Fungal Genomics

at Utrecht University

Fungal food spoilers

Project description

Fungi are among the most potent food spoilers, causing considerable food losses. Generally, these fungi are stress resistant, allowing them to survive food preservation measures. The aims of this project are to identify the causes of this stress resistance, and to find ways counteract it.

The model organisms are Penicillium roqueforti, Saccharomyces cerevisiae, Paecilomyces variotii, and Aspergillus niger.

The project leader is Han Wösten. The project is a collaboration of Utrecht University, the Westerdijk Institute, Leiden University, and Wageningen University. It is funded by a grant from TIFN. The Fungal Genomics group is involved with genome sequencing and analysis.

Penicillium roqueforti

Figure. Spores (conidia) of Penicillium roqueforti (Punt et al., 2020)

Lab members currently working on this project

Genome portals


Compatible solutes determine the heat resistance of conidia.
Seekles SJ, van den Brule T, Punt M, Dijksterhuis J, Arentshorst M, Ijadpanahsaravi M, Roseboom W, Meuken G, Ongenae V, Zwerus J, Ohm RA, Kramer G, Wosten HAB, de Winde JH, Ram AFJ
Fungal Biol Biotechnol. 2023 Nov; 10(1): 21. doi: 10.1186/s40694-023-00168-9

Genome sequences of 24 Aspergillus niger sensu stricto strains to study strain diversity, heterokaryon compatibility, and sexual reproduction.
Seekles SJ, Punt M, Savelkoel N, Houbraken J, Wosten HAB, Ohm RA, Ram AFJ
G3 (Bethesda). 2022 Jul; 12(7). doi: 10.1093/g3journal/jkac124

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

Impact of maturation and growth temperature on cell-size distribution, heat-resistance, compatible solute composition and transcription profiles of Penicillium roqueforti conidia.
Punt M, van den Brule T, Teertstra WR, Dijksterhuis J, den Besten HMW, Ohm RA, Wosten HAB
Food Res Int. 2020 Oct; 136: 109287. doi: 10.1016/j.foodres.2020.109287

© 2023 - Robin Ohm - Utrecht University - The Netherlands

Built with Python Django and Wagtail