Zygomycetes are an important group of fungi used in industrial fermentation. Almost a hundred years ago they were known to produce soybean-based foods, amylases and ethanol. In more recent times they were discovered to bring about a variety of chemical transformations in the production of steroids and microbial rennin. At one time or another, all of these fermentations have been used commercially. However, this paper will deal only with the use of Zygomycetes in the preparation of food, including alcohol. In food fermentation, the principal genera involved are Rhizopus, Amylomyces, Actinomucor, Mucor, Chaetostylum and Thamnidium, all Mucoraceae, except Chaetostylum and Thamnidium. In some instances, Zygomycetes may be used in combination with Aspergillus and Neurospora.