File:Domestication in dry-cured meat Penicillium fungi.jpg

English: Degree of white, colour composition and pictures on malt extract agar medium of Penicillium nalgiovense and P. chrysogenum (a), P. salamii and P. olsonii (b), P. biforme and P. palitans (c), separated by their environment of isolation. The left panel plots show the degree of white on a scale from 50 to 550 (represented as dark grey to light grey). The whitest point for P. salamii is circled in black for clarity. The middle panel shows the distribution among the red, blue and green values in the colour of each Penicillium strain. The colours and shapes of the points correspond to the environment of isolation (red circle = dry-cured meat, blue circle = non-dry-cured meat, blue triangle = non-dry-cured meat sister species). Stars indicate significant post hoc tests (p-value <0.05). The right panel shows pictures of P. nalgiovense, P. salamii, and P. biforme and their respective sister species on malt extract agar medium: the first row corresponds to strains collected on dry-cured meat and the second (and the sister species) to strains isolated from other environments.