PMC · DOI:10.3389/fmicb.2024.1480982·September 3, 2024
Editorial: Microbial communities of traditional fermented beverages: physiology, metabolism and interactions in fermentative processes
Jesús Bernardo Páez-Lerma, Anne C. Gschaedler-Mathis, Christian Ariel Lopes
Abstract
Linked entities
Genes, proteins, chemicals, diseases, species, mutations and cell lines named across the full text — each resolved to its canonical identifier and authoritative record.
Species9
Bacteria Latreille et al. 1825(Bacteria stick insect · genus)Enterococcus faecalis(species)Komagataeibacter rhaeticus(species)Lactococcus lactis(species)Homo sapiens(human · species)Gluconobacter oxydans(species)Saccharomyces cerevisiae(baker's yeast · species)Brettanomyces bruxellensis(species)Pichia fermentans(species)
Chemicals3
Peer Reviews
No public reviews on file for this paper yet. If you reviewed it on a platform where reviews are public (OpenReview, ICLR, NeurIPS, ICML), you can paste yours below so the community can read it here.
Videos
No videos yet. Explain this paper in a talk, walkthrough, or lecture? Add one.
Taxonomy
TopicsProbiotics and Fermented Foods · Fermentation and Sensory Analysis · Food Quality and Safety Studies