Unraveling microbial interactions in food fermentations: from classical to genomics approaches

被引：226
作者：
Sieuwerts, Sander [1 ,2 ,3 ]
de Bok, Frank A. M. [1 ,2 ]
Hugenholtz, Jeroen [2 ]
Vlieg, Johan E. T. van Hylckama [1 ,2 ]
机构：
[1] Top Inst Food & Nutr, NL-6700 AN Wageningen, Netherlands
[2] NIZO Food Res, NL-6710 BA Ede, Netherlands
[3] Univ Wageningen & Res Ctr, Microbiol Lab, NL-6703 HB Wageningen, Netherlands
来源：
APPLIED AND ENVIRONMENTAL MICROBIOLOGY | 2008年 / 74卷 / 16期
关键词：
D O I：
10.1128/AEM.00113-08
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
No abstract available
引用
收藏
页码：4997 / 5007
页数：11
相关论文
共 179 条
[1]  
ACCOLAS JP, 1977, LAIT, V57, P1, DOI 10.1051/lait:1977561-5621
[2]   Occurrence and function of yeasts in Asian indigenous fermented foods [J].
Aidoo, KE ;
Nout, MJR ;
Sarkar, PK .
FEMS YEAST RESEARCH, 2006, 6 (01) :30-39
[3]   Saccharomyces cerevisiae -: Oenococcus oeni interactions in wine:: current knowledge and perspectives [J].
Alexandre, H ;
Costello, PJ ;
Remize, F ;
Guzzo, J ;
Guilloux-Benatier, M .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2004, 93 (02) :141-154
[4]   Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuce [J].
Allende, Ana ;
Martinez, Beatriz ;
Selma, Victoria ;
Gil, Maria I. ;
Suarez, Juan E. ;
Rodriguez, Ana .
FOOD MICROBIOLOGY, 2007, 24 (7-8) :759-766
[5]   Aspartate biosynthesis is essential for the growth of Streptococcus thermophilus in milk, and aspartate availability modulates the level of urease activity [J].
Arioli, Stefania ;
Monnet, Christophe ;
Guglielmetti, Simone ;
Parini, Carlo ;
De Noni, Ivano ;
Hogenboom, Johannes ;
Halami, Prakash M. ;
Mora, Diego .
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2007, 73 (18) :5789-5796
[6]   THE EVOLUTION OF COOPERATION [J].
AXELROD, R ;
HAMILTON, WD .
SCIENCE, 1981, 211 (4489) :1390-1396
[7]   Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin [J].
Azokpota, P ;
Hounhouigan, DJ ;
Nago, MC .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2006, 107 (03) :304-309
[8]   Strain improvement and metabolic flux analysis in the wild-type and a mutant Lactobacillus lactis strain for L(+)-lactic acid production [J].
Bai, DM ;
Zhao, XM ;
Li, XG ;
Xu, SM .
BIOTECHNOLOGY AND BIOENGINEERING, 2004, 88 (06) :681-689
[9]  
Balasubramanyam BV, 1998, J APPL MICROBIOL, V84, P97, DOI 10.1046/j.1365-2672.1997.00326.x
[10]   PURIFICATION AND CHARACTERIZATION OF THE LACTOBACILLUS-ACIDOPHILUS BACTERIOCIN LACTACIN-B [J].
BAREFOOT, SF ;
KLAENHAMMER, TR .
ANTIMICROBIAL AGENTS AND CHEMOTHERAPY, 1984, 26 (03) :328-334
12345678910