List of mushrooms in food production

This list includes food microbiological fungi . Food spoilage mushrooms are not on this list. Food production bacteria are on the list of food production bacteria .

Mushrooms in cocoa processing

Microorganism	Food or processing	Individual evidence
Aspergillus fumigatus	chocolate
Candida humicola	chocolate
Candida pelliculosa	chocolate
Candida rugosa	chocolate
Candida tropicalis	chocolate
Hanseniaspora uvarum	chocolate
Kloeckera africana	chocolate
Kloeckera apis	chocolate
Kloeckera javanica	chocolate
Kluyveromyces marxianus	chocolate
Mucor racemosus	chocolate
Pichia fermentans	chocolate
Rhodotorula glutinis	chocolate
Rhodotorula rubra	chocolate
Saccharomyces cerevisiae	chocolate

Mushrooms in cheese production

Microorganism	Food or processing	Individual evidence
Candida colliculosa	cheese
Candida kefyr	surface- ripened cheese , kefir
Candida krusei	surface ripened cheese
Candida mycoderma	Limburger
Candida utilis	cheese
Candida valida	Feta cheese
Candida vini	Reblochon cheese
Candida zeylanoides	Reblochon cheese
Cystofilobasidium infirmominiatum	cheese
Debaryomyces hansenii	Red smear cheese
Debaryomyces hansenii	Reblochon cheese
Debaryomyces kloeckeri	Limburger
Fusarium domesticum	Vacherin cheese
Fusarium solani	Vacherin cheese
Geotrichum candidum	cheese
Kluyveromyces lactis	cheese
Kluyveromyces marxianus	cheese
Lecanicillium lecanii	cheese
Mucor plumbeus	cheese
Mucor racemosus	cheese
Penicillium album	cheese
Penicillium camemberti	Edelschimmel - cheese
Penicillium caseifulvum	Edelschimmel - cheese
Penicillium chrysogenum	cheese
Penicillium chrysogenum	Noble mold salami
Penicillium commune	surface ripened cheese
Penicillium nalgiovense	cheese
Penicillium roqueforti	Blue cheese like Roquefort
Rhodosporidium infirmominiatum	cheese
Rhodotorula minuta	Red smear cheese
Saccharomyces cerevisiae	cheese
Torulaspora delbrueckii	Red smear cheese
Trichosporon seinelii	Red smear cheese
Trichothecium domesticum	Saint Nectaire cheese
Verticillium lecanii	Tomme cheese
Yarrowia lipolytica	Raclette cheese
Yarrowia lipolytica	Red smear cheese

Mushrooms in the manufacture of other foods

Microorganism	Food or processing	Individual evidence
Aspergillus niger	Awamori , citric acid (E 330)
Aspergillus oryzae	Miso
Aspergillus oryzae	soy sauce
Aspergillus sojae	Miso
Aspergillus sojae	soy sauce
Candida colliculosa	kefir
Candida milleri	Sour Dough Bread
Candida valida	sourdough
Issatchenkia orientalis	kefir
Kazachstania exigua	kefir
Kazakhstan unispora	kefir
Mucor hiemalis	Soybean curd
Penicillium nalgiovense	Noble mold salami
Penicillium solitum	fermented lamb - meat
Pichia fermentans	Dairy products
Pichia fermentans	kefir
Pichia fermentans	Olives
Rhizopus microsporus var. Oligosporus	Oncom
Rhizopus microsporus var. Oligosporus	Tempeh
Saccharomyces cerevisiae	loaf
Yarrowia lipolytica	Dairy products
Zygotorulaspora florentina	kefir

Mushrooms in beverage production

Microorganism	Food or processing	Individual evidence
Aspergillus acidus	Pu-erh tea
Aspergillus oryzae	sake
Cyberlindnera mrakii	Wine
Dekkera bruxellensis	Lambic - Geuze - beer
Pichia fermentans	Wine
Saccharomyces bayanus	beer
Saccharomyces bayanus	Cider
Saccharomyces bayanus	Wine
Saccharomyces carlsbergensis	Lager
Saccharomyces cerevisiae	ale
Saccharomyces cerevisiae	Cider
Saccharomyces cerevisiae	Wine
Saccharomyces pastorianus	Lager
Saccharomyces uvarum	Lager

