Citrinin is a toxin that was first isolated from Penicillium citrinum, but has been identified in over a dozen species of Penicillium and several species of Aspergillus. Some of these species are used to produce human foodstuffs such as cheese (Penicillium camemberti), sake, miso, and soy sauce (Aspergillus oryzae). Citrinin is associated with yellowed rice disease in Japan and acts as a nephrotoxin in all animal species tested.[13] Although it is associated with many human foods (wheat, rice, corn, barley, oats, rye, and food colored with Monascus pigment) its full significance for human health is unknown.