The present work is an attempt to bring together in some sort of organized form all such information that would link mycology (other than the involvement of fungi in food spoilage) to the food industry. It may be justly criticized for its brevity and, in some instances, will probably be criticized the philosophy expressed. For this the writer makes no apologies. In the first instance, the present discussion is by no means intended to be an exhaustive treatment of the subject. On the contrary, if it serves in some small measure to alert the student to the vast potential resident in fungi, its purpose will have been served.
1. Introduction 2. Direct Use of Fungi as Food 3. Mushrooms as Human Food 4. Fungi as Animal Food. Use of Fungi in Food Processing 5. Fungi in the Processing of Cheese 6. Aging and Flavoring of Meat 7. Oriental Fungus-Processed Foods 8. Potential Additional Uses of Fungi as Food 9. Mycelia of Fleshy Fungi 10. Mold Type of Mycelium 11. Myxomycete Plasmodia 12. Toxic Substances in Fungi 13. Stachybotryotoxicosis 14. Aspergillustoxicosis 15. Moldy Corn Toxicosis 16. Facial Eczema in Ruminants 17. Alimentary Toxix Aleukia (ATA) Estrogenic Condition in Swine 18. Toxic Moldy Rice 19. Aflatoxin and Other Toxins 10. Summation.