carneum, P. paneum or P. psychrosexualis. The latter three species produce several mycotoxins ( Frisvad and Samson, 2004 and Houbraken et al., 2010) and have often been referred to as P. roqueforti ( Engel and von Milczewski, 1977, von Krusch et al., 1977, Olivigni and Bullerman, 1978, Engel and Prokopek, 1980, Teuber and Engel, 1983 and Erdogan and Sert, 2004). However, P. roqueforti itself can produce the secondary metabolites

PR-toxin, roquefortine C, mycophenolic acid and andrastin A in pure culture ( Frisvad et al., 2004 and Nielsen et al., 2005). One of these secondary metabolites is regarded as a mycotoxin, PR-toxin. This mycotoxin is unstable CHIR-99021 price in cheese and is converted to PR-imine ( Engel and Prokopek, 1979 and Siemens and Zawistowski, 1993). Mycophenolic acid ( Lafont et al., 1979 and López-Díaz et al., 1996), roquefortine C ( López-Díaz et al., 1996 and Finoli et al., 2001) and andrastin A ( Nielsen et al., 2005 and Fernández-Bodega et al., 2009) have been found in blue cheese, but the consequences to human health are probably minor ( Larsen et al., 2002). Yet another species, Penicillium solitum is found on naturally fermented lamb meat on the Faroe Islands, and may be used as a starter PFT�� culture. This

species does not produce any known mycotoxins ( Frisvad et al., 2004). On other meat products, Penicillium nalgiovense and few strains of Penicillium chrysogenum are used ( Nout, 2000 and Frisvad and

Samson, 2004), especially for mold-fermented salami. However, P. nalgiovense was originally found on cheeses from Nalzovy, and may be used for fermenting cheeses too. Verticillium lecanii has changed to Lecanicillium lecanii ( Zare and Gams, 2001), and this strain has been listed as potentially Ketanserin useful for cheese ripening (see Table 2 and Table 3). Finally, some fungi can be used to produce food colorants, including Epicoccum nigrum and Penicillium purpurogenum, but these fungi are not used directly for food fermentation ( Stricker et al., 1981 and Mapari et al., 2010). The list of microorganisms with a history of use in food originally included 31 genera in the 2002 IDF inventory, and was essentially limited to the microbial use in dairy matrices. By also considering other food matrices, we consider 62 genera in the 2011 update. One was rejected as its usage in food has not been documented and the initial reference in the 2002 IDF inventory was inadequate. The evolution in taxonomy, the extension of varied usages in other matrices, yeast fermentations and fungal foods have also resulted in a growing number of species; from 113 to 264 species with demonstration of food usage. There are many new possibilities, however, and these should be explored to a much greater extent. Either in traditional fermented foods or as new opportunities, the rationalized use of microorganisms in our diet opens new perspectives.