DOCSLIB.ORG

Induction of Sexual Reproduction and Genetic Diversity in the Cheese Fungus Penicillium Roqueforti

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Induction of Sexual Reproduction and Genetic Diversity in the Cheese Fungus Penicillium Roqueforti Induction of sexual reproduction and genetic diversity in the cheese fungus Penicillium roqueforti Jeanne Ropars, Manuela Lopez-Villavicencio, Joelle Dupont, Alodie Snirc, Guillaume Gillot, Monika Coton, Jean-Luc Jany, Emmanuel Coton, Tatiana Giraud To cite this version: Jeanne Ropars, Manuela Lopez-Villavicencio, Joelle Dupont, Alodie Snirc, Guillaume Gillot, et al.. Induction of sexual reproduction and genetic diversity in the cheese fungus Penicillium roqueforti. Evolutionary Applications, Blackwell, 2014, 10.1111/eva.12140. hal-01302704 HAL Id: hal-01302704 https://hal.archives-ouvertes.fr/hal-01302704 Submitted on 14 Apr 2016 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Evolutionary Applications Evolutionary Applications ISSN 1752-4571 ORIGINAL ARTICLE Induction of sexual reproduction and genetic diversity in the cheese fungus Penicillium roqueforti Jeanne Ropars,1,2 Manuela Lopez-Villavicencio, 3,*Joelle€ Dupont,3 Alodie Snirc,1,2 Guillaume Gillot,4 Monika Coton,4 Jean-Luc Jany,4 Emmanuel Coton4 and Tatiana Giraud1,2,* 1 Ecologie, Systematique et Evolution, Universite Paris-Sud, Orsay Cedex, France 2 CNRS Orsay Cedex, France 3 Origine, Structure, Evolution de la Biodiversite, UMR 7205 CNRS-MNHN, Museum National d’Histoire Naturelle, Paris Cedex 05, France 4 Universite de Brest, EA 3882, Laboratoire Universitaire de Biodiversite et d’Ecologie Microbienne, ESIAB, Technopole^ Brest-Iroise, Plouzane, France Keywords Abstract Aspergillus, domestication, HGT, population structure, sex, wild strains, yeast The emblematic fungus Penicillium roqueforti is used throughout the world as a starter culture in the production of blue-veined cheeses. Like other industrial fila- Correspondence mentous fungi, P. roqueforti was thought to lack a sexual cycle. However, an abil- Tatiana Giraud and Manuela Lopez- ity to induce recombination is of great economic and fundamental importance, Villavicencio, Ecologie, Systematique et as it would make it possible to transform and improve industrial strains, promot- Evolution, Universite Paris-Sud, Batiment 360, ing the creation of novel phenotypes and eliminating the deleterious mutations 91405 Orsay Cedex, France. Tel.: +33 1 69 15 56 69; that accumulate during clonal propagation. We report here, for the first time, the fax: +33 1 69 15 46 97; induction of the sexual structures of P. roqueforti — ascogonia, cleistothecia and e-mails: [email protected] and ascospores. The progeny of the sexual cycle displayed clear evidence of recombi- [email protected] nation. We also used the recently published genome sequence for this species to develop microsatellite markers for investigating the footprints of recombination *These authors cosupervised the work. and population structure in a large collection of isolates from around the world and from different environments. Indeed, P. roqueforti also occurs in silage, wood Received: 20 September 2013 Accepted: 22 November 2013 and human-related environments other than cheese. We found tremendous genetic diversity within P. roqueforti, even within cheese strains and identified six doi:10.1111/eva.12140 highly differentiated clusters that probably predate the use of this species for cheese production. Screening for phenotypic and metabolic differences between these populations could guide future development strategies. Penicillium roqueforti is used in the production of the Introduction French cheese Roquefort and in many other blue-veined Cheese is an important foodstuff introduced into the cheeses around the world, including Italian gorgonzola, human diet in the early Neolithic Era (Beresford et al. Danablue in Denmark, Stilton in United Kingdom and 2001; Salque et al. 2013). Cheese-making increases the Cabrales in Spain. This species is therefore of great eco- quality and duration of milk conservation and the nomic importance. In France alone, the total production of digestibility of lactose (Bennett and Johnston 2004). Roquefort and other blue cheeses reached almost 57 000 Two categories of microorganisms are required for tonnes in 