Table 1 Overview of different fungal species in traditional food applications.
From: Recent advances in the intellectual property landscape of filamentous fungi
Application | Product | Fungal species |
|---|---|---|
Beverages | Beer, rum, wine | Saccharomyces cerevisae |
Sake | Aspergillus oryzae | |
Cheeses | Roquefort, Blue cheese | Penicillium roqueforti |
Camembert, brie, soft ripened | Penicillium camemberti | |
Reblochon | Geotrichum candidum | |
Other food products | Ang-Kak | Monascus purpureus |
Doenjang | Aspergillus oryzae | |
Miso | Aspergillus oryzae, A. sojae | |
Hamanatto | Aspergillus oryzae | |
Oncom | Neurospora intermedia, Rhizopus oligosporus | |
Shoyu (soy sauce) | Aspergillus oryzae, A. sojae | |
Tempeh | Rhizopus oligosporus | |
Viili | Geotrichum candidum | |
Salami | Penicillium nalgiovense |