How to Train Your Fungus

ABSTRACT Domestication led to profound changes in human culture. During this period, humans used breeding strategies to select for desirable traits in crops and livestock. These practices led to genetic and phenotypic changes that are trackable through archaeological and genomic records. Bacteria, y...

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Autor principal: John G. Gibbons
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Publicado: American Society for Microbiology 2019
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spelling oai:doaj.org-article:af81ba896ae244aa86afe936a1215d912021-11-15T15:54:47ZHow to Train Your Fungus10.1128/mBio.03031-192150-7511https://doaj.org/article/af81ba896ae244aa86afe936a1215d912019-12-01T00:00:00Zhttps://journals.asm.org/doi/10.1128/mBio.03031-19https://doaj.org/toc/2150-7511ABSTRACT Domestication led to profound changes in human culture. During this period, humans used breeding strategies to select for desirable traits in crops and livestock. These practices led to genetic and phenotypic changes that are trackable through archaeological and genomic records. Bacteria, yeasts, and molds also experienced domestication during the agricultural revolution, but the effects of domestication on microbes are poorly understood in comparison to plants and animals. Bodinaku et al. used experimental evolution to track the phenotypic changes that occur when wild Penicillium molds specialize and adapt to the cheese environment (I. Bodinaku, J. Shaffer, A. B. Connors, J. L. Steenwyk, et al., mBio 10:e02445-19, 2019, https://mbio.asm.org/content/10/5/e02445-19.long). Amazingly, after only eight generations of growth in a laboratory cheese environment, mutants emerged whose traits resembled those of the Brie and Camembert cheese mold Penicillium camemberti. This study demonstrated that the early stages of microbial domestication can occur rapidly and suggested that experimental evolution may be a viable strategy to exploit the metabolic diversity of wild microbes for food fermentation.John G. GibbonsAmerican Society for Microbiologyarticleexperimental evolutionfood microbiologymycologyMicrobiologyQR1-502ENmBio, Vol 10, Iss 6 (2019)
institution DOAJ
collection DOAJ
language EN
topic experimental evolution
food microbiology
mycology
Microbiology
QR1-502
spellingShingle experimental evolution
food microbiology
mycology
Microbiology
QR1-502
John G. Gibbons
How to Train Your Fungus
description ABSTRACT Domestication led to profound changes in human culture. During this period, humans used breeding strategies to select for desirable traits in crops and livestock. These practices led to genetic and phenotypic changes that are trackable through archaeological and genomic records. Bacteria, yeasts, and molds also experienced domestication during the agricultural revolution, but the effects of domestication on microbes are poorly understood in comparison to plants and animals. Bodinaku et al. used experimental evolution to track the phenotypic changes that occur when wild Penicillium molds specialize and adapt to the cheese environment (I. Bodinaku, J. Shaffer, A. B. Connors, J. L. Steenwyk, et al., mBio 10:e02445-19, 2019, https://mbio.asm.org/content/10/5/e02445-19.long). Amazingly, after only eight generations of growth in a laboratory cheese environment, mutants emerged whose traits resembled those of the Brie and Camembert cheese mold Penicillium camemberti. This study demonstrated that the early stages of microbial domestication can occur rapidly and suggested that experimental evolution may be a viable strategy to exploit the metabolic diversity of wild microbes for food fermentation.
format article
author John G. Gibbons
author_facet John G. Gibbons
author_sort John G. Gibbons
title How to Train Your Fungus
title_short How to Train Your Fungus
title_full How to Train Your Fungus
title_fullStr How to Train Your Fungus
title_full_unstemmed How to Train Your Fungus
title_sort how to train your fungus
publisher American Society for Microbiology
publishDate 2019
url https://doaj.org/article/af81ba896ae244aa86afe936a1215d91
work_keys_str_mv AT johnggibbons howtotrainyourfungus
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