2011 (Martin-Houssart 2012). Indeed, Roquefort cheese-making: primary and secondary flora (Salque cheese is one of the most emblematic cheeses in France, et al. 2013). The primary flora consists of lactic acid produced and exported in large amounts, and it was the bacteria, which have been studied in detail (Mounier first cheese to obtain the ‘Appellation d’Origine Controlee’ et al. 2008; Irlinger and Mounier 2009; Douglas and (AOC) label, which guarantees the origin of traditional Klaenhammer 2010). The secondary flora develops after French products. By contrast to many other industrial the environment has been modified by the primary flora species, such as P. camemberti, wild strains of P. roqueforti and consists of a mixture of bacteria, yeasts and moulds can be found, allowing comparisons between industrial playing an important role in the texture and flavour of and wild strains for understanding the domestication cheeses. process and history. In addition to its presence in dairy © 2014 The Authors. Evolutionary Applications published by John Wiley & Sons Ltd. This is an open access article under the terms of the Creative 1 Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. Cheesy sex Ropars et al. environments, P. roqueforti is a common spoilage agent in structure in a large collection of 114 isolates from different refrigerated stored foods, meat, wheat products and silage, environments and locations (Table S1). and it is even found in forest soil and wood (Pitt and Hocking 2009). Materials and methods Penicillium roqueforti, like other industrial filamentous fungi and an estimated one-fifth of fungal species, was Fungal isolates thought to lack a sexual cycle. However, evidence for the We used 114 strains of P. roqueforti described in a previous occurrence of sexual reproduction has been obtained for study (Ropars et al. 2012) (Table S1). All these strains are many of the supposed ‘asexual’ species (Burt et al. 1996; kept in the collection of the Natural History Museum in Pringle et al. 2005; Rydholm et al. 2006), and indirect evi- Paris or the LUBEM collection. The fungal strains were of dence of sexual reproduction has recently been reported for industrial origin or obtained from silage and natural habi- P. roqueforti (Ropars et al. 2012). Mating type genes (MAT tats. Single-spore isolation was systematically carried out genes), which are involved in gamete recognition and by a dilution method to guarantee that colonies originated mating in fungi, and other genes involved in meiosis, have from a single genotype. been detected in the P. roqueforti genome and appear to be subject to strong purifying selection, suggesting that they DNA extraction are still used and functional. Haploid strains of P. roquefor- ti carry a single allele of the MAT gene in their genome, as Genomic DNA was extracted from fresh mycelium of the all heterothallic fungi, meaning that fusion is possible only isolates listed in Table S1 grown for 3–5 days on malt agar. between gametes with opposing MAT alleles. Population The Qiagen DNeasy Plant Mini Kit (Qiagen, Ltd. Crawley, analyses with polymorphic markers have revealed foot- UK) was used for DNA extraction and purification. We prints of recombination and both MAT alleles have been used the 5′ end of the b-tubulin gene (oligonucleotide detected. Other indirect evidence for the occurrence of sex primer set Bt2a/Bt2b; Glass and Donaldson 1995) to type in P. roqueforti includes the detection of RIP (repeat- strains, to ensure that they belonged to the P. roqueforti induced point mutation) footprints (Ropars et al. 2012), a species (Samson et al. 2004). phenomenon in which repeated sequences are mutated and which occurs in fungi exclusively during the dikaryotic Induction of sex phase between syngamy and meiosis. However, sexual structures have never been observed in Eight P. roqueforti isolates were crossed in all possible pair- P. roqueforti, in either natural or controlled conditions. wise MAT1-1 (four strains) and MAT1-2 (four strains) Industrial strains are maintained by ferment producers and combinations, in duplicate, following the protocol recently are replicated clonally. As for other industrial species, published for P. chrysogenum (Bohm€ et al. 2012). Two dif- efforts to identify novel traits have thus been based purely ferent media culture were used, oatmeal agar (Bohm€ et al. on random mutagenesis and screening (Poggeler€ 2001). 2012) and goat-cheese agar media (Decker and Nielsen The possibility of inducing a sexual cycle would be of con- 2005), both supplemented with biotin (6.4 lg/L) after auto- siderable interest for industrial purposes, as it would facili- claving (Bohm€ et al. 2012). Petri dishes were sealed with tate the generation, by recombination, and selection of Parafilm and incubated at 15 or 25°C in the dark. For each interesting new traits, in terms of colour, growth rate and isolate, spore suspensions
