Many scientific breakthroughs happen unexpectedly, and one fascinating example involves cheese. Benjamin Wolfe, an associate professor of biology, stumbled upon this during an investigation of Bayley Hazen Blue cheese at Jasper Hill Farm in Vermont.
In 2016, Wolfe stored some cheese in his lab freezer, not expecting it would lead to a significant discovery. When his graduate student, Nicolas Louw, examined new samples, he noticed a surprising transformation. The once green rind, covered in mold, had turned white over time.
“This was thrilling because it showed evolution happening right before our eyes,” said Wolfe. Typically, we see evolution in pathogens or antibiotic resistance, but this was different. They monitored the changes in a natural setting, offering invaluable insights.
Understanding how fungi adapt holds implications beyond just cheese. Louw pointed out that around 20% of food crops are lost due to fungal issues, both pre- and post-harvest. This rot presents a major challenge to food security globally. By studying these fungi, scientists can develop better strategies to combat losses in agriculture.
When cheese ripens, it forms a rind with various microbes. These come from the environment and evolve to thrive in cheese caves. The color change in the fungi was linked to a genetic shift involving a gene called alb1, which produces melanin. In dark conditions, fungi can drop this pigment to save energy. This process, known as “relaxed selection,” is common in nature when organisms adapt to new environments, such as cave-dwelling species losing pigmentation.
The Wolfe lab discovered multiple mutations contributed to this color change. They found that some fungi had point mutations while others experienced larger genetic shifts, potentially from what are known as “jumping genes.” These mutations allowed the fungi to conserve energy, reflected in the white cheese.
Interestingly, similar fungi exist in our environment and can be harmful. Researching how they adapt could help prevent infections.
Currently, Wolfe’s team collaborates with Jasper Hill Farm to explore using these evolving molds to create cheese with new flavors. By inoculating brie with the specialized mold, they yielded a cheese that is slightly nuttier and less pungent, a promising step towards new artisanal cheeses.
In summary, observing fungi evolve in real-time offers not just a peek into evolution but also practical applications for food security and cheese-making. For further reading on this topic, see the recent study in Current Biology here.
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