List of domesticated fungi and microorganisms

Template:Short description 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:

Food

Organism	Use
Agaricus bisporus	citation	CitationClass=web }}</ref>
Aspergillus oryzae	Fermentation of traditional Japanese foods and beverages.<ref>Template:Cite journal</ref>
bacteria	(for cheese, yogurt, kephir, buttermilk, sour cream, kombucha tea, spirulina)
Lactic acid bacteria	Fermentation of dairy, plants, and meats.<ref name=Douglas2010>Template:Cite journal</ref>
Lactobacillus delbrueckii	Production of yogurt (Bulgaria).<ref name=Douglas2010/>
Lactococcus casei	Production of cheese (with a fruity flavor).<ref name=Douglas2010/>
Lactococcus helveticus	Production of cheese, including swiss cheese.<ref name=Douglas2010/>
Lactococcus lactis	Production of cheese.<ref name=Douglas2010/>
Leuconostoc mesenteroides	Fermentation of sauerkraut.<ref name=Douglas2010/>
Moulds	(for making cheese, tempeh, Quorn, Pu-erh and some sausages)
Edible mushrooms	Food
Oenococcus oeni	Involved in wine fermentation.<ref name=Douglas2010/>
Saccharomyces cerevisiae	Fermentation of beer and wine; leavening of bread.<ref>Template:Cite journal</ref>
Streptococcus thermophilus	Production of yogurt (France, United Kingdom).<ref name=Douglas2010/>
Yeasts	Baking, winemaking, brewing
Ustilago maydis	Huitlacoche
Arthrospira spp.	Dietary supplement

Research and medicine

Organism	Use
viruses	(for vaccines and research)
bacteria	(for making drugs)
molds	(for making antibiotics)

Industry

Organism	Use
bacteria	Chemical production

See also

• List of domesticated plants
• List of domesticated animals
• Agriculture