This transformation was driven by disruption of the alb1 gene, which is responsible for melanin production—a pigment that protects fungi from UV damage—an unnecessary trait in the dark cave environment.

Understanding how fungi adapt in natural and indoor environments can inform health research, especially regarding fungi that cause infections in humans.

The genetic changes involved both point mutations and transposable elements inserting into the genome, disrupting gene expression and allowing the fungi to conserve energy.

These findings offer valuable insights into microbial adaptation mechanisms and could have applications in food production, such as developing new cheese varieties with desirable qualities.

Scientists have observed rapid fungal evolution within a cheese cave, where Penicillium fungi on Jasper Hill cheeses changed from green to white due to genetic mutations.

This natural experiment exemplifies relaxed selection, where environmental shifts reduce the need for certain traits like pigmentation, leading to genetic loss.

The Wolfe lab is investigating the domestication of fungi, aiming to create cheeses with improved taste and texture by utilizing evolving molds like the white variant.