Interest in fermented foods is increasing because fermented foods are promising solutions
for more secure food systems with an increased proportion of minimally processed plant …

Fermentation is one of the oldest methods of food processing and accounts for a substantial
proportion of human foods, including not only staple foods such as bread, cereal porridges …

The global diversity of fungi has been estimated between 2 to 11 million species, of which
only about 155 000 have been named. Most fungi are invisible to the unaided eye, but they …

Fungal fermentation of food and agricultural by-products holds promise for improving food
sustainability and security. However, the molecular basis of fungal waste-to-food upcycling …

Among crop fruit trees, the apricot (Prunus armeniaca) provides an excellent model to study
divergence and adaptation processes. Here, we obtain nearly 600 Armeniaca apricot …

Domestication refers to artificial selection and breeding of wild species to obtain cultivated
variants that thrive in man-made niches and meet human or industrial requirements. Several …

Domestication involves recent adaptation under strong human selection and rapid
diversification and therefore constitutes a good model for studies of these processes. We …

Highlights•Distant fungal lineages have been domesticated for cheese-or salami-
making.•Multiple independent domestication events occurred within fungal species.•Parallel …

Production of leavened bread dates to the second millennium BCE. Since then, the art of
bread making has developed, yet the evolution of bread-associated microbial species …

Cheese is characterized by a rich and complex microbiota that plays a vital role during both
production and ripening, contributing significantly to the safety, quality, and sensory …