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Cheese mold resembles Spiderman in a unique way: it absorbs DNA from other species, acquiring new abilities. This mold utilizes these borrowed genes to thrive in milk-rich environments. While it may not be as thrilling as Peter Parker's adventures, scientists assert that this phenomenon indicates cheese mold is evolving at an unprecedented rate—and human activity appears to be the driving force.
As reported by the New York Times, humans have employed various molds in cheese-making for millennia. However, it was only in the 20th century that cheese producers began to understand the scientific principles behind their craft, identifying specific mold species responsible for creating distinct cheese varieties. This discovery revolutionized the industry, enabling large-scale cheese production like never before.
Evolutionary biologist Rodríguez de la Vega and his team have uncovered that the mass production of cheese has significantly influenced the molds used in its creation. In a study published in the journal Current Biology, the researchers detailed their analysis of the genomes of ten Penicillium species, the mold commonly used in cheese-making. (It’s worth noting that while Penicillium is integral to cheese production, its wild counterparts typically thrive on decaying plants, not milk.) Among the ten species studied, six were found to grow on milk—either used in cheese-making or as contaminants—while the remaining four were never associated with cheese.
While analyzing the mold genomes, researchers identified unusual DNA sequences that seemed out of place. They discovered that cheese molds were engaging in horizontal gene transfer, exchanging genetic material with distant Penicillium species. These newly acquired DNA sequences enabled the molds to adapt and flourish in cheese environments in diverse ways.
One such DNA sequence, dubbed “CheesyTer,” assists molds in breaking down lactose, the sugar present in milk. However, this gene also reduces their ability to metabolize simpler sugars, making it less advantageous in natural settings but highly beneficial for molds involved in cheese production.
The mass production of cheese drives these genetic changes, and their discovery holds significant implications for cheese producers. While there is concern that the accelerated evolution of cheese molds could enhance the resilience of contaminating molds, making them harder to eliminate, co-author Tatiana Giraud suggests that understanding this evolution could inspire the creation of innovative cheese flavors.
