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Significance of microbial symbiotic coexistence in traditional fermentation

Paper ID Volume ID Publish Year Pages File Format Full-Text
20547 43180 2013 7 PDF Available
Title
Significance of microbial symbiotic coexistence in traditional fermentation
Abstract

Symbiosis has long been a central theme in microbiology. There have been many studies on the symbioses between microorganisms and higher organisms such as plants and animals. There also have been some studies on the symbiosis or coexistence of microorganisms, such as yeasts, lactic acid bacteria (LAB), acetic acid bacteria (AAB) and koji molds, in traditional fermentation (brewing). These microorganisms are considered to interact and cooperate with each other in various natural environments, such as dropped cereal crops or ripe fruits. Human beings have taken advantage of these microbial interactions for producing various fermented foods.

Keywords
Symbiosis; Traditional fermentation; Brewing; Yeast; Lactic acid bacteria; Acetic acid bacteria; Koji molds
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Publisher
Database: Elsevier - ScienceDirect
Journal: Journal of Bioscience and Bioengineering - Volume 116, Issue 5, November 2013, Pages 533–539
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
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Full-text PDF Download
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