Domestication in dry-cured meat <i>Penicillium</i> fungi: Convergent specific phenotypes and horizontal gene transfers without strong genetic subdivision.

ABSTRACT: Some fungi have been domesticated for food production, with genetic differentiation between populations from food and wild environments, and food populations often acquiring beneficial traits through horizontal gene transfers (HGTs). Studying their adaptation to human-made substrates is of fundamental and applied importance for understanding adaptation processes and for further strain improvement. We studied here the population structures and phenotypes of two distantly related Penicillium species used for dry-cured meat production, P. nalgiovense, the most common species in the dry-cured meat food industry, and P. salamii, used locally by farms. Both species displayed low genetic diversity, lacking differentiation between strains isolated from dry-cured meat and those

SUBMITTER: Lo YC 

PROVIDER: S-EPMC10519415 | biostudies-literature | 2023 Sep

REPOSITORIES: biostudies-literature