Production and biochemical characterization of halotolerant β-glucosidase by Penicillium roqueforti ATCC 10110 grown in forage palm under solid-state fermentation
Sign Up to like & getrecommendations! Published in 2020 at "Biomass Conversion and Biorefinery"
DOI: 10.1007/s13399-020-00930-8
Abstract: This study investigated for the first time the production of β-glucosidase from Penicillium roqueforti ATCC 10110 by solid-state fermentation using the forage palm (Nopalea cochenillifera) as a substrate. For the optimization of incubation parameters, time,… read more here.
Keywords: solid state; glucosidase penicillium; penicillium roqueforti; glucosidase ... See more keywords
Agro-industrial byproducts for production of the immunosuppressant mycophenolic acid by Penicillium roqueforti under solid-state fermentation: Enhanced production by ultraviolet and gamma irradiation
Sign Up to like & getrecommendations! Published in 2019 at "Biocatalysis and Agricultural Biotechnology"
DOI: 10.1016/j.bcab.2019.01.053
Abstract: Abstract Different agro-industrial materials were screened for their performance on production of mycophenolic acid (MPA) by two strains of Penicillium roqueforti (AG101 and LG109) under solid-state fermentation (SSF). Sugarcane bagasse followed by corn stalks and… read more here.
Keywords: penicillium roqueforti; agro industrial; production; mycophenolic acid ... See more keywords
Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses.
Sign Up to like & getrecommendations! Published in 2021 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2021.109174
Abstract: Studies of food microorganism domestication can provide important insight into adaptation mechanisms and lead to commercial applications. Penicillium roqueforti is a fungus with four genetically differentiated populations, two of which were independently domesticated for blue… read more here.
Keywords: roqueforti populations; roqueforti; penicillium roqueforti; blue cheeses ... See more keywords
Biosynthesis of Annullatin D in Penicillium roqueforti Implies Oxidative Lactonization between Two Hydroxyl Groups Catalyzed by a BBE-like Enzyme.
Sign Up to like & getrecommendations! Published in 2022 at "Organic letters"
DOI: 10.1021/acs.orglett.2c02438
Abstract: Annullatins from Cordyceps annullata are alkylated aromatic polyketides including annullatin D with a fused dihydrobenzofuran lactone ring system. Here, we report the identification of a silent biosynthetic gene cluster for annullatins from Penicillium roqueforti by… read more here.
Keywords: oxidative lactonization; annullatin; hydroxyl groups; lactonization two ... See more keywords
Role of sfk1 Gene in the Filamentous Fungus Penicillium roqueforti
Sign Up to like & getrecommendations! Published in 2017 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2017.02424
Abstract: The sfk1 (suppressor of four kinase) gene has been mainly studied in Saccharomyces cerevisiae, where it was shown to be involved in growth and thermal stress resistance. This gene is widely conserved within the phylum… read more here.
Keywords: gene filamentous; penicillium roqueforti; sfk1 gene; filamentous fungus ... See more keywords
Lacticaseibacillus rhamnosus C1 effectively inhibits Penicillium roqueforti: Effects of antimycotic culture supernatant on toxin synthesis and corresponding gene expression
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.1076511
Abstract: Recently, consumers are increasingly concerned about the contamination of food by molds and the addition of chemical preservatives. As natural and beneficial bacteria, probiotics are a prospective alternative in food conservation because of their antimycotic… read more here.
Keywords: lacticaseibacillus rhamnosus; penicillium roqueforti; toxin;
Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms
Sign Up to like & getrecommendations! Published in 2023 at "Journal of Fungi"
DOI: 10.3390/jof9040459
Abstract: 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,… read more here.
Keywords: secondary metabolites; metabolites produced; penicillium roqueforti; mold penicillium ... See more keywords