Filamentous fungi such in the genera Aspergillus, Penicillium, and Talaromyces are some of the most important fungi to our society. Species in these genera represent both famous food spoilers and mycotoxin producers, and at the same time species used by the biotech and food industry as workhorses for enzyme production and as starter cultures. In general, filamentous fungi are capable of biosynthesizing an enormous diversity of natural products. The first part of this article will highlight some of the most important polyketides and terpenoids produced by these fungi, followed by a smaller section on how these compounds are analyzed especially by liquid chromatography coupled to mass spectrometry. The last part of the article gives examples on how partially reduced polyketides, such as the mycotoxins patulin and citrinin are biosynthesized, as well as examples of how structurally similar compounds are initially biosynthesized by non-reducing polyketides followed by few tailoring enzymatic reductions.
|Title of host publication||Comprehensive Natural Products III: Chemistry and Biology|
|Editors||Hung-Wen (Ben) Liu , Tadhg P. Begley |
|Number of pages||20|
|Publication status||Published - 2020|
|Series||Comprehensive Natural Products Iii|