Population genomics of Aspergillus sojae is shaped by the food environment
K. L. Acevedo, E. Eaton, S. Zhao, K. Chacon-Vargas, C. M. McCarthy, D. Choi, J.-H. Yu, J. G. Gibbons
This study examines how long-term use of Aspergillus sojae in soy fermentation shaped its population structure, genome variation, and phenotypic traits, revealing reduced genetic diversity and loss of aflatoxin production.
bioRxiv · Sep 7, 2023 · PreprintEvolutionary Biology