Rapid Phenotypic and Metabolomic Domestication of Wild Penicillium Molds on Cheese.

ABSTRACT: Fermented foods provide novel ecological opportunities for natural populations of microbes to evolve through successive recolonization of resource-rich substrates. Comparative genomic data have reconstructed the evolutionary histories of microbes adapted to food environments, but experimental studies directly demonstrating the process of domestication are lacking for most fermented food microbes. Here, we show that during adaptation to cheese, phenotypic and metabolomic traits of wild Penicillium molds rapidly change to produce domesticated phenotypes with properties similar to those of the industrial cultures used to make Camembert and other bloomy rind cheeses. Over a period of just a few weeks, populations of wild Penicillium strains serially passaged on cheese had reduced

SUBMITTER: Bodinaku I 

PROVIDER: S-EPMC6794487 | biostudies-literature | 2019 Oct

REPOSITORIES: biostudies-literature