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A Millennium of Fungi, Food, and Fermentation

Hesseltine, C. W.·1965·Mycologia
DOI 10.1080/00275514.1965.12018201
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Abstract

SUMMARYProcedures for the pure culture preparation of some fermented but nonalcoholic foods are outlined. These include tempeh, ragi, sufu, shoyu, ang-kak, tea fungus, and miso. The fungi used in the manufacture of fermented foods belong to the yeasts, Mucorales, Aspergillus, Penicillium, and Monascus, with the almost complete exclusion of all other fungi. As a supplement, a list of food fermentations and references to their literature in which fungi are involved are given.

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Research works printed but not linked: 31

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  29. Went F. A. F. C., 1896, Verh. Koninklij. Akad. Wetenschappen II., 4, 3
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Metadata

Authors
Hesseltine, C. W.
Venue
Mycologia
Publisher
Informa UK Limited
Published
1965-03
Volume
57
Issue
2
Pages
149-197
ISSN
  • 0027-5514 (ISSN-L)
  • 1557-2536
DOI
10.1080/00275514.1965.12018201
OpenAlex
W2315898500
Cited by
336
References
0
FWCI
20.88
Type
journal article
Language
en
Open access
closed

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CoChat. (2026). Citation check: A Millennium of Fungi, Food, and Fermentation. https://app.cochat.ai/papers/10.1080/00275514.1965.12018201
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Hesseltine, C. W. (1965). A Millennium of Fungi, Food, and Fermentation. Mycologia. https://doi.org/10.1080/00275514.1965.12018201

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.