literature

F. Bourdichon, S. Casaregola, C. Farrokh, JC Frisvad, ML Gerds, WP Hammes, J. Harnett, G. Huys, S. Laulund, A. Ouwehand, IB Powell, JB Prajapati, Y. Seto, E. Ter Schure, A. Van Boven, V. Vankerckhoven, A. Zgoda, S. Tuijtelaars, EB Hansen: Food fermentations: microorganisms with technological beneficial use. In: International journal of food microbiology. Volume 154, Number 3, March 2012, ISSN 1879-3460 , pp. 87-97, doi : 10.1016 / j.ijfoodmicro.2011.12.030 , PMID 22257932 . (PDF) .
RF Schwan, AE Wheals: The microbiology of cocoa fermentation and its role in chocolate quality. In: Critical reviews in food science and nutrition. Volume 44, Number 4, 2004, ISSN 1040-8398 , pp. 205-221, doi : 10.1080 / 10408690490464104 , PMID 15462126 .

Individual evidence

↑ ^a ^b ^c ^d Microbe Wiki, "Chocolate"
↑ ^a ^b ^c ^d ^e ^f ^g M. M. Ardhana, GH Fleet: The microbial ecology of cocoa bean fermentations in Indonesia. In: International journal of food microbiology. Volume 86, Number 1-2, September 2003, ISSN 0168-1605 , pp. 87-99, PMID 12892924 .
↑ ^a ^b Christine L. Case, The Microbiology of Chocolate ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. @1@ 2Template: Dead Link / www.smccd.net , Skyline College.
↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l F. Bourdichon, S. Casaregola, C. Farrokh, JC Frisvad, ML Gerds, WP Hammes, J. Harnett, G. Huys, S. Laulund, A. Ouwehand, IB Powell, JB Prajapati, Y. Seto, E. Ter Schure, A. Van Boven, V. Vankerckhoven, A. Zgoda, S. Tuijtelaars, EB Hansen: Food fermentations: microorganisms with technological beneficial use. In: International journal of food microbiology. Volume 154, Number 3, March 2012, ISSN 1879-3460 , pp. 87-97, doi : 10.1016 / j.ijfoodmicro.2011.12.030 , PMID 22257932 . (PDF) .
↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o ^p ^q ^r ^s ^t ^u ^v ^w ^x ^y ^z ^aa ^ab ^ac ^ad ^ae ^af ^ag ^ah ^ai ^aj ^ak ^al ^am ^an ^ao ^ap ^aq Egon Bech Hansen: Microorganisms with technologically beneficial use. ( Memento of the original from February 26, 2015 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. presented at the IDF World Dairy Summit 2011. @1@ 2

↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o ^p ^q ^r ^s ^t Barry A. Law, Adnan Tamime (Ed.): Technology of Cheesemaking . (= Society of Dairy Technology series). 2nd Edition. Wiley-Blackwell by John Wiley & Sons, Chichester (West Sussex, United Kingdom) 2010, doi: 10.1002 / 9781444323740 , ISBN 978-1-4443-4789-0 (English).

↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o ^p ^q ^r : 2002 Inventory of Microorganisms with a documented history of use in food. IDF Bulletin 377, 2002. (PDF) ( Memento of the original from October 7, 2014 in the Internet Archive ) Info: The archive link was automatically inserted and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. . @1@ 2

↑ ^a ^b ^c NOTE: Candida mycoderma , Candida valida and / or Candida vini are occasionally mentioned as starter cultures for wine, but they only produce floral off-shades

^ ^A ^b A. Hosono, F. Tokita: "The lipolytic properties of Candida mycoderma and Debaryomyces kloeckeri isolated from Limburger Cheese and some properties of the lipases produced by these yeasts." ( Page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. Nihon Chikusan Gakkaiho (1970). Volume 41, Issue 10, pp. 519-527.@1@ 2

↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k Arthur P. Riley: New Developments in Food Policy, Control and Research. Nova Publishers, 2005. ISBN 978-1-59454-957-1 . P. 35.

↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j Robert Wayne Hutkins: Microbiology and Technology of Fermented Foods. Volume 22 of Institute of Food Technologists Series, John Wiley & Sons, 2006. ISBN 978-0-470-27624-2 . Pp. 75-76.

