List of domesticated fungi and microorganisms
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 |
Research and medicine
| Organism | Use |
|---|---|
| viruses | (for vaccines and research) |
| bacteria | (for making drugs) |
| molds | (for making antibiotics) |
Industry
| Organism | Use |
|---|---|
| bacteria | Chemical production |
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.
- 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.
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