Load more

Recommended publications
  • Penicillium Glaucum
    Factors affecting penicillium roquefortii (penicillium glaucum) in internally mould ripened cheeses: implications for pre-packed blue cheeses FAIRCLOUGH, Andrew, CLIFFE, Dawn and KNAPPER, Sarah Available from Sheffield Hallam University Research Archive (SHURA) at: http://shura.shu.ac.uk/3927/ This document is the author deposited version. You are advised to consult the publisher's version if you wish to cite from it. Published version FAIRCLOUGH, Andrew, CLIFFE, Dawn and KNAPPER, Sarah (2011). Factors affecting penicillium roquefortii (penicillium glaucum) in internally mould ripened cheeses: implications for pre-packed blue cheeses. International Journal Of Food Science & Technology, 46 (8), 1586-1590. Copyright and re-use policy See http://shura.shu.ac.uk/information.html Sheffield Hallam University Research Archive http://shura.shu.ac.uk Factors affecting Penicillium roquefortii (Penicillium glaucum) in internally mould ripened cheeses: Implications for pre-packed blue cheeses. Andrew C. Fairclougha*, Dawn E. Cliffea and Sarah Knapperb a Centre for Food Innovation (Food Group), Sheffield Hallam University, Howard Street, Sheffield S1 1WB b Regional Food Group Yorkshire, Grimston Grange, 2 Grimston, Tadcaster, LS24 9BX *Corresponding author email address: [email protected] Abstract: To our knowledge the cheese industry both Nationally and Internationally, is aware of the loss in colour of pre-packaged internally mould ripened blue cheeses (e.g. The American blue cheese AMABlu - Faribault Dairy Company, Inc.); however, after reviewing data published to date it suggests that no work has been undertaken to explain why this phenomenon is occurring which makes the work detailed in this paper novel. The amount and vivid colour of blue veins of internally mould ripened cheeses are desirable quality characteristics.
    [Show full text]
  • Growth and Enzyme Activity of Penicillium Roqueforti
    Technical Bulletin 152 June 1942 Growth and Enzyme Activity of Penicillium roqueforti Richard Thibodeau and H. Macy Division of Dairy Husbandry University of Minnesota Agricultural Experiment Station Growth and Enzyme Activity of Penicillium roqueforti Richard Thibodeau and H. Macy Division of Dairy Husbandry • University of Minnesota Agricultural Experiment Station Accepted for publication, May 19, 1942 2M-6-42 ' CONTENTS Page Introduction 3 Experimental methods 5 Cultural studies 5 Cultures used 5 Medium for stock cultures 5 Temperature of incubation 5 Oxidation-reduction potentials 6 Studies of enzymes and their activities Production of mycelium for enzyme studies Substrates for enzyme studies Plan of experiments on proteolysis and lipolysis 8 Buffers 9 Preservatives 10 Determination of proteolytic activity 10 Determination of lipolytic activity 11 Expression of enzymatic activity 11 Quick test for detection of enzymes '12 Cheesemaking experiments .12 Cheese ripening studies 12 Presentation of data 13 Cultural studies 13 Culture media for the growth of P. roqueforti 13 Oxidation-reduction potential studies 17 Studies of proteolysis 21 Determination of proteolytic activity 21 Optimum reaction for protease activity 25 Nature of the protease of P. roqueforti 30 Studies of lipolysis 35 Optimum reaction for lipolytic activity 35 The nature of the esterase 36 Studies pertaining both to protease and lipase 37 Influence of the composition of the culture medium on enzyme production 37 Influence of age of cultures on the enzymatic activity of the mycelium 40 Comparative enzymatic activity of P. roqueforti and of common molds 40 Influence of sodium chloride on activity of enzymes 41 Stage of growth at which the enzymes of P.
