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From Wikipedia, the free encyclopedia
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:
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 |
Organism | Use |
---|---|
bacteria | Chemical production |
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