# Editorial: Microbial communities of traditional fermented beverages: physiology, metabolism and interactions in fermentative processes

**Authors:** Jesús Bernardo Páez-Lerma, Anne C. Gschaedler-Mathis, Christian Ariel Lopes

PMC · DOI: 10.3389/fmicb.2024.1480982 · 2024-09-03

## Full-text entities

- **Chemicals:** sugar (MESH:D000073893), water (MESH:D014867), - and low-alcohol (-)
- **Species:** Bacteria Latreille et al. 1825 (Bacteria stick insect, genus) [taxon 629395], Enterococcus faecalis (species) [taxon 1351], Komagataeibacter rhaeticus (species) [taxon 215221], Lactococcus lactis (species) [taxon 1358], Homo sapiens (human, species) [taxon 9606], Gluconobacter oxydans (species) [taxon 442], Saccharomyces cerevisiae (baker's yeast, species) [taxon 4932], Brettanomyces bruxellensis (species) [taxon 5007], Pichia fermentans (species) [taxon 53655]
- **Cell lines:** JP — Gallus gallus (Chicken), Marek disease, Cancer cell line (CVCL_8459)

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Source: https://tomesphere.com/paper/PMC11405297