    [Show full text]
  • Identification and Nomenclature of the Genus Penicillium
    available online at www.studiesinmycology.org STUDIES IN MYCOLOGY 78: 343–371. Identification and nomenclature of the genus Penicillium C.M. Visagie1, J. Houbraken1*, J.C. Frisvad2*, S.-B. Hong3, C.H.W. Klaassen4, G. Perrone5, K.A. Seifert6, J. Varga7, T. Yaguchi8, and R.A. Samson1 1CBS-KNAW Fungal Biodiversity Centre, Uppsalalaan 8, NL-3584 CT Utrecht, The Netherlands; 2Department of Systems Biology, Building 221, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark; 3Korean Agricultural Culture Collection, National Academy of Agricultural Science, RDA, Suwon, Korea; 4Medical Microbiology & Infectious Diseases, C70 Canisius Wilhelmina Hospital, 532 SZ Nijmegen, The Netherlands; 5Institute of Sciences of Food Production, National Research Council, Via Amendola 122/O, 70126 Bari, Italy; 6Biodiversity (Mycology), Agriculture and Agri-Food Canada, Ottawa, ON K1A0C6, Canada; 7Department of Microbiology, Faculty of Science and Informatics, University of Szeged, H-6726 Szeged, Közep fasor 52, Hungary; 8Medical Mycology Research Center, Chiba University, 1-8-1 Inohana, Chuo-ku, Chiba 260-8673, Japan *Correspondence: J. Houbraken, [email protected]; J.C. Frisvad, [email protected] Abstract: Penicillium is a diverse genus occurring worldwide and its species play important roles as decomposers of organic materials and cause destructive rots in the food industry where they produce a wide range of mycotoxins. Other species are considered enzyme factories or are common indoor air allergens. Although DNA sequences are essential for robust identification of Penicillium species, there is currently no comprehensive, verified reference database for the genus. To coincide with the move to one fungus one name in the International Code of Nomenclature for algae, fungi and plants, the generic concept of Penicillium was re-defined to accommodate species from other genera, such as Chromocleista, Eladia, Eupenicillium, Torulomyces and Thysanophora, which together comprise a large monophyletic clade.
