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Microbiol Spectr. 2017 Jun;5(3). doi: 10.1128/microbiolspec.FUNK-0030-2016.

Fungi as a Source of Food.

Author information

1
Institut de Systématique, Evolution et Biodiversité, ISYEB - UMR 7205 - CNRS, MNHN, UPMC, EPHE, Muséum National d'Histoire Naturelle, Sorbonne Universités, CP39, 75231 Paris Cedex 5, France.
2
SPO, INRA, SupAgro, Université Montpellier, 34060 Montpellier, France.
3
Ecologie Systématique Evolution, Univ. Paris-Sud, CNRS, AgroParisTech, Université Paris-Saclay, F-91400 Orsay, France.
4
INRA, Université de Lorraine, UMR1136 Interactions Arbres-Microorganismes, Laboratoire d'Excellence ARBRE, F-54280 Champenoux, France.
5
Institut Pasteur, INRA, Unité Biologie et Pathogénicité Fongiques, 75015 Paris, France.
6
CEFE-CNRS, UMR 5175, Equipe Interactions Biotiques, 34 293 Montpellier Cedex 5, France.

Abstract

In this article, we review some of the best-studied fungi used as food sources, in particular, the cheese fungi, the truffles, and the fungi used for drink fermentation such as beer, wine, and sake. We discuss their history of consumption by humans and the genomic mechanisms of adaptation during artificial selection.

[Indexed for MEDLINE]

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