Taxonomy, comparative genomics and evolutionary insights of Penicillium ucsense: a novel species in series Oxalica

Lenz, Alexandre Rafael; Balbinot, E.; Abreu, Fernanda Pessi de; Oliveira, Nikael Souza de; Fontana, Roselei Claudete; Silva, Scheila de Ávila e; Park, Myung Soo; Lim, Young Woon; Houbraken, Jos; Camassola, Marli; Dillon, Aldo José Pinheiro

doi:10.1007/s10482-022-01746-4

Cited by 5 publications

(1 citation statement)

References 85 publications

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“…In the opportunistic pathogen Penicillium (Talaromyces) marneffei a 25.3 kb melanin-biosynthesis gene cluster has been detected with the same six genes contributing to DHN-melanin biosynthesis as in A. fumigatus 21 . Of signi cance to P. roqueforti, recent genome analyses of related species such as Penicillium digitatum, Penicillium ucsense, and Penicillium oxalicum also identi ed these six genes closely clustered in the genome, although not always in the same order or orientation 22,23 . This implies that the DHN-melanin biosynthesis pathway might be conserved across Penicillium species.…”

Section: Introductionmentioning

confidence: 99%

New colours for old in the blue-cheese fungus Penicillium roqueforti

Dyer

Cleere

Novodvorska

et al. 2023

Preprint

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Penicillium roqueforti is used worldwide in the production of blue-veined cheese. The blue-green colour derives from pigmented spores formed by fungal growth. Using a combination of bioinformatics, targeted gene deletions, and heterologous gene expression we discovered that pigment formation was due to a DHN-melanin biosynthesis pathway. Systematic deletion of pathway genes altered the arising spore colour, yielding white to yellow-green to red-pink-brown phenotypes, demonstrating the potential to generate novel coloured strains. There was no consistent impact on mycophenolic acid production as a result of pathway interruption although levels of roquefortine C were altered in some deletants. Importantly, levels of methyl-ketones associated with blue-cheese flavour were not impacted. UV-induced colour mutants, allowed in food production, were then generated. A range of colours were obtained and certain phenotypes were successfully mapped to pathway gene mutations. Selected colour mutants were subsequently used in cheese production and generated expected novel colourations with no elevated mycotoxins, offering the exciting prospect of use in future cheese manufacture.

show abstract

Section: Introductionmentioning

confidence: 99%

New colours for old in the blue-cheese fungus Penicillium roqueforti

Dyer

Cleere

Novodvorska

et al. 2023

Preprint

View full text Add to dashboard Cite

show abstract

Regulation of genes encoding polysaccharide-degrading enzymes in Penicillium

Ning,

Tian,

Zhao

et al. 2024

Appl Microbiol Biotechnol

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New colours for old in the blue-cheese fungus Penicillium roqueforti

Cleere,

Novodvorska,

Geib

et al. 2024

npj Sci Food

View full text Add to dashboard Cite

Penicillium roqueforti is used worldwide in the production of blue-veined cheese. The blue-green colour derives from pigmented spores formed by fungal growth. Using a combination of bioinformatics, targeted gene deletions, and heterologous gene expression we discovered that pigment formation was due to a DHN-melanin biosynthesis pathway. Systematic deletion of pathway genes altered the arising spore colour, yielding white to yellow-green to red-pink-brown phenotypes, demonstrating the potential to generate new coloured strains. There was no consistent impact on mycophenolic acid production as a result of pathway interruption although levels of roquefortine C were altered in some deletants. Importantly, levels of methyl-ketones associated with blue-cheese flavour were not impacted. UV-induced colour mutants, allowed in food production, were then generated. A range of colours were obtained and certain phenotypes were successfully mapped to pathway gene mutations. Selected colour mutants were subsequently used in cheese production and generated expected new colourations with no elevated mycotoxins, offering the exciting prospect of use in future cheese manufacture.

show abstract

Taxonomy, comparative genomics and evolutionary insights of Penicillium ucsense: a novel species in series Oxalica

Cited by 5 publications

References 85 publications

New colours for old in the blue-cheese fungus Penicillium roqueforti

New colours for old in the blue-cheese fungus Penicillium roqueforti

Regulation of genes encoding polysaccharide-degrading enzymes in Penicillium

New colours for old in the blue-cheese fungus Penicillium roqueforti

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