The genomics of microbial domestication in the fermented food environment

Current Opinion in Genetics and Development

Volumn 35, Issue , 2015, Pages 1-8

  Gibbons, John G ^a   Rinker, David C ^b,c  

^a CLARK UNIVERSITY   (United States)

^b VANDERBILT UNIVERSITY SCHOOL OF MEDICINE   (United States)

^c VANDERBILT UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DNA;

BACTERIUM; BRAIN SIZE; CONTROLLED STUDY; CROP; DIGESTION; DNA MODIFICATION; DOMESTICATION; FERMENTATION; FLAVOR; FOOD INDUSTRY; FOOD QUALITY; FOOD TEXTURE; GENE DUPLICATION; GENOMICS; HORIZONTAL GENE TRANSFER; INTERSPECIFIC HYBRIDIZATION; LONGEVITY; MICROBIAL COMMUNITY; MOULD; NONHUMAN; PALATABILITY; PLANT SEED; PRIORITY JOURNAL; RECYCLING; REVIEW; YEAST; BACTERIAL GENOME; FOOD; FOOD CONTROL; FUNGAL GENOME; GENETICS; HUMAN; METABOLISM; PHYSIOLOGY;

BACTERIA (MICROORGANISMS);

BACTERIA; FERMENTATION; FOOD; FOOD MICROBIOLOGY; GENOME, BACTERIAL; GENOME, FUNGAL; GENOMICS; HUMANS; YEASTS;

EID: 84939794544     PISSN: 0959437X     EISSN: 18790380     Source Type: Journal    
DOI: 10.1016/j.gde.2015.07.003     Document Type: Review

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