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Studying their adaptation to human\u2010made substrates is of fundamental and applied importance for understanding adaptation processes and for further strain improvement. We studied here the population structures and phenotypes of two distantly related\n                    <jats:italic>Penicillium<\/jats:italic>\n                    species used for dry\u2010cured meat production,\n                    <jats:italic>P. nalgiovense<\/jats:italic>\n                    , the most common species in the dry\u2010cured meat food industry, and\n                    <jats:italic>P. salamii<\/jats:italic>\n                    , used locally by farms. Both species displayed low genetic diversity, lacking differentiation between strains isolated from dry\u2010cured meat and those from other environments. Nevertheless, the strains collected from dry\u2010cured meat within each species displayed slower proteolysis and lipolysis than their wild conspecifics, and those of\n                    <jats:italic>P. nalgiovense<\/jats:italic>\n                    were whiter. Phenotypically, the non\u2010dry\u2010cured meat strains were more similar to their sister species than to their conspecific dry\u2010cured meat strains, indicating an evolution of specific phenotypes in dry\u2010cured meat strains. A comparison of available\n                    <jats:italic>Penicillium<\/jats:italic>\n                    genomes from various environments revealed HGTs, particularly between\n                    <jats:italic>P. nalgiovense<\/jats:italic>\n                    and\n                    <jats:italic>P. salamii<\/jats:italic>\n                    (representing almost 1.5\u2009Mb of cumulative length). HGTs additionally involved\n                    <jats:italic>P. biforme<\/jats:italic>\n                    , also found in dry\u2010cured meat products. We further detected positive selection based on amino acid changes. Our findings suggest that selection by humans has shaped the\n                    <jats:italic>P. salamii<\/jats:italic>\n                    and\n                    <jats:italic>P. nalgiovense<\/jats:italic>\n                    populations used for dry\u2010cured meat production, which constitutes domestication. Several genetic and phenotypic changes were similar in\n                    <jats:italic>P. salamii<\/jats:italic>\n                    ,\n                    <jats:italic>P. nalgiovense<\/jats:italic>\n                    and\n                    <jats:italic>P. biforme<\/jats:italic>\n                    , indicating convergent adaptation to the same human\u2010made environment. Our findings have implications for fundamental knowledge on adaptation and for the food industry: the discovery of different phenotypes and of two mating types paves the way for strain improvement by conventional breeding, to elucidate the genomic bases of beneficial phenotypes and to generate diversity.\n                  <\/jats:p>","DOI":"10.1111\/eva.13591","type":"journal-article","created":{"date-parts":[[2023,9,8]],"date-time":"2023-09-08T11:30:23Z","timestamp":1694172623000},"page":"1637-1660","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["Domestication in dry\u2010cured meat\n                    <i>Penicillium<\/i>\n                    fungi: Convergent specific phenotypes and horizontal gene transfers without strong genetic subdivision"],"prefix":"10.1111","volume":"16","author":[{"given":"Ying\u2010Chu","family":"Lo","sequence":"first","affiliation":[{"name":"IDEEV \u2013 Laboratoire Ecologie, 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