A recent domestication event in Penicillium biforme, independent of the emblematic cheese mold P. camemberti
Samuel O’Donnell, Gabriela D Rezende, Jean‐Philippe Vernadet, Alodie Snirc, Amandine Labat, Monika Coton, Elisabeth Poirier, Baris Weber, Jörg‐Peter Schnitzler, Tatiana Giraud, Jeanne Ropars
The paper identifies a new Penicillium biforme lineage, cheesy, selected for food fermentation, with genetic and phenotypic differences from P. camemberti and traits advantageous for cheesemaking.
bioRxiv · Jul 30, 2026 · PreprintEvolutionary Biology