List of domesticated fungi and microorganisms

Last updated

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:

Contents

Food

OrganismUse
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

OrganismUse
viruses (for vaccines and research)
bacteria (for making drugs)
molds (for making antibiotics)

Industry

OrganismUse
bacteria Chemical production

See also

References

  1. ↑ "Agaricus bisporus:The Button Mushroom". MushroomExpert.com. Retrieved 27 June 2016.
  2. ↑ 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.
  3. 1 2 3 4 5 6 7 8 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.
  4. ↑ 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.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.