Although, the cultivation of macrofungi had flourished in recent years, use of fresh mycelia as food has not still attained the impetus to be popularized on a global scale. Rather, more indispensable is the role of these organisms especially yeast in industrial food production and processing. Fungal cell factories are widely employed in brewing, wine making, and bread making industries due to their inherent capacity of secretion of a wide titer of enzymes into the growth medium. The following sections will introduce and elaborate these indirect but vital aspects of fungal usage.