Summary
Filamentous fungi are ubiquitous microorganisms, comprising approximately 150,000 documented species, although global estimates suggest a total diversity of 11 million species. The role of filamentous fungi in the food supply chain is complex, balancing production benefits with risks of contamination and health concerns. These fungi have both positive and negative impacts on the food industry, reflecting their duality. Historically, fungi have played a key role in the production of antibiotics, such as penicillin, and have revolutionized food production, particularly cheese manufacturing, by contributing to the development of new sensory traits. Currently, filamentous fungi are extensively used in food production for biomass, protein, acid, enzyme, pigment, and biopolymer production, and t
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