Table 2.

Overview of some metabolites obtained from filamentous fungi and yeasts.

Adapted from Copetti [18]

Ingredient	Compound	Producing fungus	Application
Enzymes	Amylase	Aspergillus niger, A. oryzae	Production of glucose syrup, bread improvement, etc.
	Invertase	Saccharomyces cerevisiae, S. uvarium	Soft-centred candies, artificial honeys, confectioneries, liqueurs, etc.
	Galactosidase	Mortierella vinaceae	Beet sugar refining
	Lactase	Aspergillus niger, A. oryzae, Kluyveromyces marxianus, K. fragilis	Production of lactose-free milk and dairy products, upgrading cheese whey
	Pectins	Aspergillus niger, Aspergillus spp.	Juice clarification, improvement of grape juice yield, removing coffee mucilage, etc.
	Proteases	Aspergillus oryzae, Aspergillus spp.	Bread improvement, chill proofing of beer, milk coagulation, meat tenderization, etc.
Fatty acids	O3 and O6	Mortierella alpina, Saccharomyces cerevisiae, Candida lipolytica	Addition of polyunsaturated fat acids (bioactive compounds) to the composition of food and food products
Flavouring	Blue cheese flavour	Penicillium roqueforti	Impress blue cheese flavour in food products
	Bitter almond flavour	Ischnoderma spp.	Impress almond flavour in food products
	Roselike odor	Saccharomyces spp., Kluyveromyces spp.	General food flavouring
	Fruity, nutty, and fatty odor	Candida lipolytica, Pichia ohmeri	General food flavouring
Organic acids	Citric acid	Aspergillus niger, Candida lipolytica	Soft drinks, jams, jellies, candies, frozen fruits, dairy products, wine, etc.
	Gluconic acid	Aspergillus niger	Cleansing milk, beer and soft drinks bottles, baking products, etc.
Pigments and vitamins	Beta-carotene	Blakeslea trispora	Orange-red food colorants, vitamin A precursor and antioxidant
	Lycopene	Blakeslea trispora	Red food colorant and bioactive compound
	Monascus pigments	Monascus spp.	Spice and yellow, orange and red food colorants in Asia, meet preservatives
	Natural red	Penicillium oxalicum	Red food colorant
	Riboflavin	Ashbya gossypii	Yellow colorant and B2 vitamin