Polymicrobial interaction between <i>Lactobacillus</i> and <i>Saccharomyces cerevisiae</i>: coexistence-relevant mechanisms.

Xu, Zhenbo; Lu, Zerong; Soteyome, Thanapop; Ye, Yanrui; Huang, Tengyi; Liu, Junyan; Harro, Janette M; Kjellerup, Birthe V; Peters, Brian M

Polymicrobial interaction between Lactobacillus and Saccharomyces cerevisiae: coexistence-relevant mechanisms.

Xu, Zhenbo; Lu, Zerong; Soteyome, Thanapop; Ye, Yanrui; Huang, Tengyi; Liu, Junyan; Harro, Janette M; Kjellerup, Birthe V; Peters, Brian M.

Xu Z; School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China.
Lu Z; Department of Clinical Pharmacy and Translational Science, College of Pharmacy, University of Tennessee Health Science Center, Memphis, TN, USA.
Soteyome T; Research Institute for Food Nutrition and Human Health, Guangzhou, China.
Ye Y; Home Economics Technology, Rajamangala University of Technology Phra Nakhon, Bangkok, Thailand.
Huang T; School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China.
Liu J; Home Economics Technology, Rajamangala University of Technology Phra Nakhon, Bangkok, Thailand.
Harro JM; School of Biology and Biological Engineering, South China University of Technology, Guangzhou, China.
Kjellerup BV; Department of Laboratory Medicine, the Second Affiliated Hospital of Shantou University Medical College, Shantou, Guangdong, China.
Peters BM; Department of Civil and Environmental Engineering, University of Maryland, College Park, MD, USA.

Crit Rev Microbiol ; 47(3): 386-396, 2021 May.

Article en En | MEDLINE | ID: mdl-33663335

Asunto(s)

Lactobacillus/fisiología; Saccharomyces cerevisiae/fisiología; Alimentos Fermentados/microbiología; Microbiología de Alimentos; Lactobacillus/genética; Interacciones Microbianas; Saccharomyces cerevisiae/genética

Palabras clave

Lactobacillus; Saccharomyces cerevisiae; coexistence; fermented foods; interactions

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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Lactobacillus Idioma: En Año: 2021 Tipo del documento: Article

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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Lactobacillus Idioma: En Año: 2021 Tipo del documento: Article