Filamentous fungi produce a number of small bioactive molecules as part of their secondary
metabolism ranging from benign antibiotics such as penicillin to threatening mycotoxins …

Monascus pigments (MPs) are a group of azaphilonic secondary metabolites produced by
Monascus spp. They are widely utilised as natural food colourants worldwide, especially in …

The genus Aspergillus represents a diverse group of fungi that are among the most
abundant fungi in the world. Germination of a spore can lead to a vegetative mycelium that …

Covering: up to June 2006We review the literature on the enzymes, genes, and whole gene
clusters underlying natural product biosyntheses and their regulation in filamentous fungi …

Asexual sporulation (conidiation) in the ascomycetous filamentous fungi involves the
formation of conidia, formed on specialized structures called conidiophores. Conidiation in …

The genus Monascus, comprising nine species, can reproduce either vegetatively with
filaments and conidia or sexually by the formation of ascospores. The most well-known …

Monascus spp. are filamentous fungi famous for their fermented products, especially red
mold rice (RMR), a traditional fermented food in East Asian areas with a very long edible …

Aspergilli produce conidia for reproduction or to survive hostile conditions, and they are
highly effective in the distribution of conidia through the environment. In …

The filamentous fungal genus Aspergillus consists of over 340 officially recognized species.
A handful of these Aspergillus fungi are predominantly used for food fermentation and large …

Pathogenic microbes and their hosts have acquired complex signalling mechanisms to
appraise themselves of the environmental milieu in the ongoing battle for survival. Several …