Fermented Foods as Experimentally Tractable Microbial Ecosystems
نویسندگان
چکیده
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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ورودعنوان ژورنال:
- Cell
دوره 161 شماره
صفحات -
تاریخ انتشار 2015