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How to Train Your Fungus.

John G Gibbons1,2,3

  • 1Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA jggibbons@umass.edu.

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This summary is machine-generated.

Microbial domestication rapidly shapes traits. Experimental evolution showed wild molds quickly adapted to cheese environments, mimicking domesticated strains in just eight generations.

Keywords:
experimental evolutionfood microbiologymycology

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Area of Science:

  • Microbial domestication
  • Experimental evolution
  • Food fermentation

Background:

  • Domestication profoundly altered human culture through selective breeding of crops and livestock.
  • Microbial domestication during the agricultural revolution is less understood compared to plants and animals.
  • Wild molds adapt to specific environments, influencing food production.

Purpose of the Study:

  • To investigate the phenotypic changes in wild molds adapting to a cheese environment.
  • To understand the speed and mechanisms of microbial domestication.
  • To assess experimental evolution as a tool for studying microbial adaptation.

Main Methods:

  • Experimental evolution of wild *Penicillium* molds in a controlled laboratory cheese environment.
  • Tracking genetic and phenotypic changes over multiple generations.
  • Comparing evolved strains to known domesticated cheese molds like *Penicillium camemberti*.

Main Results:

  • Mutant strains with traits resembling *Penicillium camemberti* emerged within eight generations.
  • Rapid adaptation and specialization of wild molds to the cheese environment were observed.
  • Significant phenotypic divergence occurred under selective pressure.

Conclusions:

  • Early stages of microbial domestication can occur rapidly.
  • Experimental evolution is a powerful strategy to study microbial adaptation and domestication.
  • This approach can help exploit microbial metabolic diversity for food fermentation.