Blue cheese-making has shaped the population genetic structure of the mould Penicillium roqueforti.

ABSTRACT:

Background

Penicillium roqueforti is a filamentous fungus used for making blue cheeses worldwide. It also occurs as a food spoiler and in silage and wood. Previous studies have revealed a strong population genetic structure, with specific traits associated with the different populations. Here, we used a large strain collection from worldwide cheeses published recently to investigate the genetic structure of P. roqueforti.

Principal findings

We found a genetic population structure in P. roqueforti that was consistent with previous studies, with two main genetic clusters (W+C+ and W-C-, i.e., with and without horizontal gene transferred regions CheesyTer and Wallaby). In addition, we detected a finer genetic subdivision that corresponded to the environment and to protected des

SUBMITTER: Ropars J 

PROVIDER: S-EPMC5331954 | biostudies-literature | 2017

REPOSITORIES: biostudies-literature