Open AccessFermented Foods as Experimentally Tractable Microbial Ecosystems
Author(s) -
Benjamin E. Wolfe,
Rachel J. Dutton
Publication year - 2015
Publication title -
cell
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 26.304
H-Index - 776
eISSN - 1097-4172
pISSN - 0092-8674
DOI - 10.1016/j.cell.2015.02.034
Subject(s) - biology , ecosystem , fermentation , fermentation in food processing , ecology , microbiology and biotechnology , food science , bacteria , genetics , lactic acid
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.
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