Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 238, Issue -, Pages 153-164Publisher
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2016.09.003
Keywords
Alternaria alternate; Velvet complex; VeA; LaeA; AOH; AME
Categories
Funding
- Catalonian Government (XaRTA-Reference Network on Food Technology)
- Secretaria de Universitats i Recerca del Departament d'Economia i Coneixement of the Generalitat de Catalunya [FI-DGR 2013]
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Alternaria alternata is a common filamentous fungus that contaminates various fruits, grains and vegetables causing important economic losses to farmers and the food industry. A. alternata is a mycotoxigenic mould, which may jeopardize human and animal health. Two of the most common A. alternata mycotoxins found in food and feed are alternariol and alternariol monomethyl ether. In this study we examined the role of LaeA and VeA, two regulatory proteins belonging to the velvet family, which have been described to be involved in several functions in many fungi including secondary metabolism. We found that deletion of laeA and veA genes, respectively, greatly reduced sporulation and strongly compromised mycotoxin production, both in vitro or during pathogenesis of tomato fruits. We have also studied how the loss of laeA and veA may affect expression of genes related to alternariol and alternariol monomethyl ether biosynthesis (pksJ and altR), and to melanin biosynthesis (cmrA, pksA). (C) 2016 Elsevier B.V. All rights reserved.
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