Rapid Phenotypic and Metabolomic Domestication of Wild Penicillium Molds on Cheese

Rapid Phenotypic and Metabolomic Domestication of Wild Penicillium Molds on Cheese

Industrial cultures of filamentous fungi are used to add unique aesthetics and flavors to cheeses and other microbial foods. How these microbes adapted to live in food environments is generally unknown as most microbial domestication is unintentional. Our work demonstrates that wild molds closely re...

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Bibliographic Details
Main Authors: Ina Bodinaku, Jason Shaffer, Allison B. Connors, Jacob L. Steenwyk, Megan N. Biango-Daniels, Erik K. Kastman, Antonis Rokas, Albert Robbat, Benjamin E. Wolfe
Format: Article
Language:English
Published: American Society for Microbiology 2019-10-01
Series:mBio
Subjects:
penicillium
cheese
evolution
mycotoxins
secondary metabolism
transcriptome
volatile organic compound
Online Access:https://doi.org/10.1128/mBio.02445-19

Internet

https://doi.org/10.1128/mBio.02445-19

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