Insights into Monascus biology at the genetic level

文献类型： 外文期刊

第一作者： Chen, Fusheng

作者： Chen, Fusheng;Shao, Yanchun;Chen, Fusheng;Shao, Yanchun;Lei, Ming;Mao, Zejing;Chen, Fusheng;Zhou, Youxiang

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关键词： Monascus spp.;DNAmarkers;Secondary metabolism.Gprotein signaling pathway.Monascus genome

期刊名称：APPLIED MICROBIOLOGY AND BIOTECHNOLOGY （ 影响因子：4.813； 五年影响因子：4.697 ）

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收录情况： SCI

摘要： The genus of Monascus was nominated by van Tieghem in 1884, but its fermented product-red mold rice (RMR), namely red yeast rice, has been used as folk medicines, food colorants, and fermentation starters for more than thousands of years in oriental countries. Nowadays, RMR is widely developed as food supplements around the world due to its functional compounds such as monacolin K (MK, also called lovastatin) and γ-aminobutyric acid. But the usage of RMR also incurs controversy resulting from contamination of citrinin (a kind of mycotoxin) produced by some Monascus strains. In the past decade, it has made great progress to Monascus spp. at the genetic level with the application of molecular biology techniques to restrain the citrinin production and increase the yields of MK and pigment in RMR, as well as aid Monascus classification and phylogenesis. Up to now, hundreds of papers about Monascus molecular biology (MMB) have been published in the international primary journals. However, to our knowledge, there is no MMB review issued until now. In this review, current understanding of Monascus spp. from the view of molecular biology will be covered and insights into research areas that need to be further investigated will also be discussed.

分类号： Q939.9`Q81

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[1]Edible Filamentous Fungi from the Species Monascus: Early Traditional Fermentations, Modern Molecular Biology, and Future Genomics. Chen, Wanping,Li, Mu,Chen, Fusheng,Chen, Fusheng,Chen, Wanping,He, Yi,Shao, Yanchun,Li, Mu,Chen, Fusheng,Zhou, Youxiang,Feng, Yanli. 2015

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