    [Show full text]
  • Peynir Küfü Olarak Penicillium Roqueforti'nin
    GIDA Derleme /Review THE JOURNAL OF FOOD GIDA (2020) 45 (6): 1188-1200 doi: 10.15237/gida.GD20091 E-ISSN 1309-6273, ISSN 1300-3070 PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ Hatice Ebrar Kırtıl1**, Banu Metin1,2, Muhammet Arıcı3 1İstanbul Sabahattin Zaim Üniversitesi, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümü, İstanbul, Türkiye 2İstanbul Sabahattin Zaim Üniversitesi, Gıda ve Tarım Uygulama ve Araştırma Merkezi, İstanbul, Türkiye 3Yıldız Teknik Üniversitesi, Kimya-Metalürji Fakültesi, Gıda Mühendisliği Bölümü, İstanbul, Türkiye Geliş / Received: 17.07.2020; Kabul / Accepted: 07.11.2020; Online baskı / Published online: 20.11.2020 Kırtıl, H.E., Metin, B., Arıcı, M. (2020). Peynir küfü olarak Penicillium roqueforti’nin taksonomisi, morfolojik, genetik ve metabolik özellikleri. GIDA (2020) 45 (6): 1188-1200 doi: 10.15237/ gida.GD20091 Kırtıl, H.E., Metin, B., Arıcı, M. (2020). Taxonomy, morphological, genetic and metabolic characteristics of Penicillium roqueforti as a cheese mold. GIDA (2020) 45 (6): 1188-1200 doi: 10.15237/gida.GD20091 ÖZ Filamentli bir fungus olan Penicillium roqueforti, küflü peynirlerin olgunlaştırılmasında sekonder starter olarak kullanılmaktadır. Starter kültür olarak kullanılan işletmelerde, P. roqueforti direkt olarak süt içine katılabildiği gibi, peynir pıhtısı üzerine püskürtülerek de inoküle edilmektedir. Ticari starter kültür kullanılmadığında ise ortamdan bulaşarak peynirde spontan olarak gelişebilir. Son yıllarda, P. roqueforti’nin morfolojik, metabolik ve genetik özellikleri ile ilgili çalışmalar yapılmıştır. Mağara ya da mahzen ortamından gelen P. roqueforti’nin peynir matriksine adaptasyonu ve yüzyıllar süren evcilleşme süreci hakkında yeni bulgular ortaya çıkmıştır. Ayrıca, P. roqueforti’nin eşeyli üreme yapabildiği tespit edilmiştir ki, bunun biyoteknolojik açıdan büyük önemi söz konusudur.
    [Show full text]
  • Authenticity
    THE BEST PROOF OF AUTHENTICITY 45 CHEESES, 3 BUTTERS, 2 CREAMS PROTECTED DESIGNATION OF ORIGIN PDO, PROOF OF GUARANTEE AND HIGH PROTECTION Origin of all manufacturing steps. Manufacturing in the production area (milk production, processing and ripening) is the number one guarantee by a PDO. Protection against theft. A product with a designation may not be copied! This means Reblochon wouldn’t be Reblochon without a PDO! Similarly, all Cantal cheeses are PDO and so on, it can’t be any other way! Preserving expertise. Because not just anyone can make a PDO however they decide, all the steps of obtaining a PDO are strictly defined in a specification note which is tightly controlled by an independent certification organization. Helping the economy of French territories. PDO products boost economic activity in areas that are often limited in terms of agricultural production. Total transparency. With PDO, nothing is hidden; everything is clearly and unambiguously laid out in the specifications. Diversity of flavors. Choosing a cheese, butter or cream PDO is to choose among 50 pro- ducts, all very diverse in their tastes, just like the richness of man and the “terroir” of each product. PDO products also promise not to all have a standardized taste. 1 11 REGIONS OF PRODUCTION PDO CHEESES, BUTTERS AND CREAMS 7 11 5 4 3 8 10 2 9 1 6 THE BEST PROOF OF AUTHENTICITY 2 CONTENTS PDO values p. 1 7 NORMANDY 1 THE SOUTH-WEST • Camembert de Normandie p. 16 • Pont-L’évêque p. 17 • Ossau-Iraty p. 4 • Livarot p. 17 • Rocamadour p.
