The domestication of Penicillium cheese fungi- La domestication des champignons Penicillium dufromage. Comptes Rendus Biologies

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Ropars, Jeanne | Caron, Thibault | Lo, Ying-Chu | Bennetot, Bastien | Giraud, Tatiana, E

Edité par CCSD ; Académie des sciences (Paris) -

International audience. model for studying adaptation since Charles Darwin. Here we review recent studies on thegenomics of adaptation and domestication syndrome in two cheese-making fungal lineages, Penicilliumroquefortiused for maturing blue cheeses, and the Penicilliumcamemberti species complex usedfor making soft cheeses such as Camembert and Brie. Comparative genomics have revealed horizontalgene transfers involved in convergent adaptation to cheese. Population genomics have identified differentiatedpopulations with contrasted traits, several populations having independently been domesticatedfor cheese making in both P. roqueforti and the Penicillium camemberti species complex, and having undergone bottlenecks. The different cheese populations have acquired traits beneficial forcheese making in comparison to non-cheese populations, regarding color, spore production, growthrates on cheese, salt tolerance, lipolysis, proteolysis, volatile compound or toxin production and/orcompetitive ability. The cheese populations also show degeneration for some unused functions suchas decreased ability of sexual reproduction or of growth under harsh conditions. These recent findingshave fundamental importance for our understanding of adaptation and have applied interest forstrain improvement.

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