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Fungi as a Source of Food

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  • Authors: Joëlle Dupont1, Sylvie Dequin2, Tatiana Giraud3, François Le Tacon4, Souhir Marsit5, Jeanne Ropars6, Franck Richard7, Marc-André Selosse8
  • Editors: Joseph Heitman10, Barbara J. Howlett11, Eva Holtgrewe Stukenbrock12
    Affiliations: 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: SPO, INRA, SupAgro, Université Montpellier, 34060 Montpellier, France; 6: Institut Pasteur, INRA, Unité Biologie et Pathogénicité Fongiques, 75015 Paris, France; 7: CEFE-CNRS, UMR 5175, Equipe Interactions Biotiques, 34 293 Montpellier Cedex 5, France; 8: 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; 9: Department of Plant Taxonomy and Nature Conservation, University of Gdansk, Wita Stwosza 59, 80-308 Gdansk, Poland; 10: Department of Molecular Genetics and Microbiology, Duke University Medical Center, Durham, NC 27710; 11: School of Biosciences, The University of Melbourne, Victoria, NSW 3010, Australia; 12: Environmental Genomics, Christian-Albrechts University of Kiel, Kiel, Germany, and Max Planck Institute for Evolutionary Biology, Plön, Germany
  • Source: microbiolspec June 2017 vol. 5 no. 3 doi:10.1128/microbiolspec.FUNK-0030-2016
  • Received 13 October 2016 Accepted 20 March 2017 Published 09 June 2017
  • Joëlle Dupont, jdupont@mnhn.fr
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  • 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.

  • Citation: Dupont J, Dequin S, Giraud T, Le Tacon F, Marsit S, Ropars J, Richard F, Selosse M. 2017. Fungi as a Source of Food. Microbiol Spectrum 5(3):FUNK-0030-2016. doi:10.1128/microbiolspec.FUNK-0030-2016.

Key Concept Ranking

Food and Beverages
Alcoholic Beverages
Food Safety
Food Products
Alcoholic Fermentation


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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.

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Image of FIGURE 1

Relationships between species and their industrial hybrids. Tree topology was obtained using a subset of 25,000 single nucleotide polymorphisms selected after genome alignment.

Source: microbiolspec June 2017 vol. 5 no. 3 doi:10.1128/microbiolspec.FUNK-0030-2016
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Image of FIGURE 2

Two hypotheses regarding origins of based on shared chromosomal translocations and differences in ploidy between groups 1 and 2. Hybridization between diploid Sc and Se types occurred before chromosomal translocations, whereas chromosomal deletions occurred only in ancestral group 1 strains. After hybridization between haploid Sc and diploid Se types and chromosomal translocations, ancestral group 2 strains gained another Sc type (i.e., a second hybridization event occurred). Chromosomal deletion or loss of heterozygosity (LOH) explains single nucleotide polymorphisms observed when comparing reference genomes.

Source: microbiolspec June 2017 vol. 5 no. 3 doi:10.1128/microbiolspec.FUNK-0030-2016
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Two centuries of domestication of the Périgord black truffles and production in France

Source: microbiolspec June 2017 vol. 5 no. 3 doi:10.1128/microbiolspec.FUNK-0030-2016

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