Genomic evolution of domesticated microorganisms.

  title={Genomic evolution of domesticated microorganisms.},
  author={Grace L Douglas and Todd R. Klaenhammer},
  journal={Annual review of food science and technology},
Strains of lactic acid bacteria, yeasts, and molds have been selected over thousands of years based on the unique sensory attributes they provide to food fermentations. Over the centuries they have evolved to their domesticated roles, leading to genome decay, loss of pathways, acquisition of genomic elements, and beneficial mutations that provide an advantage in their nutrient-rich food environments. This review highlights the evolutionary traits influenced by the domestication process as these… CONTINUE READING
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The genomics of microbial domestication in the fermented food environment.

Current opinion in genetics & development • 2015
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