Effect of Amino Acids on Fusarium oxysporum Growth and Pathogenicity Regulated by TORC1-Tap42 Gene and Related Interaction Protein Analysis

Free amino acids (AAs) formed in fermented meat products are important nitrogen sources for the survival and metabolism of contaminating fungi. These AAs are mainly regulated by the TORC1-Tap42 signaling pathway. Fusarium spp., a common contaminant of fermented products, is a potential threat to foo...

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Detalles Bibliográficos
Autores principales: Deng, Yijia, Wang, Rundong, Zhang, Yuhao, Li, Jianrong, Gooneratne, Ravi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10177761/
https://www.ncbi.nlm.nih.gov/pubmed/37174368
http://dx.doi.org/10.3390/foods12091829

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10177761/
https://www.ncbi.nlm.nih.gov/pubmed/37174368
http://dx.doi.org/10.3390/foods12091829

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