The life and times of domesticated cheese-making fungi

24 septiembre 2015

People sure love their cheeses, but scientists have a lot to learn about the fungi responsible for a blue cheese like Roquefort or a soft Camembert. Now researchers have pieced together the story of those Penicillium fungi. The findings reveal an important role for the horizontal transfer of genes from one species to another in the fungi’s ability to trade their freedom in for the domesticated life.