Penicillium roqueforti Secondary Metabolites: Biosynthetic Pathways, Gene Clusters, and Bioactivities

Penicillium roqueforti is a fungal starter culture used for the production of blue-veined cheeses, such as Roquefort, Gorgonzola, Stilton, Cabrales, and Danablue. During ripening, this species grows in veins cheese, forming emblematic blue-green color establishing characteristic flavor owin to its biochemical activities. P. synthesizes diverse array secondary metabolites, including well-known compounds roquefortine C, clavine alkaloids, isofumigaclavine A B, mycophenolic acid, andrastin A, PR-toxin. This review provides an in-depth exploration roqueforti’s focusing on their biosynthetic pathways, gene clusters responsible production, bioactivities. The presence these blue cheeses also reviewed. Furthermore, silent potential producing metabolites were discussed. highlights recently identified sesterterpenoids; tetrapeptides, D-Phe-L-Val-D-Val-L-Tyr, D-Phe-L-Val-D-Val-L-Phe; cis-bis(methylthio)silvatin; 1,8-dihydroxynaphthalene (DHN)-melanin precursor, scytalone. Additionally, cluster DHN–melanin biosynthesis presented. Finally, revised C comprising three rather than four genes proposed.