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Cell. 2015 Mar 26;161(1):49-55. doi: 10.1016/j.cell.2015.02.034.

Fermented foods as experimentally tractable microbial ecosystems.

Author information

1
Department of Biology, Tufts University, Medford, MA 02155, USA.
2
FAS Center for Systems Biology, Harvard University, Cambridge, MA 02138, USA. Electronic address: rdutton@cgr.harvard.edu.

Abstract

Microbial communities of fermented foods have provided humans with tools for preservation and flavor development for thousands of years. These simple, reproducible, accessible, culturable, and easy-to-manipulate systems also provide opportunities for dissecting the mechanisms of microbial community formation. Fermented foods can be valuable models for processes in less tractable microbiota.

PMID:
25815984
DOI:
10.1016/j.cell.2015.02.034
[Indexed for MEDLINE]
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