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...
Gespeichert in:
| Veröffentlicht in: | Microbiology Spectrum 2017-06, Vol.5 (3), p.1063-1085 |
|---|---|
| Hauptverfasser: | , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 1085 |
|---|---|
| container_issue | 3 |
| container_start_page | 1063 |
| container_title | Microbiology Spectrum |
| container_volume | 5 |
| creator | Dupont, Joëlle Dequin, Sylvie Giraud, Tatiana Le Tacon, François Marsit, Souhir Ropars, Jeanne Richard, Franck Selosse, Marc-André |
| description | 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. |
| doi_str_mv | 10.1128/microbiolspec.FUNK-0030-2016 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_hal_primary_oai_HAL_hal_01837816v1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1908429675</sourcerecordid><originalsourceid>FETCH-LOGICAL-a463t-8ff6138ac72a63087f81cda814dd4f25ffb60647abbdcbf36a4c58e809ad29d83</originalsourceid><addsrcrecordid>eNp1kUtLxDAUhYMPfP8AN9KFC11U702bNAVBRBxHHHShrkOaJlptm7GZCv57U2YUR3AVyD3nXO75CDlEOEGk4rSpdOeKytV-avTJ6OnuNgZIIKaAfIVsUeQshjTPVsk2MsYE5ixja78Gm2TP-1cAQARGGd0gm1SwPBMIW2R_1LfPVaR8pKIH13faRM5GI-fKXbJuVe3N3uLdIU-jq8fLcTy5v765vJjEKuXJLBbWckyE0hlVPAGRWYG6VALTskwtZdYWHHiaqaIodWETrlLNhBGQq5LmpUh2yPk8d9oXjSm1aWedquW0qxrVfUqnKrk8aasX-ew-JCIXWbgvJBzPE17--MYXEzn8AYoknMs_MGiPFts6994bP5NN5bWpa9Ua13uJOYiU5jxjQXo2l4b-ve-M_clGkAMauYRGDmjkgEYOaII9n9uVb6h8Dd22ocZ_vLZv35a8B787-Vn8zS35AjBfnxU</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1908429675</pqid></control><display><type>article</type><title>Fungi as a Source of Food</title><source>MEDLINE</source><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><creator>Dupont, Joëlle ; Dequin, Sylvie ; Giraud, Tatiana ; Le Tacon, François ; Marsit, Souhir ; Ropars, Jeanne ; Richard, Franck ; Selosse, Marc-André</creator><contributor>Stukenbrock, Eva Holtgrewe ; Heitman, Joseph ; Howlett, Barbara J.</contributor><creatorcontrib>Dupont, Joëlle ; Dequin, Sylvie ; Giraud, Tatiana ; Le Tacon, François ; Marsit, Souhir ; Ropars, Jeanne ; Richard, Franck ; Selosse, Marc-André ; Stukenbrock, Eva Holtgrewe ; Heitman, Joseph ; Howlett, Barbara J.</creatorcontrib><description>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.</description><identifier>ISSN: 2165-0497</identifier><identifier>ISBN: 1555819575</identifier><identifier>ISBN: 9781555819576</identifier><identifier>EISSN: 2165-0497</identifier><identifier>DOI: 10.1128/microbiolspec.FUNK-0030-2016</identifier><identifier>PMID: 28597810</identifier><language>eng</language><publisher>United States: ASM Press</publisher><subject>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</subject><ispartof>Microbiology Spectrum, 2017-06, Vol.5 (3), p.1063-1085</ispartof><rights>2017 American Society for Microbiology. All rights reserved.</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><rights>2017 American Society for Microbiology. All rights reserved. 2017 American Society for Microbiology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a463t-8ff6138ac72a63087f81cda814dd4f25ffb60647abbdcbf36a4c58e809ad29d83</citedby><cites>FETCH-LOGICAL-a463t-8ff6138ac72a63087f81cda814dd4f25ffb60647abbdcbf36a4c58e809ad29d83</cites><orcidid>0000-0002-2685-6478 ; 0000-0003-3471-9067 ; 0000-0002-9114-2324 ; 0000-0002-3740-9673</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,314,776,777,781,790,882,27905,27906</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28597810$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.science/hal-01837816$$DView record in HAL$$Hfree_for_read</backlink></links><search><contributor>Stukenbrock, Eva Holtgrewe</contributor><contributor>Heitman, Joseph</contributor><contributor>Howlett, Barbara J.