List of domesticated fungi and microorganisms

Many fungi and microorganisms have been domesticated by humans for use in food production, medicine, and research. And the relationship between the types of bacteria The following is a list of domesticated fungi and microorganisms:

Food

OrganismUse
Agaricus bisporusEaten; "Button mushroom" or "portabello mushroom".[1]
Aspergillus oryzaeFermentation of traditional Japanese foods and beverages.[2]
bacteria(for cheese, yogurt, kephir, buttermilk, sour cream, kombucha tea)
Lactic acid bacteriaFermentation of dairy, plants, and meats.[3]
Lactobacillus delbrueckiiProduction of yogurt (Bulgaria).[3]
Lactococcus caseiProduction of cheese (with a fruity flavor).[3]
Lactococcus helveticusProduction of cheese, including swiss cheese.[3]
Lactococcus lactisProduction of cheese.[3]
Leuconostoc mesenteroidesFermentation of sauerkraut.[3]
Moulds(for making cheese, tempeh, Quorn, Pu-erh and some sausages)
MushroomsFood
Oenococcus oeniInvolved in wine fermentation.[3]
Saccharomyces cerevisiaeFermentation of beer and wine; leavening of bread.[4]
Streptococcus thermophilusProduction of yogurt (France, United Kingdom).[3]
YeastsBaking, winemaking, brewing

Research and medicine

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

Industry

OrganismUse
bacteriaChemical 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. 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. doi:10.1111/j.1365-294X.2007.03266.x. PMID 17498234.
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