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Food from Fungi

Frank A. Gilbert and Radcliffe F. Robinson
Economic Botany
Vol. 11, No. 2 (Apr. - Jun., 1957), pp. 126-145
Published by: Springer on behalf of New York Botanical Garden Press
Stable URL: http://www.jstor.org/stable/4287926
Page Count: 20
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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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