    [Show full text]
  • Strong Effect of Penicillium Roqueforti Populations on Volatile and Metabolic Compounds
    bioRxiv preprint doi: https://doi.org/10.1101/2020.03.02.974352; this version posted March 6, 2020. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC-ND 4.0 International license. 1 1/38 1 Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds 2 responsible for aromas, flavour and texture in blue cheeses 3 4 Authors: 5 Thibault CARON1,4, Mélanie LE PIVER4, Anne-Claire PÉRON3, Pascale LIEBEN3, René 6 LAVIGNE2, Sammy BRUNEL4, Daniel ROUEYRE4, Michel PLACE4, Pascal 7 BONNARME3, Tatiana GIRAUD1*, Antoine BRANCA1*, Sophie LANDAUD3*, Christophe 8 CHASSARD2* 9 1: Ecologie Systematique Evolution, Université Paris Saclay, CNRS, AgroParisTech, 91400 10 Orsay, France 11 2: Université Clermont Auvergne, INRAE, Vetagro Sup, UMRF, 20 Côte de Reyne, 15000 12 Aurillac, France 13 3: Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval- 14 Grignon, France 15 4: Laboratoire Interprofessionnel de Production – SAS L.I.P., 34 rue de Salers, 15 000 16 Aurillac, France 17 *These authors jointly supervised the study 18 19 Corresponding author: Antoine Branca [email protected] 20 Running title: Penicillium roqueforti population impact on cheeses 21 Keywords: Roquefort cheese, fungi, Penicillium, domestication, volatile compounds 22 bioRxiv preprint doi: https://doi.org/10.1101/2020.03.02.974352; this version posted March 6, 2020. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity.
    [Show full text]
  • Preservation Stress Resistance of Melanin Deficient Conidia From
    Seekles et al. Fungal Biol Biotechnol (2021) 8:4 https://doi.org/10.1186/s40694-021-00111-w Fungal Biology and Biotechnology RESEARCH Open Access Preservation stress resistance of melanin defcient conidia from Paecilomyces variotii and Penicillium roqueforti mutants generated via CRISPR/Cas9 genome editing Sjoerd J. Seekles1,2, Pepijn P. P. Teunisse1,2, Maarten Punt1,3, Tom van den Brule1,4, Jan Dijksterhuis1,4, Jos Houbraken1,4, Han A. B. Wösten1,3 and Arthur F. J. Ram1,2* Abstract Background: The flamentous fungi Paecilomyces variotii and Penicillium roqueforti are prevalent food spoilers and are of interest as potential future cell factories. A functional CRISPR/Cas9 genome editing system would be benefcial for biotechnological advances as well as future (genetic) research in P. variotii and P. roqueforti. Results: Here we describe the successful implementation of an efcient AMA1-based CRISPR/Cas9 genome edit- ing system developed for Aspergillus niger in P. variotii and P. roqueforti in order to create melanin defcient strains. Additionally, kusA− mutant strains with a disrupted non-homologous end-joining repair mechanism were created to further optimize and facilitate efcient genome editing in these species. The efect of melanin on the resistance of conidia against the food preservation stressors heat and UV-C radiation was assessed by comparing wild-type and melanin defcient mutant conidia. Conclusions: Our fndings show the successful use of CRISPR/Cas9 genome editing and its high efciency in P. vari- otii and P. roqueforti in both wild-type strains as well as kusA− mutant background strains. Additionally, we observed that melanin defcient conidia of three food spoiling fungi were not altered in their heat resistance.
