Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Geographically Associated Fungus-Bacterium Interactions Contribute to the Formation of Geography-Dependent Flavor during High-Complexity Spontaneous Fermentation

22 Sept 2022

Abstract excerpt

People consume many spontaneously fermented foods and beverages with different flavors on a daily basis. One crucial and hotly discussed question is how to reproduce fermented food flavor without geographical limitations to meet diverse human demands. The constantly enriched knowledge of the microbial contribution to fermented flavor offers valuable insights into flavor biotechnological development. However, we...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Microbial Metabolism and Applications
Share to Tea Polyphenols and Effects

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Source

Identifiers

PMID: 36135710
DOI: 10.1128/spectrum.01844-22

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Geographically Associated Fungus-Bacterium Interactions Contribute to the Formation of Geography-Dependent Flavor during High-Complexity Spontaneous FermentationPMID 36135710Read ↗

Metagenomics reveals the habitat specificity of biosynthetic potential of secondary metabolites in global food fermentationsSemantic proximity Read ↗

Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case exampleSemantic proximity Read ↗

Novel misos shape distinct microbial ecologies: opportunities for flavourful sustainable food innovationSemantic proximity Read ↗

Fermentation trip: amazing microbes, amazing metabolismsSemantic proximity Read ↗

Comprehensive analysis for the bioturbation effect of space mutation and biofortification on strong-flavor Daqu by high-throughput sequencing, volatile analysis and metabolomics.Semantic proximity Read ↗

Heterogenetic mechanism in multidimensional pit mud with different fermentation years: From microbial structure dynamic succession to metabolism phenotypes.Semantic proximity Read ↗

Molecular Bacteria-Fungi Interactions: Effects on Environment, Food, and MedicineSemantic proximity Read ↗

Deep sequencing reveals high bacterial diversity and phylogenetic novelty in pit mud from Luzhou Laojiao cellars for Chinese strong-flavor Baijiu.Semantic proximity Read ↗

Microbial composition of Kombucha determined using amplicon sequencing and shotgun metagenomicsSemantic proximity Read ↗

A metabolic model based on a pangenome core unveils new biochemical features of the phytopathogen <i>Xylella fastidiosa</i>Semantic proximity Read ↗

The phenotype and genotype of fermentative microbesSemantic proximity Read ↗

Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju FermentationSemantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.