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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