Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
20547 | Journal of Bioscience and Bioengineering | 2013 | 7 Pages |
Abstract
Symbiosis has long been a central theme in microbiology. There have been many studies on the symbioses between microorganisms and higher organisms such as plants and animals. There also have been some studies on the symbiosis or coexistence of microorganisms, such as yeasts, lactic acid bacteria (LAB), acetic acid bacteria (AAB) and koji molds, in traditional fermentation (brewing). These microorganisms are considered to interact and cooperate with each other in various natural environments, such as dropped cereal crops or ripe fruits. Human beings have taken advantage of these microbial interactions for producing various fermented foods.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
Soichi Furukawa, Taisuke Watanabe, Hirohide Toyama, Yasushi Morinaga,