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1 .This is Scientific American's 60-Second Science. I 'm Evelyn Lamb. Got a minute?
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2 .A nice glass of sake might not make you think of your dog.
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3 .But both are the result of long domestication processes.
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4 .Humans have domesticated an awful lot of organisms, from pets to grains to the fungus that breaks down starches in the production of sake, soy sauce and miso.
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5 .To learn more about microbe domestication,
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6 .a research team compared the genome of Aspergillus oryzae, the fungus responsible for Japanese cuisine,
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7 .with that of its wild relative Aspergillus flavus.
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8 .The wild child is a problem.
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9 .It makes grains rot and can produce aflatoxin, a potent carcinogen.
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10 .The destructive fungus shares 99.5 percent of its genome with its miso-making cousin.
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11 .The tiny differences in the genomes suggest that selection during breeding affected genes related to the fungus' metabolism.
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12 .In contrast, plant and animal domestication usually targets developmental processes:
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13 .fruits get juicier, chickens grow bigger breasts, and grains lose their hard outer casings.
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14 .Thanks to the early sake makers who selected as they did,
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15 .we can enjoy the byproducts of this microbe's metabolism today. Kanpai!
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16 .Thanks for the minute, for Scientific American's 60-Second Science. I 'm Evelyn Lamb .
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