Fungi as a Source of Food

Fungi as a Source of Food

In this article, we review some of the best-studied fungi used as food sources, in particular, the cheese fungi, the truffles, and the fungi used for drink fermentation such as beer, wine, and sake. We discuss their history of consumption by humans and the genomic mechanisms of adaptation during art...

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Veröffentlicht in:Microbiology Spectrum 2017-06, Vol.5 (3), p.1063-1085
Hauptverfasser: Dupont, Joëlle, Dequin, Sylvie, Giraud, Tatiana, Le Tacon, François, Marsit, Souhir, Ropars, Jeanne, Richard, Franck, Selosse, Marc-André
Format: Artikel
Sprache:eng
Schlagworte:
Adaptation, Physiological
Alcoholic Beverages - microbiology
Beer - microbiology
Cheese - microbiology
Fermentation
Food engineering
Food Industry
Food Microbiology
Fungi
Fungi - classification
Fungi - genetics
Fungi - growth & development
Fungi - metabolism
Humans
Life Sciences
Metagenomics
Penicillium - metabolism
Saccharomyces cerevisiae
Wine - microbiology
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Zusammenfassung:In this article, we review some of the best-studied fungi used as food sources, in particular, the cheese fungi, the truffles, and the fungi used for drink fermentation such as beer, wine, and sake. We discuss their history of consumption by humans and the genomic mechanisms of adaptation during artificial selection.
ISSN:2165-0497
2165-0497
DOI:10.1128/microbiolspec.FUNK-0030-2016