Fermented foods as experimentally tractable microbial ecosystems (Q26823314)

Rachel J. Dutton

series ordinal

2

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language of work or name

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26 March 2015

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161

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PubMed

issue

1

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PubMed

page(s)

49-55

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maintained by WikiProject

PubMed

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Cheese rind communities provide tractable systems for in situ and in vitro studies of microbial diversity

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The evolutionary imprint of domestication on genome variation and function of the filamentous fungus Aspergillus oryzae.

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Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.)

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Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples.

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Horizontal gene transfer among microorganisms in food: current knowledge and future perspectives.

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Ecological parameters influencing microbial diversity and stability of traditional sourdough

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Traditional cheeses: rich and diverse microbiota with associated benefits

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Biodiversity and dynamics of meat fermentations: the contribution of molecular methods for a better comprehension of a complex ecosystem

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Synthetic microbial communities

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Big questions, small worlds: microbial model systems in ecology.

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Quantifying separation and similarity in a Saccharomyces cerevisiae metapopulation.

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Community structure and metabolism through reconstruction of microbial genomes from the environment

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Diet rapidly and reproducibly alters the human gut microbiome

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Multiple recent horizontal transfers of a large genomic region in cheese making fungi

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Clustering in community structure across replicate ecosystems following a long-term bacterial evolution experiment

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Imaging mass spectrometry in microbiology

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Beyond biogeographic patterns: processes shaping the microbial landscape.

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Global patterns in bacterial diversity

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Extensive personal human gut microbiota culture collections characterized and manipulated in gnotobiotic mice

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Public good dynamics drive evolution of iron acquisition strategies in natural bacterioplankton populations

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Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate

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Bioactive components in milk

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Microbial domestication signatures of Lactococcus lactis can be reproduced by experimental evolution.

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Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking.

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Topographical and temporal diversity of the human skin microbiome

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The application of ecological theory toward an understanding of the human microbiome

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Plant-fungal ecology. Niche engineering demonstrates a latent capacity for fungal-algal mutualism.

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Growth of aerobic ripening bacteria at the cheese surface is limited by the availability of iron

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

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Indigenous bacteria and fungi drive traditional kimoto sake fermentations

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Microbial interactions within a cheese microbial community.

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DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations

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Effect of lineage-specific metabolic traits of Lactobacillus reuteri on sourdough microbial ecology

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Metagenomic analysis of kimchi, a traditional Korean fermented food

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Patterns and processes of microbial community assembly

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Genomic evolution of domesticated microorganisms

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Taming wild yeast: potential of conventional and nonconventional yeasts in industrial fermentations

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Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products

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Genotype-phenotype matching analysis of 38 Lactococcus lactis strains using random forest methods

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Functional genomics of lactic acid bacteria: from food to health

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Species interactions alter evolutionary responses to a novel environment

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Brewhouse-resident microbiota are responsible for multi-stage fermentation of American coolship ale

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Sequencing-based analysis of the bacterial and fungal composition of kefir grains and milks from multiple sources.

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Detailed analysis of the microbial population in Malaysian spontaneous cocoa pulp fermentations reveals a core and variable microbiota

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Seeing the forest for the genes: using metagenomics to infer the aggregated traits of microbial communities.

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Next-generation approaches to the microbial ecology of food fermentations

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10.1016/J.CELL.2015.02.034

Identifiers

DOI

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Consolidated OpenCitations Corpus – April 2017

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Consolidated OpenCitations Corpus – April 2017

PubMed publication ID

25815984

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Consolidated OpenCitations Corpus – April 2017