1. Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses
- Author
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Carlos García-Estrada and Juan-Francisco Martín
- Subjects
0301 basic medicine ,Indoles ,Blue cheese ,Secondary Metabolism ,Naphthols ,Heterocyclic Compounds, 4 or More Rings ,Applied Microbiology and Biotechnology ,Piperazines ,03 medical and health sciences ,chemistry.chemical_compound ,food ,Cheese ,food.cheese ,Mycotoxin ,Secondary metabolism ,Aroma ,BLEU ,Biological Products ,biology ,Penicillium ,Ripening ,Penicillium roqueforti ,General Medicine ,Mycophenolic Acid ,biology.organism_classification ,Biosynthetic Pathways ,030104 developmental biology ,Biochemistry ,chemistry ,Multigene Family ,Biotechnology - Abstract
Ripening of blue-veined cheeses, such as the French Bleu and Roquefort, the Italian Gorgonzola, the English Stilton, the Danish Danablu or the Spanish Cabrales, Picón Bejes-Tresviso, and Valdeón, requires the growth and enzymatic activity of the mold Penicillium roqueforti, which is responsible for the characteristic texture, blue-green spots, and aroma of these types of cheeses. This filamentous fungus is able to synthesize different secondary metabolites, including andrastins, mycophenolic acid, and several mycotoxins, such as roquefortines C and D, PR-toxin and eremofortins, isofumigaclavines A and B, and festuclavine. This review provides a detailed description of the main secondary metabolites produced by P. roqueforti in blue cheese, giving a special emphasis to roquefortine, PR-toxin and mycophenolic acid, and their biosynthetic gene clusters and pathways. The knowledge of these clusters and secondary metabolism pathways, together with the ability of P. roqueforti to produce beneficial secondary metabolites, is of interest for commercial purposes.
- Published
- 2016
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