Fermented foods as experimentally tractable microbial ecosystems

Cell

Volumn 161, Issue 1, 2015, Pages 49-55

  Wolfe, Benjamin E ^a   Dutton, Rachel J ^b  

^a TUFTS UNIVERSITY   (United States)

^b HARVARD UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BIOGEOGRAPHY; ECOSYSTEM; EVOLUTION; FERMENTED PRODUCT; MICROBIAL COMMUNITY; MICROFLORA; NONHUMAN; PRIORITY JOURNAL; TASTE; FERMENTATION; FOOD CONTROL; ORGANISMAL INTERACTION;

ECOSYSTEM; FERMENTATION; FOOD MICROBIOLOGY; MICROBIAL INTERACTIONS; TASTE;

EID: 84926433439     PISSN: 00928674     EISSN: 10974172     Source Type: Journal    
DOI: 10.1016/j.cell.2015.02.034     Document Type: Review

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