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:
| 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, spirulina) |
| 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 |
| Ustilago maydis | Huitlacoche |
| Organism | Use |
|---|---|
| viruses | (for vaccines and research) |
| bacteria | (for making drugs) |
| molds | (for making antibiotics) |
| Organism | Use |
|---|---|
| bacteria | Chemical production |