The application of transcriptomics to understand the ecological reasons of ochratoxin a biosynthesis by Penicillium nordicum on sodium chloride rich dry cured foods

Penicillium nordicum and to some extent also P. verrucosum can be found as contaminants on NaCl rich fermented foods like ham, cheeses or vegetables. Both fungal species are able to produce ochratoxin A. Ochratoxin A is a chloride containing mycotoxin which has toxic activities especially against th...

Full description

Saved in:
Bibliographic Details
Published in:Trends in food science & technology 2011-11, Vol.22, p.S39-S48
Main Authors: Schmidt-Heydt, Markus, Graf, Eva, Batzler, Julia, Geisen, Rolf
Format: Article
Language:English
Subjects:
biosynthesis
cheeses
drying
fermented foods
fungi
ham
kidneys
ochratoxin A
Penicillium
salt stress
sodium chloride
toxicity
transcriptomics
vegetables
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Penicillium nordicum and to some extent also P. verrucosum can be found as contaminants on NaCl rich fermented foods like ham, cheeses or vegetables. Both fungal species are able to produce ochratoxin A. Ochratoxin A is a chloride containing mycotoxin which has toxic activities especially against the kidney. Further putative ochratoxin A producing species can be found in this environment. Recent results show that the production of ochratoxin A increases the competitiveness of the producing fungi under salt stress conditions which occur in these types of foods. This increased competitiveness may explain the frequent occurrence of these fungi in salt rich commodities.
ISSN:0924-2244
1879-3053
DOI:10.1016/j.tifs.2011.02.010