Maheshwari, G.G.MaheshwariAhlborn, J.J.AhlbornRühl, M.M.Rühl2022-05-062022-05-062021https://publica.fraunhofer.de/handle/publica/41530910.1016/B978-0-12-819990-9.00015-92-s2.0-851177931252-s2.0-85171522196Fermented foods and beverages, a result of microbial activity, make for indispensable components of every community in the world and play a crucial role in human health and culture. In this regard, fungi have been used to yield products that can be utilized by humans, long before the development of bioprocess engineering methods to control fermentations. Today, some of these foods are developed industrially and, with the help of modern technology and automation, are being produced in large scales for human consumption. This article aims to review some of the many known foods fermented by fungi, focusing on the main representatives for beverages, seasonings and stable food, as well as new inventions.en540571572book article