ABSTRACT
Fermentation has long been used by humans for preserving food and for enhancing the nutritional and gastronomical values of foods. Broadly defi ned, fermentation refers to any form of food processing that involves the conversion of carbohydrates to alcohols and carbon dioxide or to organic acids using fungi, bacteria, or a combination thereof, under anaerobic conditions. One of the best-known fermentations in contemporary culture is the chemical conversion of sugars into ethanol by unicellular fungi to produce alcoholic beverages such as wine, beer, and cider (Chapter 2 in this book). While fi lamentous fungi are known to play very important roles in medicine (e.g., for producing antibiotics), industry (e.g., for producing enzymes), agriculture (as edible mushrooms), and forestry (ectomycorrhizal fungi), their roles in food fermentation is far less appreciated. In this chapter, we provide an overview of the diversity of fi lamentous fungi as well as their roles in representative fermented foods from broad regions of the world. The major sections are divided according to the types (genus) of fi lamentous fungi. Within each genus, we describe the major fermented foods that the specifi c fungi are found in, including their roles in the fermentation processes. The problems and potential opportunities for future research are discussed.
