A new cheese population in Penicillium roqueforti and adaptation of the five populations to their ecological niche.

ABSTRACT: Domestication is an excellent case study for understanding adaptation and multiple fungal lineages have been domesticated for fermenting food products. Studying domestication in fungi has thus both fundamental and applied interest. Genomic studies have revealed the existence of four populations within the blue-cheese-making fungus Penicillium roqueforti. The two cheese populations show footprints of domestication, but the adaptation of the two non-cheese populations to their ecological niches (i.e., silage/spoiled food and lumber/spoiled food) has not been investigated yet. Here, we reveal the existence of a new P. roqueforti population, specific to French Termignon cheeses, produced using small-scale traditional practices, with spontaneous blue mould colonisation. This Termi

SUBMITTER: Crequer E 

PROVIDER: S-EPMC10445096 | biostudies-literature | 2023 Aug

REPOSITORIES: biostudies-literature