Article,

Fermented Foods as Experimentally Tractable Microbial Ecosystems.

, and .
Cell, 161 (1): 49--55 (Mar 26, 2015)

Abstract

Microbial communities of fermented foods have provided humans with tools for preservation and flavor development for thousands of years. These simple, reproducible, accessible, culturable, and easy-to-manipulate systems also provide opportunities for dissecting the mechanisms of microbial community formation. Fermented foods can be valuable models for processes in less tractable microbiota. Copyright \copyright 2015 Elsevier Inc. All rights reserved.

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