Fungal Genomics

at Utrecht University

Penicillium roqueforti DTO127F9 (CBS 147332)

Organism description

Penicillium roqueforti has been used for centuries in the production of Roquefort cheese, giving it its distinctive flavor. However, this fungus can also be a potent food spoiler. Its spores can be relatively resistant to food preservation techniques, such as heat treatment and sorbic acid.

We sequenced the genomes of 34 Penicillium roqueforti strains in an effort to gain more insight into the mechanism of sorbic acid resistance.

Penicillium_roqueforti_collage

Figure. Penicillium roqueforti growing on solid medium.

Reference

Please cite this paper when using data from this genome:

High sorbic acid resistance of Penicillium roqueforti is mediated by the SORBUS gene cluster.
Punt M, Seekles SJ, van Dam JL, de Adelhart Toorop C, Martina RR, Houbraken J, Ram AFJ, Wosten HAB, Ohm RA
PLoS Genet. 2022 Jun; 18(6): e1010086. doi: 10.1371/journal.pgen.1010086

© 2022 - Robin Ohm - Utrecht University - The Netherlands

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