Penicillium nalgiovense
Penicillium nalgiovense is an anamorph species of the genus Penicillium with lipolytic and proteolytic activity, which was first isolated from ellischau cheese made in Nalžovy , Nalžovské Hory, Czech Republic. This species produces dichlorodiaportin, diaportinol, and diaportinic acid Penicillium nalgiovense is used for the maturation of certain fermented salami varieties and ham. In this process it protects the meat from colonization by other molds and bacteria It was firstly isolated and described by professor Otakar Laxa in 1932.