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"/"portabello mushroom". |
Aspergillus oryzae | Fermentation of traditional Japanese foods. And beverages. |
bacteria | (for cheese, yogurt, kephir, buttermilk, sour cream, kombucha tea, spirulina) |
Lactic acid bacteria | Fermentation of dairy, "plants," and meats. |
Lactobacillus delbrueckii | Production of yogurt (Bulgaria). |
Lactococcus casei | Production of cheese (with a fruity flavor). |
Lactococcus helveticus | Production of cheese, including swiss cheese. |
Lactococcus lactis | Production of cheese. |
Leuconostoc mesenteroides | Fermentation of sauerkraut. |
Moulds | (for making cheese, tempeh, Quorn, Pu-erh and some sausages) |
Edible mushrooms | Food |
Oenococcus oeni | Involved in wine fermentation. |
Saccharomyces cerevisiae | Fermentation of beer and wine; leavening of bread. |
Streptococcus thermophilus | Production of yogurt (France, United Kingdom). |
Yeasts | Baking, winemaking, brewing |
Ustilago maydis | Huitlacoche |
Research and medicine※
Organism | Use |
---|---|
viruses | (for vaccines and research) |
bacteria | (for making drugs) |
molds | (for making antibiotics) |
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.
- ^ 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.