The Role of Fungi in Food Production and Processing

Author:

Pouris John1ORCID,Kolyva Foteini2,Bratakou Spyridoula1,Vogiatzi Chrysovalantou Argyro1,Chaniotis Dimitrios3ORCID,Beloukas Apostolos1ORCID

Affiliation:

1. Laboratory of Molecular Microbiology and Immunology, Department of Biomedical Sciences, University of West Attica, 12243 Athens, Greece

2. Department of Botany, Faculty of Biology, National and Kapodistrian University of Athens, 15781 Athens, Greece

3. Laboratory of Anatomy-Pathological Anatomy & Physiology Nutrition, Department of Biomedical Sciences, School of Health and Care Sciences, University of West Attica, 12243 Athens, Greece

Abstract

Fungi play an important and multifaceted role in the production and processing of food, influencing various stages from cultivation to consumption. This paper explores the complex relationship between fungi and food systems, highlighting their diverse contributions. Firstly, fungi serve as essential agents in food cultivation, aiding in the breakdown of organic matter and the recycling of nutrients, and promoting plant growth through symbiotic relationships. Moreover, fungi such as yeasts and molds are integral to fermentation processes, yielding a wide array of fermented foods and beverages with unique flavors and textures. Additionally, fungi are indispensable in the creation of enzymes and bioactive compounds utilized in food processing, enhancing the nutritional value, shelf life, and safety. However, certain fungal species pose significant challenges as food spoilage agents and mycotoxin producers, necessitating stringent quality control measures. Understanding the intricate interplay between fungi and food systems is essential for optimizing food production, ensuring food security, and mitigating the risks associated with fungal contamination. This paper synthesizes current research to elucidate the important role that fungus play in shaping the modern food industry and underscores the importance of ongoing scientific inquiry in harnessing their potential for sustainable and safe food production.

Publisher

MDPI AG

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