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Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses

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Abstract

Ripening of blue-veined cheeses, such as the French Bleu and Roquefort, the Italian Gorgonzola, the English Stilton, the Danish Danablu or the Spanish Cabrales, Picón Bejes-Tresviso, and Valdeón, requires the growth and enzymatic activity of the mold Penicillium roqueforti, which is responsible for the characteristic texture, blue-green spots, and aroma of these types of cheeses. This filamentous fungus is able to synthesize different secondary metabolites, including andrastins, mycophenolic acid, and several mycotoxins, such as roquefortines C and D, PR-toxin and eremofortins, isofumigaclavines A and B, and festuclavine. This review provides a detailed description of the main secondary metabolites produced by P. roqueforti in blue cheese, giving a special emphasis to roquefortine, PR-toxin and mycophenolic acid, and their biosynthetic gene clusters and pathways. The knowledge of these clusters and secondary metabolism pathways, together with the ability of P. roqueforti to produce beneficial secondary metabolites, is of interest for commercial purposes.

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Acknowledgments

Part of the information included in this article has been obtained directly from results published by our group in different research works, which have been supported by a project of the European Union (Sixth Frame Programme: Eurofungbase LSSG-CT-2005-018964). We especially thank K. Kosalková and P. Liras for valuable scientific discussions.

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  1. Instituto de Biotecnología de León, INBIOTEC, Avda. Real n°1, 24006, León, Spain

    Carlos García-Estrada

  2. Área de Microbiología, Departamento de Biología Molecular, Universidad de León, 24071, León, Spain

    Juan-Francisco Martín

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  1. Carlos García-Estrada
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Correspondence to Carlos García-Estrada.

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García-Estrada, C., Martín, JF. Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses. Appl Microbiol Biotechnol 100, 8303–8313 (2016). https://doi.org/10.1007/s00253-016-7788-x

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