</contributor><creatorcontrib>Dupont, Joëlle</creatorcontrib><creatorcontrib>Dequin, Sylvie</creatorcontrib><creatorcontrib>Giraud, Tatiana</creatorcontrib><creatorcontrib>Le Tacon, François</creatorcontrib><creatorcontrib>Marsit, Souhir</creatorcontrib><creatorcontrib>Ropars, Jeanne</creatorcontrib><creatorcontrib>Richard, Franck</creatorcontrib><creatorcontrib>Selosse, Marc-André</creatorcontrib><title>Fungi as a Source of Food</title><title>Microbiology Spectrum</title><addtitle>Microbiol Spectr</addtitle><description>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.</description><subject>Adaptation, Physiological</subject><subject>Alcoholic Beverages - microbiology</subject><subject>Beer - microbiology</subject><subject>Cheese - microbiology</subject><subject>Fermentation</subject><subject>Food engineering</subject><subject>Food Industry</subject><subject>Food Microbiology</subject><subject>Fungi</subject><subject>Fungi - classification</subject><subject>Fungi - genetics</subject><subject>Fungi - growth & development</subject><subject>Fungi - metabolism</subject><subject>Humans</subject><subject>Life Sciences</subject><subject>Metagenomics</subject><subject>Penicillium - metabolism</subject><subject>Saccharomyces cerevisiae</subject><subject>Wine - microbiology</subject><issn>2165-0497</issn><issn>2165-0497</issn><isbn>1555819575</isbn><isbn>9781555819576</isbn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kUtLxDAUhYMPfP8AN9KFC11U702bNAVBRBxHHHShrkOaJlptm7GZCv57U2YUR3AVyD3nXO75CDlEOEGk4rSpdOeKytV-avTJ6OnuNgZIIKaAfIVsUeQshjTPVsk2MsYE5ixja78Gm2TP-1cAQARGGd0gm1SwPBMIW2R_1LfPVaR8pKIH13faRM5GI-fKXbJuVe3N3uLdIU-jq8fLcTy5v765vJjEKuXJLBbWckyE0hlVPAGRWYG6VALTskwtZdYWHHiaqaIodWETrlLNhBGQq5LmpUh2yPk8d9oXjSm1aWedquW0qxrVfUqnKrk8aasX-ew-JCIXWbgvJBzPE17--MYXEzn8AYoknMs_MGiPFts6994bP5NN5bWpa9Ua13uJOYiU5jxjQXo2l4b-ve-M_clGkAMauYRGDmjkgEYOaII9n9uVb6h8Dd22ocZ_vLZv35a8B787-Vn8zS35AjBfnxU</recordid><startdate>20170601</startdate><enddate>20170601</enddate><creator>Dupont, Joëlle</creator><creator>Dequin, Sylvie</creator><creator>Giraud, Tatiana</creator><creator>Le Tacon, François</creator><creator>Marsit, Souhir</creator><creator>Ropars, Jeanne</creator><creator>Richard, Franck</creator><creator>Selosse, Marc-André</creator><general>ASM Press</general><general>American Society for Microbiology</general><general>ASM</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>1XC</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-2685-6478</orcidid><orcidid>https://orcid.org/0000-0003-3471-9067</orcidid><orcidid>https://orcid.org/0000-0002-9114-2324</orcidid><orcidid>https://orcid.org/0000-0002-3740-9673</orcidid></search><sort><creationdate>20170601</creationdate><title>Fungi as a Source of Food</title><author>Dupont, Joëlle ; Dequin, Sylvie ; Giraud, Tatiana ; Le Tacon, François ; Marsit, Souhir ; Ropars, Jeanne ; Richard, Franck ; Selosse, Marc-André</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a463t-8ff6138ac72a63087f81cda814dd4f25ffb60647abbdcbf36a4c58e809ad29d83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Adaptation, Physiological</topic><topic>Alcoholic