Literature DB >> 28597810

Fungi as a Source of Food.

Joëlle Dupont1, Sylvie Dequin2, Tatiana Giraud3, François Le Tacon4, Souhir Marsit2, Jeanne Ropars5, Franck Richard6, Marc-André Selosse1.   

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.

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Year:  2017        PMID： 28597810     DOI： 10.1128/microbiolspec.FUNK-0030-2016

Source DB:  PubMed          Journal:  Microbiol Spectr        ISSN： 2165-0497


  4 in total

1.  The Checklist of Sicilian Macrofungi: Second Edition.

Authors:  Valeria Ferraro; Giuseppe Venturella; Fortunato Cirlincione; Giulia Mirabile; Maria Letizia Gargano; Pasqualina Colasuonno
Journal:  J Fungi (Basel)       Date:  2022-05-25

2.  Food-Based Dietary Guidelines and Protein Quality Definitions-Time to Move Forward and Encompass Mycoprotein?

Authors:  Emma Derbyshire
Journal:  Foods       Date:  2022-02-23

3.  Effects of Five Filamentous Fungi Used in Food Processes on In Vitro and In Vivo Gut Inflammation.

Authors:  Maxime Poirier; Cindy Hugot; Madeleine Spatz; Gregory Da Costa; Alexia Lapiere; Chloé Michaudel; Camille Danne; Valérie Martin; Philippe Langella; Marie-Laure Michel; Harry Sokol; Patrick Boyaval; Mathias L Richard
Journal:  J Fungi (Basel)       Date:  2022-08-23

4.  Independent domestication events in the blue-cheese fungus Penicillium roqueforti.

Authors:  Emilie Dumas; Alice Feurtey; Ricardo C Rodríguez de la Vega; Stéphanie Le Prieur; Alodie Snirc; Monika Coton; Anne Thierry; Emmanuel Coton; Mélanie Le Piver; Daniel Roueyre; Jeanne Ropars; Antoine Branca; Tatiana Giraud
Journal:  Mol Ecol       Date:  2020-02-03       Impact factor: 6.185
  4 in total

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