# The Role of Fungi in Food Production and Processing
## 1 Introduction
### Overview of the Significance of Fungi in the Context of Food Microbiology and Processing
Considering the rich nutritional content of mushrooms, they can serve as a prebiotic source, promoting the development and balance of beneficial gut bacteria known as probiotics, leading to various health advantages [16; 17]. Furthermore, [PERSON] et al. 's [18] research indicates that mushrooms serve as a repository of various bioactive compounds (terpenes, phenolic compounds, and polysaccharides), which aid in bolstering the immune system. Due to these components, mushrooms demonstrate antioxidant, anti-inflammatory, and antimicrobial properties. These advantages of mushrooms for health and their consumption can potentially lead to the creation of a diet that is well-balanced [7]. For thousands of years, filamentous fungi, a class of fungi, have been used for food production. These fungi are consumed by humans, often not in their raw state but as additives in various food items. Filamentous fungi are renowned for producing numerous secondary metabolites with potential health benefits [19] and are typically engaged in the creation of well-known culinary items such soy sauce, miso, and tempeh. Some filamentous fungi species have a higher protein content compared to most mushrooms, making them promising candidates for alternative protein sources. Recently, filamentous fungi have garnered significant attention in research circles for their potential innovative applications across a wide range of food products, including their established role as alternative proteins [20]. Another type of fungi commonly used in the food industry is yeast. Yeast cells and fungal mycelium are cultivated to produce protein-rich, nutritious food for both human and animal consumption. Yeasts are favored for their ability to carry out fermentation processes [21]. They contribute to the production of essential food items such as bread and cheese, which can enhance flavor and preserve the food. Fermentation is one of the oldest ways of food processing and is of great economic importance. However, only specific strains of yeast are chosen to conduct the fermentation process. The occurrence, production, characteristics, and utilization of fermented foods are extensively documented [22; 23; 24]. The selection of specific yeast strains depends on three primary factors: their ability to survive the processing conditions, their capacity to generate gas during fermentation, and their capability to contribute a desired flavor to the food product [7; 25]. They also have a notable role in industrial fermentation for the production of various organic substances, such as amino acids [17]. Additionally, yeasts serve a significant function role in alcoholic and non-alcoholic beverages. The most commonly used strain for this purpose is _Saccharomycescescerevisiae_[17]. Finally, yeasts are employed not only for fermentation processes but also to improve the flavor and texture or initiate maturation in various products [7; 26]. Inevitably, naturally existing impurities in food may originate from either chemical or biological sources. Mycotoxins act as harmful secondary metabolites that are produced by fungi and are a major source of worry. Toxic fungi are abundant in nature and are regularly found in food sources worldwide, despite efforts to minimize fungal contamination. This is mostly because of mold growth on vulnerable agricultural goods, such as cereal grains, nuts, and fruits. Although a variety of mycotoxins are present in nature, only a notably small quantity can lead to food degradation. The three main genera of fungi associated with toxins in food are the _Aspergillus_, the _Fusarium_ and the _Penicillium_. The mycotoxins produced by these fungi are highly diverse. In summary, fungi and their by-products have the potential to induce food spoilage; thus, comprehending their physiological characteristics and chemical composition is essential for enhancing food production quality [27].