Fungi as a Source of Food-Reference-Cited by-同舟云学术

Fungi as a Source of Food

Published:2017-05-19 Issue:3 Volume:5 Page:
ISSN:2165-0497
Container-title:Microbiology Spectrum
language:en
Short-container-title:Microbiol Spectr

Author:

Dupont Joëlle¹,Dequin Sylvie²,Giraud Tatiana³,Le Tacon François⁴,Marsit Souhir²,Ropars Jeanne⁵,Richard Franck⁶,Selosse Marc-André¹⁷

Affiliation:

1. Institut de Systématique, Evolution et Biodiversité, ISYEB - UMR 7205 – CNRS, MNHN, UPMC, EPHE, Muséum National d’Histoire Naturelle, Sorbonne Universités, CP39, 75231 Paris Cedex 5, France

2. SPO, INRA, SupAgro, Université Montpellier, 34060 Montpellier, France

3. Ecologie Systématique Evolution, Univ. Paris-Sud, CNRS, AgroParisTech, Université Paris-Saclay, F-91400 Orsay, France

4. INRA, Université de Lorraine, UMR1136 Interactions Arbres-Microorganismes, Laboratoire d’Excellence ARBRE, F-54280 Champenoux, France

5. Institut Pasteur, INRA, Unité Biologie et Pathogénicité Fongiques, 75015 Paris, France

6. CEFE-CNRS, UMR 5175, Equipe Interactions Biotiques, 34 293 Montpellier Cedex 5, France

7. Department of Plant Taxonomy and Nature Conservation, University of Gdansk, Wita Stwosza 59, 80-308 Gdansk, Poland

Abstract

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.

Publisher

American Society for Microbiology

Subject

Infectious Diseases,Cell Biology,Microbiology (medical),Genetics,General Immunology and Microbiology,Ecology,Physiology

Link

https://journals.asm.org/doi/pdf/10.1128/microbiolspec.FUNK-0030-2016

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