Identification and characterization of the polyketide synthase involved in ochratoxin A biosynthesis in Aspergillus carbonarius

• Published in: International journal of food microbiology Vol. 179; pp. 10 - 17
• Main Authors: Gallo, Antonia, Knox, Benjamin P., Bruno, Kenneth S., Solfrizzo, Michele, Baker, Scott E., Perrone, Giancarlo
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 02.06.2014; Elsevier
• Subjects: Aspergillus - classification; Aspergillus - enzymology; Aspergillus - genetics; Aspergillus carbonarius; Aspergillus niger; Aspergillus ochraceus; Base Sequence; biochemical pathways; Biological and medical sciences; biosynthesis; chemical structure; Food industries; Food microbiology; Fundamental and applied biological sciences. Psychology; fungi; Gene Deletion; Gene Expression Regulation, Fungal; Gene inactivation; genes; isocoumarins; methyltransferases; microbial growth; monophyly; mutants; mycelium; nucleotide sequences; ochratoxin A; Ochratoxins - biosynthesis; OTA biosynthesis; Penicillium; phenotype; phenylalanine; Phylogeny; PKS; polyketide synthases; Polyketide Synthases - genetics; Polyketide Synthases - metabolism; Protein Structure, Tertiary; qRT-PCR; reverse transcriptase polymerase chain reaction; transcription (genetics); Transcriptome; Vitaceae; Vitis - microbiology; wine grapes; Aspergillus carbonarius; Gene inactivation; PKS; OTA biosynthesis; qRT-PCR; Ochratoxin; Mycotoxin; Biosynthesis; Identification; Inactivation; Fungi; Characterization; Polymerase chain reaction; Toxin; Gene; Aspergillus niger; Fungi Imperfecti; Molecular biology

Ochratoxin A (OTA) is a potent mycotoxin produced by Aspergillus and Penicillium species and is a common contaminant of a wide variety of food commodities, with Aspergillus carbonarius being the main producer of OTA contamination in grapes and wine. The molecular structure of OTA comprises a dihydro...