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Fungi as Food.

Jonathan D Heale1, Alex J Pate1, Paul S Dyer2

  • 1School of Life Sciences, University of Nottingham, Nottingham, UK.

Current Topics in Microbiology and Immunology
|September 10, 2025
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Summary
This summary is machine-generated.

Fungi, including yeasts and molds, are crucial for global food production through fermentation, direct consumption, and as sources of food additives. This review highlights recent research on fungal applications in diverse food systems worldwide.

Keywords:
FermentationFood mycologyMushroomMycoproteinProbiotic

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Area of Science:

  • Food Science
  • Microbiology
  • Biotechnology

Background:

  • Fungi play a vital role in numerous food products and processes, including fermentation, direct consumption (fruiting bodies, mycelium), and production of food additives.
  • Yeasts and edible molds are integral to global food production, even in cultures not traditionally consuming mushrooms, due to their use in diverse fermentation processes.
  • While many industrial fungal cultures are selected and domesticated, wild strains are still utilized, particularly when cultivation is challenging or through traditional methods.

Purpose of the Study:

  • To provide a comprehensive overview of the diverse applications of fungi (yeasts and filamentous fungi) in food production.
  • To focus on research findings and advancements in fungal food applications over the past decade.
  • To capture the global breadth of fungal food systems, including historically under-studied areas.

Main Methods:

  • Literature review focusing on research from the past decade.
  • Analysis of fungal applications in the fermentation of various substrates (dairy, meat, plant matter).
  • Consideration of fungal use in producing secreted enzymes and food additives.
  • Review of cultivation and harvesting methods for fungal fruiting bodies and mycoprotein.

Main Results:

  • Fungi are extensively used in fermenting diverse food substrates, notably dairy, but also meat and plant-based products.
  • Significant applications include the production of secreted enzymes and various food additives.
  • Cultivation and harvesting of fungal fruiting bodies and mycoprotein represent important food production avenues.
  • The review encompasses examples from all inhabited continents, addressing under-studied fungal food systems.

Conclusions:

  • Fungi are indispensable in modern and traditional food production, offering versatile applications from fermentation to direct consumption and ingredient production.
  • Recent research underscores the expanding role of fungi in developing novel food products and sustainable food systems.
  • Continued exploration of global fungal resources is essential for innovation and understanding diverse food cultures.