage in cold-filled ready-to-drink beverages by Aspergillus niger and Penicillium spinulosum http://apps.webofknowledge.com.myaccess.library.utoronto.ca/full_record.do?product=WOS&search_mode=GeneralSearch&qid=14&SID=8DxEiJTYLHM9zgG3rGa&page=6&doc=52&cacheurlFromRightClick=no '''This article outlines the potential benefits of preservatives to prevent growth of Penicillium spinulosum in ready-to-drink beverages and can be useful industrially or economically. The information can be used under the heading “Biotechnology” or “Physiology”. ''' Production, purification and characterization of chitosanase from Penicillium spinulosum http://apps.webofknowledge.com.myaccess.library.utoronto.ca/full_record.do?product=WOS&search_mode=GeneralSearch&qid=14&SID=8DxEiJTYLHM9zgG3rGa&page=6&doc=59&cacheurlFromRightClick=no '''This article outlines how Penicillium spinulosum can be used as a source of chitosanase which can be used in biotechnology. It also provides some information to the characteristics of Penicillium spinulosum. This information can be used under the headings “Biotechnology” or “Growth and Morphology”.'''

Mycotoxins of Penicillium strains isolated from soils of undisturbed and anthropogenically disturbed ecosystems http://apps.webofknowledge.com.myaccess.library.utoronto.ca/full_record.do?product=WOS&search_mode=GeneralSearch&qid=14&SID=8DxEiJTYLHM9zgG3rGa&page=7&doc=64&cacheurlFromRightClick=no This article outlines mycotoxins of Penicillium spinulosum and can be used under the heading “Physiology” to inform readers of the range of secondary metabolites produced by this fungus. — Preceding --Rehona Zamani (talk) 21:38, 2 November 2018 (UTC)Rehona Zamani unsigned comment added by Rehona Zamani (talk • contribs) 21:28, 2 November 2018 (UTC)