Microbe-microbe interactions in mixed culture food fermentations

Current Opinion in Biotechnology

Volumn 24, Issue 2, 2013, Pages 148-154

  Smid, Eddy J ^a   Lacroix, Christophe ^b  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b ETH ZURICH   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD FERMENTATION; GAINING MOMENTUM; INTERACTION MECHANISMS; MICROBIAL CONSORTIA; MICROBIAL INTERACTIONS; MIXED STARTER CULTURES; PHYSIOLOGICAL MECHANISMS; PRODUCT CHARACTERISTICS;

FERMENTATION; PROCESS CONTROL;

BACTERIA;

BACTERIOCIN; LACTIC ACID; PROPIONIC ACID; YOGHURT;

BACTERIUM CULTURE; BIOENGINEERING; FECES MICROFLORA; FERMENTATION TECHNIQUE; FOOD MICROBIOTECHNOLOGY; FOOD QUALITY; LACTOBACILLUS; LACTOBACILLUS BULGARICUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SANFRANCISCENSIS; LACTOCOCCUS LACTIS; MICROBIAL COMMUNITY; MICROBIAL DIVERSITY; NONHUMAN; ORGANISMAL INTERACTION; PRIORITY JOURNAL; PROPIONIBACTERIUM FREUDENREICHII; QUORUM SENSING; REVIEW; STREPTOCOCCUS THERMOPHILUS;

BIOREACTORS; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; LACTIC ACID; MICROBIAL INTERACTIONS; PROPIONATES; YOGURT;

EID: 84874967614     PISSN: 09581669     EISSN: 18790429     Source Type: Journal    
DOI: 10.1016/j.copbio.2012.11.007     Document Type: Review

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