    [Show full text]
  • Morphological and Molecular Differentiation of the Pectinase Producing Fungi Penicillium Expansum and Penicillium Griseoroseum
    Brazilian Journal of Microbiology (2007) 38:71-77 ISSN 1517-8283 MORPHOLOGICAL AND MOLECULAR DIFFERENTIATION OF THE PECTINASE PRODUCING FUNGI PENICILLIUM EXPANSUM AND PENICILLIUM GRISEOROSEUM Patrícia Gomes Cardoso; Marisa Vieira de Queiroz; Olinto Liparini Pereira; Elza Fernandes de Araújo* Departamento de Microbiologia/BIOAGRO, Universidade Federal de Viçosa, Viçosa-MG, Brazil Submitted: May 15, 2006; Returned to authors for corrections: August 28, 2006; Approved: January 18, 2007. ABSTRACT Two species from the genus Penicillium, Penicillium expansum and P. griseoroseum (Brasilian isolates) were characterized morphologic and molecularlly. Morphological variability was detected among isolates in regard to colony morphology and to conidia coloration. The molecular characterization was based on the RAPD markers, telomeric fingerprinting and ITS sequencing. A total of 78 RAPD primers were used and 8 presented differences in band patterns with 54% of the amplified polymorphic fragments. The monomorphic fragments of 600 bp (P. expansum) and 594 bp (P. griseoroseum) were amplified. The only internal transcribed spacer region variation detected between the two species was the additional six initial nucleotides. The analysis by telomeric fingerprinting showed polymorphism between both species and the chromosome minimal numbers estimated were three. The polymorphism observed in the organization of the subtelomeric region in the genome of two Penicillium species within the high homogeneous Penicillium subgenus is for the first time reported and
    [Show full text]
  • Independent Domestication Events in the Blue-Cheese Fungus Penicillium Roqueforti
    bioRxiv preprint doi: https://doi.org/10.1101/451773; this version posted October 24, 2018. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC-ND 4.0 International license. 1 Independent domestication events in the blue-cheese fungus Penicillium 2 roqueforti 3 4 Emilie Dumas1, Alice Feurtey1,2, Ricardo C Rodríguez de la Vega1, Stéphanie Le Prieur1, Alodie 5 Snirc1, Monika Coton3, Anne Thierry4, Emmanuel Coton3, Mélanie Le Piver5, Daniel Roueyre5, 6 Jeanne Ropars1, Antoine Branca* 1 and Tatiana Giraud* 1 7 8 1Ecologie Systématique et Evolution, Univ Paris-Sud, CNRS, AgroParisTech, Université Paris- 9 Saclay, 91400 Orsay, France 10 2Environmental Genomics, Max Planck Institute for Evolutionary Biology, August Thienemann- 11 Str. 2, 24306 Plön, Germany 12 3Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, 13 ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France 14 4Science et Technologie du Lait et de l'Œuf (STLO), UMR1253, INRA, Agrocampus Ouest, 65 15 rue de Saint Brieuc, 35000 Rennes, France 16 5Laboratoire Interprofessionnel de Production - SAS L.I.P, 34 Rue de Salers, 15000 Aurillac, 17 France 18 19 *These authors jointly supervised the study 20 Corresponding author: Antoine Branca [email protected] 21 22 Short title: Independent domestications of the blue-cheese fungus 23 Keywords: domestication, convergence, parallel adaptation, fungi, cheese, Penicillium 24 1 bioRxiv preprint doi: https://doi.org/10.1101/451773; this version posted October 24, 2018.
    [Show full text]
  • Diversity of Yeast and Mold Species from a Variety of Cheese Types Nabaraj Banjara University of Nebraska-Lincoln, [email protected]
    University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Faculty Publications in Food Science and Food Science and Technology Department Technology 2-2015 Diversity of yeast and mold species from a variety of cheese types Nabaraj Banjara University of Nebraska-Lincoln, [email protected] Mallory J. Suhr University of Nebraska-Lincoln, [email protected] Heather E. Hallen-Adams University of Nebraska-Lincoln, [email protected] Follow this and additional works at: http://digitalcommons.unl.edu/foodsciefacpub Part of the Food Microbiology Commons, and the Other Ecology and Evolutionary Biology Commons Banjara, Nabaraj; Suhr, Mallory J.; and Hallen-Adams, Heather E., "Diversity of yeast and mold species from a variety of cheese types" (2015). Faculty Publications in Food Science and Technology. 140. http://digitalcommons.unl.edu/foodsciefacpub/140 This Article is brought to you for free and open access by the Food Science and Technology Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Faculty Publications in Food Science and Technology by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. Published in Current Microbiology (2015); doi: 10.1007/s00284-015-0790-1 Copyright © 2015 Springer Science+Business Media New York. Used by permission. Submitted December 23, 2014; accepted January 8, 2015; published online February 19, 2015. digitalcommons.unl.edu Diversity of Yeast and Mold Species from a Variety of Cheese Types Nabaraj Banjara, Mallory J. Suhr, and Heather E. Hallen-Adams Department of Food Science and Technology, University of Nebraska–Lincoln, 143 Filley Hall, Lincoln, NE 68583-0919, USA Corresponding author — Heather E.
