Editing Mycology (section)

===Production, trade, and food manufacturing===
[[Lumber]] and timber products are a key element of [[international trade]],<ref name=":22">{{Cite book |url=https://www.worldcat.org/title/298613581 |title=Applied mycology |date=2009 |publisher=CABI |isbn=978-1-84593-534-4 |editor-last=Rai |editor-first=Mahendra |location=Wallingford, UK; Cambridge, Massachusetts |oclc=298613581 |editor-last2=Bridge |editor-first2=P. D.}}</ref> as they are used for all things from [[architecture]] to [[firewood]]. The [[Cultivation (agriculture)|cultivation]] of forested [[ecosystem]]s to produce this amount of usable wood is highly dependent on the [[Mycorrhiza|mycorrhizal symbiotic relationships]] between plants, specifically trees, and fungi. The fungi provide a great number of benefits to their symbiotic plant partner, such as disease tolerance, improved growth and mineral nutrition, stress tolerance, and even [[fertilizer]] utilization.<ref>{{Cite book |last=Fulton |first=Susanne M. |title=Mycorrhizal Fungi: Soil, Agriculture and Environmental Implications |date=2011 |publisher=Nova Science Publishers, Incorporated |isbn=978-1-61122-659-1 |series=Air, Water and Soil Pollution Science and Technology |location=Hauppauge}}</ref>

Another major component of international trade over recent years has been [[Edible mushroom|edible]] and [[medicinal mushrooms]]. While many fungal species can be cultivated in large farming installations, the cultivation of some coveted species has yet to be fully understood, which means that there are many species that can only be found naturally in the wild.<ref name=":22" /> While the demand of wild mushroom species has increased worldwide over recent years, the rarity of these species has not changed. Even still, [[mushroom hunting]] has become a key factor in [[local economies]].<ref>{{Cite journal |last=de Frutos |first=Pablo |date=2020-03-01 |title=Changes in world patterns of wild edible mushrooms use measured through international trade flows |url=https://linkinghub.elsevier.com/retrieve/pii/S1389934119306045 |journal=Forest Policy and Economics |volume=112 |pages=102093 |doi=10.1016/j.forpol.2020.102093 |bibcode=2020ForPE.11202093D |issn=1389-9341}}</ref>

Increased scientific knowledge of fungal diversity has led to [[biotechnological]] advances in food [[manufacturing]].<ref name=":12">{{Cite book |last1=Arora |first1=Dilip K. |title=Agriculture and Food Production |last2=Khachatourians |first2=George G. |date=2001 |publisher=Elsevier |isbn=978-0-444-50657-3 |edition=1st |location=Amsterdam New York}}</ref> Humans have utilized this knowledge by cultivating various types of fungi, particularly [[yeast]]s. There are over 500 species of yeasts that have been cultivated for different purposes, the most common of which is ''[[Saccharomyces cerevisiae]]'', also known as baker's yeast. As its common name suggests, ''S. cerevisiae'' has been used for [[winemaking]], [[baking]], and [[brewing]] since ancient times.<ref name=":32">{{Cite book |last=Sage |first=Harmony |title=Yeast Fermentation Handbook: Essential Guide and Recipes for Beer and Bread Makers |publisher=Callisto Publishing LLC |year=2019 |isbn=9781641526746 |edition=1st}}</ref>

[[Fermentation in food processing|Fermentation]] is one of the earliest forms of food preservation, with the earliest recorded use dating back over 13,000 years ago in [[Israel]].<ref>{{Cite journal |last1=Liu |first1=Li |last2=Wang |first2=Jiajing |last3=Rosenburg |first3=Danny |last4=Zhao |first4=Hao |last5=Lengyel |first5=Gyorgy |last6=Nadel |first6=Dani |date=8 September 2018 |title=Fermented beverage and food storage in 13,000 y-old stone mortars at Raqefet Cave Israel: Investigating Natufian ritual feasting |url=https://doi.org/10.1016/j.jasrep.2018.08.008 |journal=Journal of Archaeological Science: Reports |volume=21 |pages=783–793 |doi=10.1016/j.jasrep.2018.08.008 |bibcode=2018JArSR..21..783L |via=Science Direct}}</ref> The cultivation of bacteria and fungi, particularly yeasts, have been used for centuries to increase the storage life of [[meat]]s, [[vegetable]]s, [[grain]]s, and other foods.<ref>{{Cite journal |last1=Teng |first1=Ting Shien |last2=Chin |first2=Yi Ling |last3=Chai |first3=Kong Fei |last4=Chen |first4=Wei Ning |date=5 May 2021 |title=Fermentation for future food systems: Precision fermentation can complement the scope and applications of traditional fermentation |url=https://doi.org/10.15252/embr.202152680 |journal=EMBO Reports |volume=22 |issue=5|doi=10.15252/embr.202152680 |pmc=8097352 }}</ref> Fermentation also plays a significant role in the production of various food products and alcoholic beverages such as [[beer]] and [[wine]]. About 90% of the world's beer production comes from [[lager beer]] and 5% from [[ale beer]], while the rest is from spontaneous fermentation of a variety of yeasts and bacteria.<ref name=":22" /> Production of alcoholic beverages play significant roles in the economics of many countries, with beer often being a crucial [[export]].<ref name=":22" />