There is a lot of potential in industrial scale processes for anything related to funghi at least. It was tried for tofu, but it seems bamboo is needed and inox or plastic aren't good replacements for bamboo baskets.
So it's not a good/bad thing, but just another way to process fermented foods. And food science needs to learn about those, as we've lost most knowledge in the past three-four centuries.
The clearest example is ketchup. In the 16th century, every town in Europe had it's own ketchup. The name came much later, from ketjap, the Asian condiment. These local ketchups were very diverse. Some were made from mushrooms. Others from unripe fruit (Verjus, in France, one of the survivors), shellfish, seaweed or nuts.
None had tomatoes, since America hadn't been discovered yet. No sugar, as sugar wasn't available. Most of these sauces were fermented.
Just a few remain. Most of the knowledge is gone. Some recipies are easy to "modernise". These sauces could be potentially lethal.
