Open Access
Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms
Тип публикации: Journal Article
Дата публикации: 2023-04-10
scimago Q1
wos Q1
БС1
SJR: 0.956
CiteScore: 8.4
Impact factor: 4.0
ISSN: 2309608X
PubMed ID:
37108913
Plant Science
Microbiology (medical)
Ecology, Evolution, Behavior and Systematics
Краткое описание
Filamentous fungi are an important source of natural products. The mold Penicillium roqueforti, which is well-known for being responsible for the characteristic texture, blue-green spots, and aroma of the so-called blue-veined cheeses (French Bleu, Roquefort, Gorgonzola, Stilton, Cabrales, and Valdeón, among others), is able to synthesize different secondary metabolites, including andrastins and mycophenolic acid, as well as several mycotoxins, such as Roquefortines C and D, PR-toxin and eremofortins, Isofumigaclavines A and B, festuclavine, and Annullatins D and F. This review provides a detailed description of the biosynthetic gene clusters and pathways of the main secondary metabolites produced by P. roqueforti, as well as an overview of the regulatory mechanisms controlling secondary metabolism in this filamentous fungus.
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ГОСТ
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Chávez R., Vaca I., García-Estrada C. Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms // Journal of Fungi. 2023. Vol. 9. No. 4. p. 459.
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Chávez R., Vaca I., García-Estrada C. Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms // Journal of Fungi. 2023. Vol. 9. No. 4. p. 459.
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TY - JOUR
DO - 10.3390/jof9040459
UR - https://doi.org/10.3390/jof9040459
TI - Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms
T2 - Journal of Fungi
AU - Chávez, R.
AU - Vaca, Inmaculada
AU - García-Estrada, Carlos
PY - 2023
DA - 2023/04/10
PB - MDPI
SP - 459
IS - 4
VL - 9
PMID - 37108913
SN - 2309-608X
ER -
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BibTex (до 50 авторов)
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@article{2023_Chávez,
author = {R. Chávez and Inmaculada Vaca and Carlos García-Estrada},
title = {Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms},
journal = {Journal of Fungi},
year = {2023},
volume = {9},
publisher = {MDPI},
month = {apr},
url = {https://doi.org/10.3390/jof9040459},
number = {4},
pages = {459},
doi = {10.3390/jof9040459}
}
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MLA
Скопировать
Chávez, R., et al. “Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms.” Journal of Fungi, vol. 9, no. 4, Apr. 2023, p. 459. https://doi.org/10.3390/jof9040459.