In this article, we review some of the best-studied fungi used as food sources, in particular, the cheese fungi, the truffles, and the fungi used for drink fermentation such as beer, wine, and sake. We discuss their history of consumption by humans and the genomic mechanisms of adaptation during artificial selection.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11687497 | PMC |
| http://dx.doi.org/10.1128/microbiolspec.FUNK-0030-2016 | DOI Listing |
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