Fungi are very important organisms. They decompose the dead organic matter into compost and release large amounts of carbon back to the atmosphere. Apart from all these foods, certain fungi can also be used as food as a result of their edible properties. Fungi are carefully removed and processed so that they can be eaten. Processing the mushrooms includes adding, removing or even modifying components to the mushrooms. The components may include flavors and some other nutritional elements like colors or vitamins. This is done to enhance the appeal of the food and also its taste. After this processing, the mushroom is fit for human consumption.
Fungi have been used right since the start of civilization. Their first few uses include fermentation to produce bread as well as wines. This use of fungi is still prevalent. The fungi that have to be used are very carefully selected today and the entire process is carried in a very organized manner with a lot of research and development. Mushroom, a type of fungi is used for eating. It is one of the most famous dishes in the world and it is relished by innumerable people from all over the world. Fungi are used in the synthesis of several other food materials.
Generally, we take various foods as well as food additives without the knowledge of its processes and one such food includes Soy sauce. Soy sauce is a salty liquid and dark brown in color with a meat flavor associated with high amino acids. This was initially produced in Japan using some microbial cultures. However, now the industrial process is well controlled and uses as per original process. Initially, the soy beans are immersed, cooked and mixed with wheat and aspergillus oryzae fungus is added. This fungus degrades the soy paste and hence brine is added and further growth is prevented. A liquid is obtainable after a month with high concentrations of simple sugars, amino acids and vitamins. This is separated, sterilized and bottled as soy sauce.
Today, various cheeses are sold with a Penicillium roquefortii strain and the eventual result is there is a blue streak apparent through the cheese. The famous blue cheeses comprise Gorgonzola, Roquefort, Danish Blue and Stilton. They impart a pungent flavor owing to the methyl ketones aerobic production. In reality many flavors are a result of bacteria production and fungi is completely responsible for the range of flavors including menthol, lactones and terpenes. Fungi produce compounds that neutralize bitter flavors. Nowadays, enhancement of flavor is considered to be unimportant in the industrial use. Fungi alter the food color. For instance, red wine is produced using Monoascus purpureus traditionally. Beta Carotene is also added to various foods.
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