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Food from fungi

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Abstract

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.

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Authors and Affiliations

  1. Battelle Memorial Institute, Columbus, Ohio

    Frank A. Gilbert & Radcliffe F. Robinson

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  1. Frank A. Gilbert
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  2. Radcliffe F. Robinson
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Gilbert, F.A., Robinson, R.F. Food from fungi. Econ Bot 11, 126–145 (1957). https://doi.org/10.1007/BF02985303

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