41
Table 4.1 Various fungal species used in food and beverage industry
Types of
products
Fungal species
Product
Raw
materials Process
References
Asian
foods
Rhizopus
oligosporus, R.
oryzae or Mucor sp.
Tempe
Soya
beans
Multiplestage
fermentation
Ko (1986), Nout
(1992) and Nout
(1995)
Monascus
purpureus, M. anka
or M. ruber
Red kojic rice,
angkak
Rice
Natural
fermentation
Lim (1991)
Actinomucor
elegans, A.
taiwanensis, Mucor
hiemalis, M.
silvaticus, M.
praini, M.
subtillissimus or
Rhizopus chinensis
Furu (sufu)
Soya
beans
Solidsubstrate
fermentation
Wang and Fang
(1986)
Aspergillus oryzae
or A. sojae,
Aspergillus tamarii
and Saccharomyces
rouxii
Soy sauce
Soya
beans,
wheat
Solidsubstrate
fermentation
Ko (1986),
Wang and Fang
(1986), Nout
(1995) and
Fukushima
(1998)
Aspergillus oryzae,
A. soyae,
Saccharomyces
rouxii, Candida
etchellsii
Miso
Soya
beans
Fermentation Ko (1986),
Wang and Fang
(1986), Nout
(1995) and
Fukushima
(1998)
Fusarium
venenatum
Quorn
(mycoprotein)
Fungal
mycelium
Fermentation Hosseini et al.
(2009)
Tuber
melanosporum
Truffles
Fruiting
body
Fermentation Talou et al.
(1989) and
Riccioni et al.
(2008)
Bakery
products
Saccharomyces
cerevisiae
Bread
Allpurpose
flour
Solid-state
fermentation
Mondal and
Datta (2007)
Saccharomyces
cerevisiae
Bagels
(Austrian
bread)
Allpurpose
flour
Natural
fermentation
Mondal and
Datta (2007)
Cheese
industry
Penicillium
candidum, P.
camemberti
Brie,
Camembert
and Limburger
cheese
Milk
Solid-state
fermentation
Hymery et al.
(2014)
Penicillium
roqueforti
Roquefort
cheese
Milk
Solid-state
fermentation
Hymery et al.
(2014)
Coffee
Saccharomyces sp. Coffee powder Coffee
beans
Fermentation Lee et al. (2015)
(continued)
4 Fungi in Food Bioprocessing