Fungi as a Source of Food
Joëlle Dupont, Sylvie Dequin, Tatiana Giraud, François Le Tacon, Souhir Marsit, Jeanne Ropars +2 more
Microbiology Spectrum
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.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
cheese fungi are used in cheese production
“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.”
truffles are used in culinary applications
“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.”
fungi are used in drink fermentation
“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.”