<P> Other molds that have been used in food production include: </P> <Ul> <Li> Fusarium venenatum--quorn </Li> <Li> Geotrichum candidum--cheese </Li> <Li> Neurospora sitophila--oncom </Li> <Li> Penicillium spp .--various cheeses including Brie and Blue cheese </Li> <Li> Rhizomucor miehei--microbial rennet for making vegetarian and other cheeses </Li> <Li> Rhizopus oligosporus--tempeh </Li> <Li> Rhizopus oryzae--tempeh, jiuqu for jiuniang or precursor for making Chinese rice wine </Li> </Ul> <Li> Fusarium venenatum--quorn </Li> <Li> Geotrichum candidum--cheese </Li>

What are three characteristics of fungi that make them different from other microbes