Beverages - microbiology</topic><topic>Beer - microbiology</topic><topic>Cheese - microbiology</topic><topic>Fermentation</topic><topic>Food engineering</topic><topic>Food Industry</topic><topic>Food Microbiology</topic><topic>Fungi</topic><topic>Fungi - classification</topic><topic>Fungi - genetics</topic><topic>Fungi - growth & development</topic><topic>Fungi - metabolism</topic><topic>Humans</topic><topic>Life Sciences</topic><topic>Metagenomics</topic><topic>Penicillium - metabolism</topic><topic>Saccharomyces cerevisiae</topic><topic>Wine - microbiology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Dupont, Joëlle</creatorcontrib><creatorcontrib>Dequin, Sylvie</creatorcontrib><creatorcontrib>Giraud, Tatiana</creatorcontrib><creatorcontrib>Le Tacon, François</creatorcontrib><creatorcontrib>Marsit, Souhir</creatorcontrib><creatorcontrib>Ropars, Jeanne</creatorcontrib><creatorcontrib>Richard, Franck</creatorcontrib><creatorcontrib>Selosse, Marc-André</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Hyper Article en Ligne (HAL)</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Microbiology Spectrum</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Dupont, Joëlle</au><au>Dequin, Sylvie</au><au>Giraud, Tatiana</au><au>Le Tacon, François</au><au>Marsit, Souhir</au><au>Ropars, Jeanne</au><au>Richard, Franck</au><au>Selosse, Marc-André</au><au>Stukenbrock, Eva Holtgrewe</au><au>Heitman, Joseph</au><au>Howlett, Barbara J.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fungi as a Source of Food</atitle><jtitle>Microbiology Spectrum</jtitle><addtitle>Microbiol Spectr</addtitle><date>2017-06-01</date><risdate>2017</risdate><volume>5</volume><issue>3</issue><spage>1063</spage><epage>1085</epage><pages>1063-1085</pages><issn>2165-0497</issn><eissn>2165-0497</eissn><isbn>1555819575</isbn><isbn>9781555819576</isbn><abstract>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.</abstract><cop>United States</cop><pub>ASM Press</pub><pmid>28597810</pmid><doi>10.1128/microbiolspec.FUNK-0030-2016</doi><tpages>22</tpages><orcidid>https://orcid.org/0000-0002-2685-6478</orcidid><orcidid>https://orcid.org/0000-0003-3471-9067</orcidid><orcidid>https://orcid.org/0000-0002-9114-2324</orcidid><orcidid>https://orcid.org/0000-0002-3740-9673</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 2165-0497 |
| ispartof | Microbiology Spectrum, 2017-06, Vol.5 (3), p.1063-1085 |
| issn | 2165-0497 2165-0497 |
| language | eng |
| recordid | cdi_hal_primary_oai_HAL_hal_01837816v1 |
| source | MEDLINE; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | 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 |
| title | Fungi as a Source of Food |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-20T06%3A19%3A58IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_pubme&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Fungi%20as%20a%20Source%20of%20Food&rft.jtitle=Microbiology%20Spectrum&rft.au=Dupont,%20Jo%C3%ABlle&rft.date=2017-06-01&rft.volume=5&rft.issue=3&rft.spage=1063&rft.epage=1085&rft.pages=1063-1085&rft.issn=2165-0497&rft.eissn=2165-0497&rft.isbn=1555819575&rft.isbn_list=9781555819576&rft_id=info:doi/10.1128/microbiolspec.FUNK-0030-2016&rft_dat=%3Cproquest_pubme%3E1908429675%3C/proquest_pubme%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1908429675&rft_id=info:pmid/28597810&rfr_iscdi=true |