Citrinin

Citrinin is a mycotoxin originally isolated from Penicillium citrinum. It has since been found to be produced by a variety of other fungi which are used in the production of human foods such as grain, cheese, sake and red pigments. It is a sometimes toxic byproduct of the fermentation process when making red yeast rice.

Toxicity
Citrinin acts as a nephrotoxin in all species in which it has been tested, but its acute toxicity varies. It causes mycotoxic nephropathy in livestock and has been implicated as a cause of Balkan nephropathy and yellow rice fever in humans.

Citrinin is used as a reagent in biological research. It induces mitochondrial permeability pore opening and inhibits respiration by interfering with complex I of the respiratory chain.

Citrinin producers
Citrinin is produced by a variety of fungi including:
 * Aspergillus niveus
 * Aspergillus ochraceus
 * Aspergillus oryzae
 * Aspergillus terreus
 * Monascus ruber
 * Monascus purpureus
 * Penicillium citrinum
 * Penicillium camemberti