“List of domesticated fungi and microorganisms”的意思、由来-开放百科全书

Many fungi and microorganisms have been domesticated by humans for use in food production, medicine, and research. And the relationship between the types of bacteria The following is a list of domesticated fungi and microorganisms:

Food

Organism

Use

Agaricus bisporus

Eaten; "Button mushroom" or "portabello mushroom".^[1]

Aspergillus oryzae

Fermentation of traditional Japanese foods and beverages.^[2]

bacteria

(for cheese, yogurt, kephir, buttermilk, sour cream, kombucha tea)

Lactic acid bacteria

Fermentation of dairy, plants, and meats.^[3]

Lactobacillus delbrueckii

Production of yogurt (Bulgaria).^[3]

Lactococcus casei

Production of cheese (with a fruity flavor).^[3]

Lactococcus helveticus

Production of cheese, including swiss cheese.^[3]

Lactococcus lactis

Production of cheese.^[3]

Leuconostoc mesenteroides

Fermentation of sauerkraut.^[3]

Moulds

(for making cheese, tempeh, Quorn, Pu-erh and some sausages)

Edible mushrooms

Food

Oenococcus oeni

Involved in wine fermentation.^[3]

Saccharomyces cerevisiae

Fermentation of beer and wine; leavening of bread.^[4]

Streptococcus thermophilus

Production of yogurt (France, United Kingdom).^[3]

Yeasts

Baking, winemaking, brewing

Organism

Use

viruses

(for vaccines and research)

bacteria

(for making drugs)

molds

(for making antibiotics)

Organism

Use

bacteria

Chemical production

References

1. ^{{cite web|url=http://www.mushroomexpert.com/agaricus_bisporus.html |title=Agaricus bisporus:The Button Mushroom |publisher=MushroomExpert.com |accessdate=27 June 2016}}
2. ^{{cite journal|doi=10.1038/nature04300|pmid=16372010|title=Genome sequencing and analysis of Aspergillus oryzae|journal=Nature|volume=438|issue=7071|pages=1157–61|year=2005|last1=Machida|first1=Masayuki|last2=Asai|first2=Kiyoshi|last3=Sano|first3=Motoaki|last4=Tanaka|first4=Toshihiro|last5=Kumagai|first5=Toshitaka|last6=Terai|first6=Goro|last7=Kusumoto|first7=Ken-Ichi|last8=Arima|first8=Toshihide|last9=Akita|first9=Osamu|last10=Kashiwagi|first10=Yutaka|last11=Abe|first11=Keietsu|last12=Gomi|first12=Katsuya|last13=Horiuchi|first13=Hiroyuki|last14=Kitamoto|first14=Katsuhiko|last15=Kobayashi|first15=Tetsuo|last16=Takeuchi|first16=Michio|last17=Denning|first17=David W.|last18=Galagan|first18=James E.|last19=Nierman|first19=William C.|last20=Yu|first20=Jiujiang|last21=Archer|first21=David B.|last22=Bennett|first22=Joan W.|last23=Bhatnagar|first23=Deepak|last24=Cleveland|first24=Thomas E.|last25=Fedorova|first25=Natalie D.|last26=Gotoh|first26=Osamu|last27=Horikawa|first27=Hiroshi|last28=Hosoyama|first28=Akira|last29=Ichinomiya|first29=Masayuki|last30=Igarashi|first30=Rie|display-authors=5}}
3. ^¹²³⁴⁵⁶⁷{{cite journal|doi=10.1146/annurev.food.102308.124134|pmid=22129342|title=Genomic Evolution of Domesticated Microorganisms|journal=Annual Review of Food Science and Technology|volume=1|pages=397–414|year=2010|last1=Douglas|first1=Grace L.|last2=Klaenhammer|first2=Todd R.}}
4. ^{{cite journal|doi=10.1111/j.1365-294X.2007.03266.x|pmid=17498234|title=Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history|journal=Molecular Ecology|volume=16|issue=10|pages=2091–102|year=2007|last1=Legras|first1=Jean-LUC|last2=Merdinoglu|first2=Didier|last3=Cornuet|first3=Jean-Marie|last4=Karst|first4=Francis}}

2 : Agriculture-related lists|Lists of foods

Food

Research and medicine

Industry

See also

References