Many fungi and microorganisms have been domesticated by humans for use in food production, medicine, and research. The following is a list of domesticated fungi and microorganisms:
Food Organism Use Agaricus bisporus Eaten; "Button mushroom" or "portabello mushroom". Aspergillus oryzae Fermentation of traditional Japanese foods and beverages. bacteria (for cheese, yogurt, kephir, buttermilk, sour cream, kombucha tea, spirulina) Lactic acid bacteria Fermentation of dairy, plants, and meats. Lactobacillus delbrueckii Production of yogurt (Bulgaria). Lactococcus casei Production of cheese (with a fruity flavor). Lactococcus helveticus Production of cheese, including swiss cheese. Lactococcus lactis Production of cheese. Leuconostoc mesenteroides Fermentation of sauerkraut. Moulds (for making cheese, tempeh, Quorn, Pu-erh and some sausages) Edible mushrooms Food Oenococcus oeni Involved in wine fermentation. Saccharomyces cerevisiae Fermentation of beer and wine; leavening of bread. Streptococcus thermophilus Production of yogurt (France, United Kingdom). Yeasts Baking, winemaking, brewing Ustilago maydis Huitlacoche Arthrospira spp. Dietary supplement
Research and medicine Organism Use viruses (for vaccines and research) bacteria (for making drugs) molds (for making antibiotics)
Industry
Organism Use bacteria Chemical production
See also List of domesticated plants List of domesticated animals Agriculture
References