^ Walid A. Lotfy, Khaled M. Ghanem, Ehab R. El-Helow: Citric acid production by a novel Aspergillus niger isolate: II. Optimization of process parameters through statistical experimental designs . In: Bioresource Technology (2007), Volume 98, Issue 18, pp. 3470-3477, doi: 10.1016 / j.biortech.2006.11.032 . PMID 17317159 .

[MicrobeWiki-1] Microbe Wiki, "Chocolate"

[PMID_12892924-2] ↑ ^a ^b ^c ^d ^e ^f ^g M. M. Ardhana, GH Fleet: The microbial ecology of cocoa bean fermentations in Indonesia. In: International journal of food microbiology. Volume 86, Number 1-2, September 2003, ISSN 0168-1605 , pp. 87-99, PMID 12892924 .

[Case-3] Christine L. Case, The Microbiology of Chocolate ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. @1@ 2Template: Dead Link / www.smccd.net , Skyline College.

[PMID_22257932-4] ↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l F. Bourdichon, S. Casaregola, C. Farrokh, JC Frisvad, ML Gerds, WP Hammes, J. Harnett, G. Huys, S. Laulund, A. Ouwehand, IB Powell, JB Prajapati, Y. Seto, E. Ter Schure, A. Van Boven, V. Vankerckhoven, A. Zgoda, S. Tuijtelaars, EB Hansen: Food fermentations: microorganisms with technological beneficial use. In: International journal of food microbiology. Volume 154, Number 3, March 2012, ISSN 1879-3460 , pp. 87-97, doi : 10.1016 / j.ijfoodmicro.2011.12.030 , PMID 22257932 . (PDF) .

[Hansen-5] ↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o ^p ^q ^r ^s ^t ^u ^v ^w ^x ^y ^z ^aa ^ab ^ac ^ad ^ae ^af ^ag ^ah ^ai ^aj ^ak ^al ^am ^an ^ao ^ap ^aq Egon Bech Hansen: Microorganisms with technologically beneficial use. ( Memento of the original from February 26, 2015 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. presented at the IDF World Dairy Summit 2011. @1@ 2

[Tamime-6] ↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o ^p ^q ^r ^s ^t Barry A. Law, Adnan Tamime (Ed.): Technology of Cheesemaking . (= Society of Dairy Technology series). 2nd Edition. Wiley-Blackwell by John Wiley & Sons, Chichester (West Sussex, United Kingdom) 2010, doi: 10.1002 / 9781444323740 , ISBN 978-1-4443-4789-0 (English).

[IDF_2002-7] ↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o ^p ^q ^r : 2002 Inventory of Microorganisms with a documented history of use in food. IDF Bulletin 377, 2002. (PDF) ( Memento of the original from October 7, 2014 in the Internet Archive ) Info: The archive link was automatically inserted and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. . @1@ 2

[flowers-8] NOTE: Candida mycoderma , Candida valida and / or Candida vini are occasionally mentioned as starter cultures for wine, but they only produce floral off-shades

[Hosono-9] A ^b A. Hosono, F. Tokita: "The lipolytic properties of Candida mycoderma and Debaryomyces kloeckeri isolated from Limburger Cheese and some properties of the lipases produced by these yeasts." ( Page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. Nihon Chikusan Gakkaiho (1970). Volume 41, Issue 10, pp. 519-527.@1@ 2

[Riley-10] ↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k Arthur P. Riley: New Developments in Food Policy, Control and Research. Nova Publishers, 2005. ISBN 978-1-59454-957-1 . P. 35.

[Hutkins-11] ↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j Robert Wayne Hutkins: Microbiology and Technology of Fermented Foods. Volume 22 of Institute of Food Technologists Series, John Wiley & Sons, 2006. ISBN 978-0-470-27624-2 . Pp. 75-76.

[12] Walid A. Lotfy, Khaled M. Ghanem, Ehab R. El-Helow: Citric acid production by a novel Aspergillus niger isolate: II. Optimization of process parameters through statistical experimental designs . In: Bioresource Technology (2007), Volume 98, Issue 18, pp. 3470-3477, doi: 10.1016 / j.biortech.2006.11.032 . PMID 17317159 .