Investigating Yeast–Lactobacilli Interactions through Co-Culture Growth and Metabolite Analysis

The various forms of interactions that microorganisms engage in within fermented foods result in distinct metabolic product patterns. Fermentation products often feature both yeasts and bacteria, each possessing characteristics that can enhance the overall quality of the food, thus benefiting consum...

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Principais autores:	Stefano Nenciarini, Ana Reis-Costa, Marco Pallecchi, Sonia Renzi, Aldo D’Alessandro, Agnese Gori, Benedetta Cerasuolo, Niccolò Meriggi, Gian Luca Bartolucci, Duccio Cavalieri
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2023-10-01
Serija:	Fermentation
Teme:	fermented foods kefir microbial evolution microbial ecology yeast lactobacilli
Online dostop:	https://www.mdpi.com/2311-5637/9/11/933
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