Microbial Interactions in Food Fermentation: Interactions, Analysis Strategies, and Quality Enhancement

Microbial Interactions in Food Fermentation: Interactions, Analysis Strategies, and Quality Enhancement

Food fermentation is driven by microbial interactions. This article reviews the types of microbial interactions during food fermentation, the research strategies employed, and their impacts on the quality of fermented foods. Microbial interactions primarily include mutualism, commensalism, amensalis...

Full description

Saved in:
Bibliographic Details
Main Authors: Wenjing Liu, Yunxuan Tang, Jiayan Zhang, Juan Bai, Ying Zhu, Lin Zhu, Yansheng Zhao, Maria Daglia, Xiang Xiao, Yufeng He
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
fermented foods
microbial interactions
synthetic microbial communities
core microorganisms
genome-scale metabolic network
Online Access:https://www.mdpi.com/2304-8158/14/14/2515
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items