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

Sander Sieuwerts, Frank A M de Bok, Jeroen Hugenholtz, Johan E T van Hylckama Vlieg

Journal: Applied and environmental microbiology 2008;74(16):4997-5007

PMID: 18567682

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Abstract

Address: Top Institute Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands.

DOI: 10.1128/AEM.00113-08

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MeSH Terms: Fermentation, Food Microbiology, Food-Processing Industry, Genomics, Models, Biological, Quorum Sensing, Yogurt

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