Unraveling microbial interactions in food fermentations: from classical to genomics approaches
Appl Environ Microbiol
.
2008 Aug;74(16):4997-5007.
doi: 10.1128/AEM.00113-08.
Epub 2008 Jun 20.
Authors
Sander Sieuwerts
1
,
Frank A M de Bok
,
Jeroen Hugenholtz
,
Johan E T van Hylckama Vlieg
Affiliation
1
Top Institute Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands.
PMID:
18567682
PMCID:
PMC2519258
DOI:
10.1128/AEM.00113-08
No abstract available
Publication types
Review
MeSH terms
Fermentation*
Food Microbiology*
Food-Processing Industry
Genomics*
Models, Biological
Quorum Sensing / genetics
Yogurt / microbiology