2023
DOI: 10.3390/jof9040459
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Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms

Abstract: 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, Isofumig… Show more

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Cited by 11 publications
(4 citation statements)
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“…Here, we did not identify any mutations in either of these two genes in the Roquefort strains (data not shown); therefore, the inability to produce PR toxin may be due to identified global regulators ( e.g. pga1, sfk1, pcz1 ) involved in the modulation of metabolite production in P. roqueforti (Chávez et al 2023) or to other, unidentified regulators.…”
Section: Discussionmentioning
confidence: 80%
“…Here, we did not identify any mutations in either of these two genes in the Roquefort strains (data not shown); therefore, the inability to produce PR toxin may be due to identified global regulators ( e.g. pga1, sfk1, pcz1 ) involved in the modulation of metabolite production in P. roqueforti (Chávez et al 2023) or to other, unidentified regulators.…”
Section: Discussionmentioning
confidence: 80%
“…Fungi play a significant role in forming and retaining flavours in several culinary applications, extending beyond specific food products. Fungi break down proteins and carbohydrates through fermentation, producing several taste compounds that enhance the richness and complexity of fermented foods (Chávez et al, 2023). In addition, fungi produce organic acids and antibacterial substances that help preserve food, prolonging its shelf life and maintaining its safety (Li et al, 2023).…”
Section: Fungi As Food and In Food And Beverage Productionmentioning
confidence: 99%
“…The metabolites of cheese-associated fungi, including P. roqueforti, have been reviewed previously [18,25,26]. There are also reviews specifically on the secondary metabolites of P. roqueforti [27,28]. Garcia-Estrada and Martin [27] concentrated on biosynthesis and the corresponding gene clusters of roquefortine C, PR toxin, and mycophenolic acid.…”
Section: Introductionmentioning
confidence: 99%
“…Garcia-Estrada and Martin [27] concentrated on biosynthesis and the corresponding gene clusters of roquefortine C, PR toxin, and mycophenolic acid. Chavez et al [28] encompassed a broader spectrum of compounds and, notably, offered valuable insights into regulatory mechanisms.…”
Section: Introductionmentioning
confidence: 99%