139
Table 8.2 List of food and beverages produced using fungi and used directly as food
Product type
Raw material Species
Process
Commercial product
Miscellaneous
industrial
products
Saccharomyces
cerevisiae
Enzyme
synthesis,
invertase
Used in preparation
of soft-centre candies,
e.g. cordial cherries
Starch
Aspergillus niger
Aerobic
metabolism
Citric acid
Aspergillus niger
Produce
alpha-dgalactosidase
enzyme
Enzyme suppresses
methane production
in humans
Starch
Aspergillus sp.
Synthesis of
amylase enzymes
Used for bread
making and textile
fibres
Aspergillus sp.
Synthesis of
pectinase
enzymes
Clarification of fruit
juices
Corn starch
solution
Penicillium
notatum
Aerobic
metabolism
Penicillin
Synthesis of
enzyme, glucose
oxidase
Removal of oxygen
from canned fruits,
dried milk and other
products
Corn starch
solution
Fusarium
moniliforme
Aerobic synthesis Plant
hormone-gibberellin
Cheeses
Milk curd
Penicillium
roqueforti
Production of
blue pigment
Roquefort cheese
Milk curd
Penicillium
candidum and P.
camemberti
Aerobic
metabolism
Brie, Camembert and
Limburger cheeses
Alcoholic
beverages
Germinated
grain (malt)
Saccharomyces sp. Natural
fermentation
Beer
Fruit juice
Natural
fermentation
Wine
Rice
Natural
fermentation
Sake
Fruit juice
Fermentation and
distillation
Brandy
Grain mash
Fermentation and
distillation
Whiskey
Molasses
Fermentation and
distillation
Rum
Potatoes
Fermentation and
distillation
Vodka
Agave
Fermentation
Tequila
8 Fungal Production of Food Supplements