Identification and Functional Analysis of the Mycophenolic Acid Gene Cluster of Penicillium roqueforti

• Published in: PloS one Vol. 11; no. 1; p. e0147047
• Main Authors: Del-Cid, Abdiel, Gil-Durán, Carlos, Vaca, Inmaculada, Rojas-Aedo, Juan F., García-Rico, Ramón O., Levicán, Gloria, Chávez, Renato
• Format: Journal Article
• Language: English
• Published: United States Public Library of Science 11.01.2016; Public Library of Science (PLoS)
• Subjects: Acids; Analysis; Aspergillus nidulans; Biosynthesis; Biosynthetic Pathways; Cheese; Cheese - microbiology; Clusters; Computational Biology; Contamination; Dairy products; Dehydrogenases; Enzymes; Evolution & development; Experiments; Food Microbiology; Functional analysis; Fungi; Gene expression; Gene Silencing; Genes; Genetic engineering; Genomes; Metabolism; Metabolites; Multigene Family; Mycophenolic acid; Mycophenolic Acid - biosynthesis; Open Reading Frames; Penicillium; Penicillium - genetics; Plant metabolites; Plasmids; Pollution control; Proteins; Reagents; Reverse Transcriptase Polymerase Chain Reaction; Ripening; RNA Interference; Secondary metabolites; Transplants & implants; United States; Chile; United States > US; Germany

The filamentous fungus Penicillium roqueforti is widely known as the ripening agent of blue-veined cheeses. Additionally, this fungus is able to produce several secondary metabolites, including the meroterpenoid compound mycophenolic acid (MPA). Cheeses ripened with P. roqueforti are usually contami...