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Abstract
Aspergillus species are ubiquitous fungi that produce mycotoxins (secondary metabolites) known as sterigmatocystin, aflatoxin, ochratoxin A, and cyclopiazonic acid in many different kinds of foods, which leads to serious contamination in agricultural products thereby endangering human health. With the rapid advancement of molecular biology technology, extensive studies on Aspergillus fungi have been conducted on growth and development, mycotoxin biosynthesis, and their interactions with environment. Here, we summarized a series of functional genes of the main …
Skip to main contentSkip to article
- View PDF
Under a Creative Commons license
Open access
Abstract
Aspergillus species are ubiquitous fungi that produce mycotoxins (secondary metabolites) known as sterigmatocystin, aflatoxin, ochratoxin A, and cyclopiazonic acid in many different kinds of foods, which leads to serious contamination in agricultural products thereby endangering human health. With the rapid advancement of molecular biology technology, extensive studies on Aspergillus fungi have been conducted on growth and development, mycotoxin biosynthesis, and their interactions with environment. Here, we summarized a series of functional genes of the main Aspergillus fungi relative to toxins occurrence in foods, which revealed the signal transduction mechanisms of their involvement in growth and development, toxin production, and response to environmental changes, anticipating providing theoretical guidance on developing control and prevention technologies for mycotoxin contamination in agricultural products to ensure food safety.
Keywords
functional genes
Aspergillus
mycotoxin
aflatoxin
food safety