    [Show full text]
  • The Taxonomy of <Emphasis Type="Italic">Penicillium
    Antonie van Leeuwenhoek 43 (1977) 341-350 341 The taxonomy of Penicillium species from fermented cheeses R. A. SAMSON 1 , CHRISTIANE ECKARDT 1'3 AND R. ORTH 2'4 1Centraalbureau voor Schimmelcultures, Baarn, The Netherlands, and 2Bunde~forschungsanstalt fiir Erndhrung, D-7500 Karlsruhe, Germany SAMSON, R. A., ECKARDT, C. and ORTH, R. 1977. The taxonomy of Penicillium species from fermented cheeses. Antonie van Leeuwenhoek 43: 341-350. The taxonomy of the Penicillium camernberti and P. roqueforti series is re-investigated. P. caseicolum Bainier is regarded as a synonym ofP. camemberti Thorn on the basis of morphological characters. P. casei Staub is considered to be identical with P. verrucosum Dierckx var. cyclopium (Westting) Samson, Stolk et Hadlok. Descriptions and illustrations of P. camernberti and P. roqueforti Thorn are given. The occurrence and mycotoxin production of both species are shortly discussed. INTRODUCTION Members of the genus Penicillium are commonly found in food products. Several species are known to cause spoilage (e.g.P. digitatum Sacc. and P. expansum Link ex S. F. Gray) or to produce toxic substances (e.g.P. gri- seofulvum Dierckx and P. rubrum Stoll). Some other species like P. roqueforti and P.camemberti have long been used in the production of such cheeses as Roquefort, Gorgonzola, Camembert and Brie. As early as the turn of the century Johan-Olsen (= Sopp) (1898), Dierckx (1901) and Thorn (1906) and others reported on these fungi, especially dealing with their occurrence on cheese and the role in the fermentation process. In current food microbiology the Penicillium species which are used as fungal starters for the production of different types of cheese have become of special interest because of their possible toxic metabolites (Gibel, Wegner and Wildner, 1971 ; Frank, 1973 ; Anon., 1974).
    [Show full text]
  • English Cheeses’, Blue Stilton Takes Its Name from a Village Just South of Peterborough Which Was a Coach Stop on the Great North Road
    English Cheese Queso Diego Talk May 21,2013 Cheese has been made in England since long before it was England as we know it. Primitive cheese-making tools have been found in Iron Age settlements. The tradition of cheesemaking is embedded in the English psyche primarily because it’s so good. And why is that? Britain is blessed with different types of soils, grasslands, native regional species of goats, sheep and cows, animals that evolved into their environments. Combine these factors with the year-round farming traditions of each region and challenging weather, the animals, soil and grasslands have to adapt. Cheese flavor varies depending on the time of year it is made, what the animals have been eating. Regions of England along with Scotland, Ireland and Wales have their own specialty cheeses, made by locals with milk from local animals, reared on local pastures. The British Cheese Board states that there are over 700 named British cheeses produced in all of the UK. Some cheeses have a PDO (Protected Designation of Origin). For example: • West Country Farmhouse Cheddar can only be produced in the West Country (Devon, Dorset, Somerset & Cornwall). • Stilton can only be produced in Nottinghamshire, Derbyshire & Leicestershire. It is not made in the village of Stilton, but more about that in a bit. • Other cheeses with a PDO are: Beacon Fell Traditional Lancashire, Buxton Blue, Dovedale, Swaledale, Swaledale Ewes’, Single Gloucester, Staffordshire. • Three cheeses have PGI (Protected Geographical Indication): Dorset Blue, Exmoor Blue, Teviotdale. During WW II & for nearly a decade after the war, most milk in Britain was used for making a single kind of cheese nicknamed “Government Cheddar” as part of war economies and rationing.
    [Show full text]