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作 者:Lili Jia Yuyun Huang Jae-Hyuk Yu Marc Stadler Yanchun Shao Wanping Chen Fusheng Chen
机构地区:[1]Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods,College of Food Science and Technology,Huazhong Agricultural University,Wuhan,Hubei Province,430070,China [2]Department of Bacteriology,University of Wisconsin-Madison,USA [3]Department of Systems Biotechnology,Konkuk University,Seoul,Republic of Korea [4]Department of Microbial Drugs,Helmholtz Centre for Infection Research,Inhoffenstr.7,38124,Braunschweig,Germany
出 处:《Food Bioscience》2022年第6期1847-1855,共9页食品生物科学(英文)
基 金:supported by National Natural Science Foundation of China(No.31730068 and No.31330059);China Scholarship Council(202006760071).
摘 要:Monascus species are traditional edible and medicinal filamentous fungi with a very long history in East Asia,but their sparse production of asexual spores(conidia)limits their large-scale industrial application.Previous studies have revealed that the flbA ortholog plays a negative role in the conidiation of Monascus ruber M7.FlbA,together with FlbB,FlbC,FlbD,FlbE,and FluG,were shown to be upstream development activators(UDAs)in the asexual development pathway in the model fungus Aspergillus nidulans.In the present study,homologs of these UDAs in M.ruber M7 were identified and functionally characterized.Disruption of MrflbB,MrflbD,and MrflbE delayed and decreased conidiation in M7,whereas the deletion of MrflbC or MrfluG resulted in no detectable change in sporulation.Deletion of MrflbA not only increased conidial number but also postponed sexual development in M7.Furthermore,the deletion of some UDAs also affected the production of secondary metabolites,particularly citrinin,whose yields were dramatically decreased in theΔMrflbC andΔMrflbA mutants.These findings provide new insights and opportunities to further explore the asexual development mechanism and modify the conidial production in Monascus spp.
关 键 词:Monascus ruber CONIDIA Conidial upstream development activators
分 类 号:TS201.3[轻工技术与工程—食品科学]
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