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Der Koji‐Schimmel Aspergillus oryzae der häufig für die Fermentation von Lebensmitteln (z. B. Sakeproduktion) verwendet wird, erzeugt den Giftstoff Aspirochlorin. In der Zuschrift auf S. 13627 ff. klären C. Hertweck et al. die Biosynthese dieses chlorierten Epipolythiodioxopiperazins auf. Eine iterative, nichtribosomale Peptidsynthetase baut den Diketopiperazin‐Kern aus zwei Phenylalanineinheiten...
Aspirochlorine (1) is an epidithiodiketopiperazine (ETP) toxin produced from koji mold (Aspergillus oryzae), which has been used in the oriental cuisine for over two millennia. Considering its potential risk for food safety, we have elucidated the molecular basis of aspirochlorine biosynthesis. By a combination of genetic and chemical analyses we found the acl gene locus and identified the key role...
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