Fermented Foods as Experimentally Tractable Microbial Ecosystems

被引：289

作者：

Wolfe, Benjamin E. ^{[1
]}

Dutton, Rachel J. ^{[2
]}

机构：

[1] Tufts Univ, Dept Biol, Medford, MA 02155 USA

[2] Harvard Univ, FAS Ctr Syst Biol, Cambridge, MA 02138 USA

来源：

CELL | 2015年 / 161卷 / 01期

关键词：

COMMUNITY STRUCTURE; LACTOCOCCUS-LACTIS; EVOLUTION; BACTERIAL; PATTERNS; FERMENTATIONS; DOMESTICATION; DIVERSITY; DYNAMICS; GENOMICS;

D O I：

10.1016/j.cell.2015.02.034

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Microbial communities of fermented foods have provided humans with tools for preservation and flavor development for thousands of years. These simple, reproducible, accessible, culturable, and easy-to-manipulate systems also provide opportunities for dissecting the mechanisms of microbial community formation. Fermented foods can be valuable models for processes in less tractable microbiota.

引用

页码：49 / 55

页数：7

共 52 条

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