Food from fungi
- Cite this article as:
- Gilbert, F.A. & Robinson, R.F. Econ Bot (1957) 11: 126. doi:10.1007/BF02985303
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If and when economic conditions and technological advances become favorable, fungi may some day be significant in furnishing human food through their protein-synthesizing capacity. The yeast, Torulopsis, has already been utilized on a commercial scale in this direction in Germany, Jamaica, South Africa, India, California and Wisconsin.