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Filamentous fungi are ubiquitous microorganisms, comprising approximately 150,000 documented species, although global estimates suggest a total diversity of 11 million species. The role of filamentous fungi in the food supply chain is complex, balancing production benefits with risks of contamination and health concerns. These fungi have both positive and negative impacts on the food industry, reflecting their duality. Historically, fungi have played a key role in the production of antibiotics, such as penicillin, and have revolutionized food production, particularly cheese manufacturing, by contributing to the development of new sensory traits. Currently, filamentous fungi are extensively used in food production for biomass, protein, acid, enzyme, pigment, and biopolymer production, and the commercialization of fungal cultures has been well established. However, research into new fungal strains for food applications continues to emerge. However, filamentous fungi are a major cause of spoilage in the food industry. Due to their reproductive characteristics, they can contaminate food and lead to mold growth, causing flavors and odor. A significant concern is mycotoxin-producing fungi, as the ingestion of mycotoxins has been linked to adverse health effects. Despite ongoing studies, the mechanisms behind mycotoxin production remain incompletely understood. This review aims to explore both the positive and negative aspects of filamentous fungi in the food industry, highlighting the current challenges in their commercialization and the potential negative impacts they have on food safety and quality.
Souza et al. (Tue,) studied this question.