罗克福青霉菌
罗克福青霉菌（学名：Penicillium roqueforti）又称洛克福青霉菌、蓝酪霉菌与娄地青霉，是青霉属的一种腐生真菌，生长在土壤与腐殖质中，于1906年由美国真菌学家查尔斯·托姆发表描述[5]。罗克福青霉菌为用于发酵生产蓝干酪的真菌，例如其名称由来的罗克福干酪[6]。本种过去包括两个变种，即制造起司的P. roqueforti var. roqueforti与会合成展青霉素的P. roqueforti var. carneum，1996年基于核糖体RNA序列差异而被分拆成三个物种：本种、酒青霉与Penicillium carneum[7]。2014年本种的基因组被完整定序[8]。
罗克福青霉菌
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| 斯蒂尔顿芝士上由罗克福青霉菌形成的蓝绿色纹路 | |
科学分类 
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| 界： | 真菌界 Fungi |
| 门： | 子囊菌门 Ascomycota |
| 纲： | 散囊菌纲 Eurotiomycetes |
| 目： | 散囊菌目 Eurotiales |
| 科： | 毛刷囊菌科 Trichocomaceae |
| 属： | 青霉属 Penicillium |
| 种： | 罗克福青霉菌 P. roqueforti
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| 二名法 | |
| Penicillium roqueforti Thom (1906)
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| 异名[4] | |
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许多本种的菌株在特定生长条件下可产生若干真菌毒素[9][10][11]，包括马兜铃烯与由其衍生的PR毒素[12]、异烟棒曲霉素C等[13][14]。
参考文献
编辑
- ^ Westling R. Über die grünen Spezies der Gattung Penicillium. Arkiv før Botanik. 1911, (1): 71 （德语）.
- ^ Biourge P. Les moissisures du groupe Penicillium Link. La Cellule. 1923, 33: 7–331 (see pp. 203–4) （法语）.
- ^ Dattilo-Rubbo S. The taxonomy of fungi of blue-veined cheese. Transactions of the British Mycological Society. 1938, 22 (1–2): 174–81. doi:10.1016/s0007-1536(38)80015-2.
- ^ GSD Species Synonymy: Penicillium roqueforti Thom. Species Fungorum. CAB International. [27 May 2015]. （原始内容存档于10 March 2021）.
- ^ Thom C. Fungi in cheese ripening; Camembert and Roquefort. U.S.D.A. Bureau of Animal Industry Bulletin. 1909, 82: 1–39 (see p. 36).
- ^ Kinsella JE, Hwang DH. Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavour. Crit Rev Food Sci Nutr. November 1976, 8 (2): 191–228. PMID 21770. doi:10.1080/10408397609527222.
- ^ Boysen M, Skouboe P, Frisvad J, Rossen L. Reclassification of the Penicillium roqueforti group into three species on the basis of molecular genetic and biochemical profiles. Microbiology. 1996, 142 (3): 541–9. PMID 8868429. doi:10.1099/13500872-142-3-541
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- ^ Cheeseman K, Ropars J, Renault P, et al. Multiple recent horizontal transfers of a large genomic region in cheese making fungi. Nature Communications. 2014, 5: 2876. Bibcode:2014NatCo...5.2876C. PMC 3896755 . PMID 24407037. doi:10.1038/ncomms3876.
- ^ Möller, T.; Akerstrand, K.; Massoud, T. Toxin-producin species of Penicillium and the development of mycotoxins in must and homemade wine. Nat. Toxins. 1997, 5 (2): 86–9. PMID 9131595. doi:10.1002/(SICI)(1997)5:2<86::AID-NT6>3.0.CO;2-7.
- ^ Finoli C, Vecchio A, Galli A, Dragoni I. Roquefortine C occurrence in blue cheese. Journal of Food Protection. February 2001, 64 (2): 246–51. PMID 11271775. doi:10.4315/0362-028x-64.2.246 .
- ^ Erdogan A, Sert S. Mycotoxin-forming ability of two Penicillium roqueforti strains in blue moldy tulum cheese ripened at various temperatures. Journal of Food Protection. March 2004, 67 (3): 533–5. PMID 15035369. doi:10.4315/0362-028X-67.3.533 .
- ^ Proctor RH, Hohn TM. Aristolochene synthase. Isolation, characterization, and bacterial expression of a sesquiterpenoid biosynthetic gene (Ari1) from Penicillium roqueforti. Journal of Biological Chemistry. February 1993, 268 (6): 4543–8 [3 December 2008]. PMID 8440737. doi:10.1016/S0021-9258(18)53644-9 . （原始内容存档于25 September 2019）.
- ^ SCBT. Roquefortine - A potent neurotoxin produced most notably by Penicillium species. [17 May 2013]. （原始内容存档于16 March 2016）.
- ^ Penicillium roqueforti Final Risk Assessment. United States Environmental Protection Agency. 29 April 2015 [17 May 2013]. （原始内容存档于24 September 2015）.
