Many fungi and microorganisms have been domesticated by humans for use in food production, medicine, and research. The following is a list of domesticated fungi and microorganisms:
Food
| Organism |
Use
|
| Agaricus bisporus |
Eaten; "Button mushroom" or "portabello mushroom".[1]
|
| Aspergillus oryzae |
Fermentation of traditional Japanese foods and beverages.[2]
|
| bacteria |
(for cheese, yogurt, kephir, buttermilk, sour cream, kombucha tea, spirulina)
|
| Lactic acid bacteria |
Fermentation of dairy, plants, and meats.[3]
|
| Lactobacillus delbrueckii |
Production of yogurt (Bulgaria).[3]
|
| Lactococcus casei |
Production of cheese (with a fruity flavor).[3]
|
| Lactococcus helveticus |
Production of cheese, including swiss cheese.[3]
|
| Lactococcus lactis |
Production of cheese.[3]
|
| Leuconostoc mesenteroides |
Fermentation of sauerkraut.[3]
|
| Moulds |
(for making cheese, tempeh, Quorn, Pu-erh and some sausages)
|
| Edible mushrooms |
Food
|
| Oenococcus oeni |
Involved in wine fermentation.[3]
|
| Saccharomyces cerevisiae |
Fermentation of beer and wine; leavening of bread.[4]
|
| Streptococcus thermophilus |
Production of yogurt (France, United Kingdom).[3]
|
| Yeasts |
Baking, winemaking, brewing
|
| Ustilago maydis |
Huitlacoche
|
| Arthrospira spp. |
Dietary supplement
|
Research and medicine
Industry
| Organism |
Use
|
| bacteria |
Chemical production
|
See also
References
- ^ "Agaricus bisporus:The Button Mushroom". MushroomExpert.com. Retrieved 27 June 2016.
- ^ Machida, Masayuki; Asai, Kiyoshi; Sano, Motoaki; Tanaka, Toshihiro; Kumagai, Toshitaka; et al. (2005). "Genome sequencing and analysis of Aspergillus oryzae". Nature. 438 (7071): 1157–61. doi:10.1038/nature04300. PMID 16372010.
- ^ a b c d e f g h Douglas, Grace L.; Klaenhammer, Todd R. (2010). "Genomic Evolution of Domesticated Microorganisms". Annual Review of Food Science and Technology. 1: 397–414. doi:10.1146/annurev.food.102308.124134. PMID 22129342.
- ^ Legras, Jean-LUC; Merdinoglu, Didier; Cornuet, Jean-Marie; Karst, Francis (2007). "Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history". Molecular Ecology. 16 (10): 2091–102. doi:10.1111/j.1365-294X.2007.03266.x. PMID 17498234.