ArticlePloS one2017
Blue cheese-making has shaped the population genetic structure of the mould Penicillium roqueforti.
Article in PloS one, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 42 citations in OpenAlex.
- From Probiotics to Postbiotics-An Update on Their Biotherapeutic Potential and the Emerging Strategies in Human Health.International journal of molecular sciences · 2026Review
- From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems.Foods (Basel, Switzerland) · 2025Review
- Population Genomics of Aspergillus sojae is Shaped by the Food Environment.Genome biology and evolution · 2025Article
- MycoKeys · 2025Article
- Morphological growth pattern of Phanerochaete chrysosporium cultivated on different Miscanthus x giganteus biomass fractions.BMC microbiology · 2021Article
- The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods.Nature reviews. Gastroenterology & hepatology · 2021Review
- Sensitivity of Molds From Spoiled Dairy Products Towards Bioprotective Lactic Acid Bacteria Cultures.Frontiers in microbiology · 2021Article
- Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues.Foods (Basel, Switzerland) · 2020Review
- Independent domestication events in the blue-cheese fungus Penicillium roqueforti.Molecular ecology · 2020Article
- Fungi as a Source of Food.Microbiology spectrum · 2017Review
Corrections and comments
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Authors and funding
5 authors at 3 institutions in 1 country.
Funding
Abstract
backgroundPenicillium roqueforti is a filamentous fungus used for making blue cheeses worldwide. It also occurs as a food spoiler and in silage and wood. Previous studies have revealed a strong population genetic structure, with specific traits associated with the different populations. Here, we used a large strain collection from worldwide cheeses published recently to investigate the genetic structure of P. roqueforti. PRINCIPAL
findingsWe found a genetic population structure in P. roqueforti that was consistent with previous studies, with two main genetic clusters (W+C+ and W-C-, i.e., with and without horizontal gene transferred regions CheesyTer and Wallaby). In addition, we detected a finer genetic subdivision that corresponded to the environment and to protected designation of origin (PDO), namely the Roquefort PDO. We indeed found evidence for eight genetic clusters, one of the cluster including only strains from other environments than cheeses, and another cluster encompassing only strains from the Roquefort PDO. The W-C- and W+C+ cheese clusters were not the most closely related ones, suggesting that there may have been two independent domestication events of P. roqueforti for making blue cheeses. SIGNIFICANCE: The additional population structure revealed here may be relevant for cheese-makers and for understanding the history of domestication in P. roqueforti.
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