Cargando…
Rapid Phenotypic and Metabolomic Domestication of Wild Penicillium Molds on Cheese
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 studie...
Autores principales: | Bodinaku, Ina, Shaffer, Jason, Connors, Allison B., Steenwyk, Jacob L., Biango-Daniels, Megan N., Kastman, Erik K., Rokas, Antonis, Robbat, Albert, Wolfe, Benjamin E. |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
American Society for Microbiology
2019
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6794487/ https://www.ncbi.nlm.nih.gov/pubmed/31615965 http://dx.doi.org/10.1128/mBio.02445-19 |
Ejemplares similares
-
Penicillium molds impact the transcriptome and evolution of the cheese bacterium Staphylococcus equorum
por: Ye, Ruby, et al.
Publicado: (2023) -
Strain-Level Diversity Impacts Cheese Rind Microbiome Assembly and Function
por: Niccum, Brittany A., et al.
Publicado: (2020) -
The evolution of the gliotoxin biosynthetic gene cluster in Penicillium fungi
por: Balamurugan, Charu, et al.
Publicado: (2023) -
Independent domestication events in the blue‐cheese fungus Penicillium roqueforti
por: Dumas, Emilie, et al.
Publicado: (2020) -
Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms
por: Chávez, Renato, et al.
Publicado: (2023)