# The Role of Fungi in Food Production and Processing
## 1 Introduction
### Historical Perspectives and Milestones in the Study of Fungi in Food
Yeast-form fungi have been cultivated since 7500 BCE (e.g., _Saccharomyces cerevisiae_ and _Saccharomyces pastorisurus_) and are used for making bread, wine, and beer, while filamentous fungi are used for the maturation of cheeses [42] and for rice-alcohol production (yielding sake, also using _A. oryzae_), [43; 44]. This rich history underscores the interconnected relationship between fungi and culinary practices throughout human civilization. Various cultures worldwide have a long and distinguished tradition of consuming wild edible fungi, exemplified by products like Roquefort and Camembert cheeses [45; 46]. The earliest evidence of cheese making dates back to the 6 th millennium BCE in Poland. Discoveries of milk fat in sieve vessels were initially documented [43] from the early Bronze Age (ca. 3800 years ago), while residues of old cheese were discovered in tombs [47]. Neolithic farmers also practiced the production of cheese, enabling the preservation of milk during transportation in a nonperishable form. Additionally, cheese became more digestible for adults due to its lower lactose content compared to fresh milk [48]. In ancient times, lactic acid bacteria (LAB) were incorporated into fresh milk for cheese production to prevent milk from curdling. Subsequently, various mechanical methods were developed to drain the curd, such as carving, brewing, pressing, and grinding, and to mature cheeses. These advancements, occurring later in history, led to the wide variety of cheeses known today, including soft cheeses, blue-veined cheeses, and hard cheeses, including other cheeses [29]. Furthermore, the earliest evidence of human wine production dates back to the Neolithic period, coinciding with the development of winemaking techniques. Tartaric acid and treebinth resin were identified in a pottery jar dating from 5400 to 5000 BCE in Hajji Firruz, Iran, marking a significant early milestone in the history of winemaking [49]. There is also evidence indicating that the yeast _S. cerevisiae_ was responsible for wine fermentation in Egypt as early as 3150 BCE [50]. The techniques for wine fermentation originated in Mesopotamia and gradually expanded toward Europe, eventually spreading to the New World [51]. An example of fungi use in wine is the plant pathogenic fungus, _Botrytis cinerea_, \"noble rot\", which is known for its ability to concentrate sugar in the berry of the grape, producing a sweet and expensive wine. Noble rot wine is mainly produced in the South of France [52]. _S. cerevisiae_ can also be utilized for bread-making, hence its alternative name, baker's yeast. Scenes depicting bread-making have been uncovered in tombs dating back to the Ancient Egyptian civilization. The remains of cereals and bread on pottery have deepened our understanding of the baking techniques [53]. However, the documentation regarding the origin and spread of leavened bread is incomplete, leaving uncertainty about whether yeasts originated from cereals or from the process of fermenting beer [54]. This uncertainty persisted until the late 19 th century, when the exclusive production of baker's yeast for bread dough commenced. Initially, the production of distiller's yeast involved extracting it from mashed grains before transitioning to the more economical source of assimilable sugar, molasses [55]. Moreover, the variation in yeast's physiological traits, along with the quality of other ingredients and the mechanical processes employed, yield two primary types of beers: pale or lager-style beers. Ales have been brewed since ancient times, potentially as early as 6000 BCE [56]. Lager beer production, initially confined to cool seasons, underwent significant expansion following two key developments: the invention of the refrigerating machine by [PERSON] in 1871 and the development of pure yeast cultures by [PERSON] in 1883. Regarding truffles, while they may have been initially gathered as a natural resource, direct reports confirming this are lacking.