• HOME
  • NEWS
  • EXPLORE
    • CAREER
      • Companies
      • Jobs
    • EVENTS
    • iGEM
      • News
      • Team
    • PHOTOS
    • VIDEO
    • WIKI
  • BLOG
  • COMMUNITY
    • FACEBOOK
    • INSTAGRAM
    • TWITTER
Tuesday, October 28, 2025
BIOENGINEER.ORG
No Result
View All Result
  • Login
  • HOME
  • NEWS
  • EXPLORE
    • CAREER
      • Companies
      • Jobs
        • Lecturer
        • PhD Studentship
        • Postdoc
        • Research Assistant
    • EVENTS
    • iGEM
      • News
      • Team
    • PHOTOS
    • VIDEO
    • WIKI
  • BLOG
  • COMMUNITY
    • FACEBOOK
    • INSTAGRAM
    • TWITTER
  • HOME
  • NEWS
  • EXPLORE
    • CAREER
      • Companies
      • Jobs
        • Lecturer
        • PhD Studentship
        • Postdoc
        • Research Assistant
    • EVENTS
    • iGEM
      • News
      • Team
    • PHOTOS
    • VIDEO
    • WIKI
  • BLOG
  • COMMUNITY
    • FACEBOOK
    • INSTAGRAM
    • TWITTER
No Result
View All Result
Bioengineer.org
No Result
View All Result
Home NEWS Science News Biology

Penicillium camemberti: a history of domestication on cheese

Bioengineer by Bioengineer
September 24, 2020
in Biology
Reading Time: 2 mins read
0
IMAGE
Share on FacebookShare on TwitterShare on LinkedinShare on RedditShare on Telegram

IMAGE

Credit: © Tatiana Giraud, CNRS researcher at the Ecology, Systematics and Evolution Laboratory (CNRS/Université Paris-Saclay/AgroParisTech), CNRS Silver Medal 2015

The white, fluffy layer that covers Camembert is made of a mould resulting from human selection, similar to the way dogs were domesticated from wolves. A collaboration involving French scientists from the CNRS* has shown, through genomic analyses and laboratory experiments, that the mould Penicillium camemberti is the result of a domestication process that took place in several stages. According to their work, a first domestication event resulted in the blue-green mould P. biforme, which is used, for example, for making fresh goat’s cheese. A second, more recent domestication event resulted in the white and fluffy P. camemberti. Both domesticated species show advantageous characteristics for maturing cheese compared to the wild, closely related species: they are whiter and grow faster in cheese-ripening cellar conditions. In addition, they do not produce, or only in very small quantities, a toxin that is potentially dangerous to humans; they also prevent the proliferation of undesirable moulds. This research, published on 24th September in Current Biology, may have an impact on cheese production, by steering the selection of moulds according to the desired characteristics.

###

* The study involved scientists from the Ecology, Systematics and Evolution laboratory (CNRS/Université Paris-Saclay/AgroParisTech) and the Biodiversity and Microbial Ecology laboratory (Université de Brest, Plouzané).

Media Contact
Clara Barrau
[email protected]

Original Source

https://www.cnrs.fr/en/penicillium-camemberti-history-domestication-cheese

Related Journal Article

http://dx.doi.org/10.1016/j.cub.2020.08.082

Tags: BiologyMicrobiologyMycology
Share14Tweet9Share2ShareShareShare2

Related Posts

Aureobasidium Boosts Citrus Pectin’s Antioxidant Power

Aureobasidium Boosts Citrus Pectin’s Antioxidant Power

October 28, 2025
blank

Killer Whale Genomes Reveal Long-Term Mutation Purging

October 28, 2025

AAAS Expands Science Partner Journal Program with Launch of Cancer Communications

October 28, 2025

Z-GENIE: Easy Tool for Predicting Z-DNA Regions

October 28, 2025
Please login to join discussion

POPULAR NEWS

  • Sperm MicroRNAs: Crucial Mediators of Paternal Exercise Capacity Transmission

    1287 shares
    Share 514 Tweet 321
  • Stinkbug Leg Organ Hosts Symbiotic Fungi That Protect Eggs from Parasitic Wasps

    310 shares
    Share 124 Tweet 78
  • ESMO 2025: mRNA COVID Vaccines Enhance Efficacy of Cancer Immunotherapy

    198 shares
    Share 79 Tweet 50
  • New Study Suggests ALS and MS May Stem from Common Environmental Factor

    135 shares
    Share 54 Tweet 34

About

We bring you the latest biotechnology news from best research centers and universities around the world. Check our website.

Follow us

Recent News

N-glycosylation of IgG: A Stroke Risk Predictor

The Importance of Body Clocks for Heart Health

Examining Frailty, Multimorbidity, Sleep, and Anxiety in Seniors

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 67 other subscribers
  • Contact Us

Bioengineer.org © Copyright 2023 All Rights Reserved.

Welcome Back!

Login to your account below

Forgotten Password?

Retrieve your password

Please enter your username or email address to reset your password.

Log In
No Result
View All Result
  • Homepages
    • Home Page 1
    • Home Page 2
  • News
  • National
  • Business
  • Health
  • Lifestyle
  • Science

Bioengineer.org © Copyright 2023 All Rights Reserved.