- Host-parasite coevolution
- Population genomics
- Comparative genomics
- Evolutionary Ecology
Current topic of research :
Adaptation of Penicillium molds to fermented food
Cheese is a fermented food product that is the result of the transformation of milk by a variety of microorganisms. Two Penicillium fungi are used for the maturation of cheese:
- Penicillium roqueforti, the blue mould, used for producing blue cheese
- Penicillium camemberti, the white mold, used for the production of Camembert-type cheese.
Dry-cured meat is also a fermented food product that make use of two Penicillium species to give some protection against spoiling agents and produce flavours:
- Penicillium nalgiovense, is an industrial species
We use comparative genomics to understand the genetic basis of parallel adaptation of these four species to fermented food products.
We also use population genomics to unravel the history of domestication of Penicillium roqueforti (https://www.biorxiv.org/content/10.1101/451773v1).
For media coverage see :
New-York Times https://tinyurl.com/nhy4t8n
Le Monde (in french) https://tinyurl.com/noa6p3e
France Inter (Radio interview in french) https://tinyurl.com/q8ly79y
The genetic basis of gall induction by gall wasps (Hymenoptera:Cynipidae)
Gall wasps are little insects that are capable of inducing the formation of differentiated tissue by their host plants.
Hence, the gall gives a shelter and food for the larvae of the wasp.
I was recently awarded a young researcher 4-year grant (ANR JCJC) to start working on the genetic basis of gall induction