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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food and Feed Safety Research » Research » Publications at this Location » Publication #145500
Title: GENOMICS OF ECONOMICALLY SIGNIFICANT ASPERGILLUS AND FUSARIUM SPECIES

Author
item Yu, Jiujiang
item PROCTOR, ROBERT - NCAUR, PEORIA, IL
item BROWN, DAREN - NCAUR, PEORIA, IL
item ABE, KEIETSU - TOHOKU UNIV, JAPAN
item GOMI, KATSUYA - TOHOKU UNIV, JAPAN
item MACHIDA, MASAYUKI - AIST, JAPAN
item HASEGAWA, FUMIHIKO - TOHOKU UNIV, JAPAN
item NIERMAN, WILLIAM - TIGR, ROCKVILLE, MD
item Bhatnagar, Deepak
item Cleveland, Thomas

Submitted to: Applied Mycology and Biotechnology
Publication Type: Book / Chapter
Publication Acceptance Date: 6/1/2003
Publication Date: 1/1/2004
Citation: Yu, J., Proctor, R.H., Brown, D.W., Abe, K., Gomi, K., Machida, M., Hasegawa, F., Nierman, W.C., Bhatnagar, D., Cleveland, T.E. 2004. Genomics of economically significant aspergillus and fusarium species. In: Arora, D.K., Khachatourians, G.G.. Applied Mycology and Biotechnology: Fungal Genomics. v. 4. Elsevier Science B.V. p. 249-283.

Interpretive Summary:

Technical Abstract: Mycotoxins are fungal secondary metabolites that are harmful to the health of humans and/or animals. Aflatoxins, sterigmatocystins, trichothecenes, and fumonisins are the major mycotoxins that contaminate crop plants and, as a result, are of great importance to agricultural economics and in food and feed safety. These toxins are produced mainly by Aspergillus and Fusarium species. In the genus Aspergillus, the nonaflatoxin-producing species A. oryzae and A. sojae, and A. niger, are close relatives of aflatoxin-producing species A. flavus. The genetics and biology of aflatoxin, trichothecene, and fumonisin biosynthesis have been investigated in significant detail, and many of the genes and/or enzymes involved in toxin formation have been identified. Genomic efforts will almost certainly promote revolution in our understanding of the biology and genetics of these filamentous fungi for the control of mycotoxin contamination in food and feed and for the improvement in yield and quality of industrial fermentation products. In this chapter, we review advances in genomics research on those Aspergillus and Fusarium species.