Blue cheese-making has shaped the population genetic structure of the mould Penicillium roqueforti.
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 us...
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doaj-d37803b2e8ac41029c9bdb5026111e8c2020-11-25T00:01:49ZengPublic Library of Science (PLoS)PLoS ONE1932-62032017-01-01123e017138710.1371/journal.pone.0171387Blue cheese-making has shaped the population genetic structure of the mould Penicillium roqueforti.Jeanne RoparsManuela López-VillavicencioAlodie SnircSandrine LacosteTatiana GiraudBACKGROUND: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 designation of origin (PDO), namely the Roquefort PDO. We indeed found evidence for eight genetic clusters, one of the cluster including only strains from other environments than cheeses, and another cluster encompassing only strains from the Roquefort PDO. The W-C- and W+C+ cheese clusters were not the most closely related ones, suggesting that there may have been two independent domestication events of P. roqueforti for making blue cheeses. SIGNIFICANCE:The additional population structure revealed here may be relevant for cheese-makers and for understanding the history of domestication in P. roqueforti.http://europepmc.org/articles/PMC5331954?pdf=render |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Jeanne Ropars Manuela López-Villavicencio Alodie Snirc Sandrine Lacoste Tatiana Giraud |
spellingShingle |
Jeanne Ropars Manuela López-Villavicencio Alodie Snirc Sandrine Lacoste Tatiana Giraud Blue cheese-making has shaped the population genetic structure of the mould Penicillium roqueforti. PLoS ONE |
author_facet |
Jeanne Ropars Manuela López-Villavicencio Alodie Snirc Sandrine Lacoste Tatiana Giraud |
author_sort |
Jeanne Ropars |
title |
Blue cheese-making has shaped the population genetic structure of the mould Penicillium roqueforti. |
title_short |
Blue cheese-making has shaped the population genetic structure of the mould Penicillium roqueforti. |
title_full |
Blue cheese-making has shaped the population genetic structure of the mould Penicillium roqueforti. |
title_fullStr |
Blue cheese-making has shaped the population genetic structure of the mould Penicillium roqueforti. |
title_full_unstemmed |
Blue cheese-making has shaped the population genetic structure of the mould Penicillium roqueforti. |
title_sort |
blue cheese-making has shaped the population genetic structure of the mould penicillium roqueforti. |
publisher |
Public Library of Science (PLoS) |
series |
PLoS ONE |
issn |
1932-6203 |
publishDate |
2017-01-01 |
description |
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 designation of origin (PDO), namely the Roquefort PDO. We indeed found evidence for eight genetic clusters, one of the cluster including only strains from other environments than cheeses, and another cluster encompassing only strains from the Roquefort PDO. The W-C- and W+C+ cheese clusters were not the most closely related ones, suggesting that there may have been two independent domestication events of P. roqueforti for making blue cheeses. SIGNIFICANCE:The additional population structure revealed here may be relevant for cheese-makers and for understanding the history of domestication in P. roqueforti. |
url |
http://europepmc.org/articles/PMC5331954?pdf=render |
work_keys_str_mv |
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