A recent domestication event in Penicillium biforme, independent of the emblematic cheese mold P. camemberti
Samuel O’Donnell, Gabriela D Rezende, Jean‐Philippe Vernadet…·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.