Summary
This review synthesises current knowledge on the dual role of filamentous fungi in the food industry, examining approximately 150,000 documented fungal species and their estimated 11 million total global diversity. The authors explore both established beneficial uses—including antibiotic production, cheese manufacturing, and enzyme/pigment generation—alongside significant risks including food spoilage, mould contamination, and mycotoxin production. The review identifies gaps in understanding mycotoxin mechanisms and articulates current commercialisation challenges for novel fungal strains intended for food applications.
Regional applicability
Given the United Kingdom's reliance on imported and domestically produced fermented foods, cheese manufacture, and processed foods vulnerable to fungal spoilage, this review's synthesis of contamination risks and safety standards is directly relevant to UK food safety regulation and industry practice. The findings are applicable to UK food manufacturers developing or sourcing fungal cultures for legitimate food production purposes.
Key measures
Qualitative synthesis of filamentous fungal species diversity, documented applications in food production, spoilage mechanisms, mycotoxin production pathways, and food safety concerns
Outcomes reported
The paper reviews both the beneficial industrial applications of filamentous fungi (biomass, protein, enzyme, and pigment production) and their negative impacts on food safety, including spoilage, mould growth, and mycotoxin contamination. The study examines current challenges in fungal strain commercialisation and their potential adverse health effects.
Topic tags
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