期刊论文

Zhu, MZ

英文

Foods

2304-8158

2023

12

24

4452-

10.3390/foods12244452

Conceptualisation: M.Z., K.W. and J.D.; methodology: Y.Y., F.Y. and J.C.; software: Y.L. and J.D.; validation: Z.L., K.W. and M.Z.; formal analysis: J.D.; investigation: J.D. and Y.L.; data curation: J.D., Y.L. and Y.Y.; writing—original draft: J.D.; writing—review and editing: Y.L., Y.Y., F.Y., J.C., J.H., Z.L., K.W. and M.Z.; visualisation: Y.L. and J.D.; supervision: K.W. and M.Z.; project administration: J.H., Z.L., K.W. and M.Z.; funding acquisition: J.H., Z.L., K.W. and M.Z. All authors have read and agreed to the published version of the manuscript. This research was financially supported by the Guangxi Innovation Driven Development Special Fund Project of China (AA20302018-15), the Natural Science Foundation of China (32002095), the Key Research and Development Program of Hunan Province (2020WK2017), the Hunan “Top Three” Innovative Talents Project (2022RC1142), the Natural Science Foundation of Hunan Province for Outstanding Young Scholars (2022JJ20028), and the Training Program for Excellent Young Innovators of Changsha (kq2107015).

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Eurotium is the teleomorph genus associated with the section Aspergillus. Eurotium comprises approximately 20 species, which are widely distributed in nature and human environments. Eurotium is usually the key microorganism for the fermentation of traditional food, such as Fuzhuan brick tea, Liupao tea, Meju, and Karebushi; thus, Eurotium is an important fungus in the food industry. Eurotium has been extensively studied because it contains a series of interesting, structurally diverse, and biologically important secondary metabolites, including anthraquinones, benzaldehyde derivatives, and ind...