Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms

• Published in: Journal of fungi (Basel) Vol. 9; no. 4; p. 459
• Main Authors: Chávez, Renato, Vaca, Inmaculada, García-Estrada, Carlos
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 10.04.2023; MDPI
• Subjects: Acids; andrastin; Aroma; Biosynthesis; blue cheese; Cheese; Fungi; Gene clusters; Metabolism; Metabolites; Microorganisms; Mold; Mycophenolic acid; Natural products; Penicillium roqueforti; PR-toxin; Review; roquefortine; secondary metabolism; Secondary metabolites; Taxonomy; United States > US; Penicillium roqueforti; annullins; festuclavine; secondary metabolism; mycophenolic acid; blue cheese; isofumigaclavine; PR-toxin; roquefortine; andrastin

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 Valde...