Microbe–microbe interactions in mixed culture food fermentations

Microbe–microbe interactions in mixed culture food fermentations

Graphical abstract Highlights ► Microbial interactions in food fermentations are crucial for product functionality. ► Complex microbial consortia tolerate more variation in the environment. ► Knowledge of communities of fermenting microbes drives diversification of starter cultures. ► Use of complex...

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Veröffentlicht in:Current opinion in biotechnology 2013-04, Vol.24 (2), p.148-154
Hauptverfasser: Smid, Eddy J, Lacroix, Christophe
Format: Artikel
Sprache:eng
Schlagworte:
Bioreactors - microbiology
cheese
communication
consortia
Fermentation
Food Microbiology
genomics
growth
Humans
Internal Medicine
Lactic Acid - metabolism
lactic-acid bacteria
lactobacilli
Microbial Interactions
milk
probiotics
Propionates - metabolism
propionibacteria
Yogurt - microbiology
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Beschreibung
Zusammenfassung:Graphical abstract Highlights ► Microbial interactions in food fermentations are crucial for product functionality. ► Complex microbial consortia tolerate more variation in the environment. ► Knowledge of communities of fermenting microbes drives diversification of starter cultures. ► Use of complex starter cultures requires new propagation methodologies. ► Immobilised cell technology is a high potential solution for propagating complex cultures.
ISSN:0958-1669
1879-0429
DOI:10.1016/j.copbio.2012.11.007