| Organism | Use |
|---|
| Agaricus bisporus | Eaten; "Button mushroom" or "portabello mushroom".[1] |
| Aspergillus oryzae | Fermentation of traditional Japanese foods and beverages.[2] |
| bacteria | (forcheese,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, includingswiss cheese.[3] |
| Lactococcus lactis | Production of cheese.[3] |
| Leuconostoc mesenteroides | Fermentation ofsauerkraut.[3] |
| Moulds | (for makingcheese,tempeh,Quorn,Pu-erh and somesausages) |
| 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 |
| Arthrospira spp. | Dietary supplement |
