Significance of microbial symbiotic coexistence in traditional fermentation
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概要
- 論文の詳細を見る
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.
著者
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Toyama Hirohide
Department Of Biological Chemistry Faculty Of Agriculture Yamaguchi University
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Furukawa Soichi
Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University
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morinaga Yasushi
Department of Agricultural Chemistry, Kyoto University
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Watanabe Taisuke
Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus
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