The coordination of single or multiple microorganisms are required for the manufacture of
traditional fermented foods, improving the flavour and nutrition of the food materials …

Lactiplantibacillus plantarum and Saccharomyces cerevisiae are frequently co-isolated in
food, although playing different roles. This study aimed at investigating the microbial …

The existence and function of unculturable microorganisms are necessary to explain
patterns of microbial diversity and investigate the assembly and succession of the complex …

Microbial interactions are important for the success and safety of food fermentations.
Although much indispensable work has described the microbial succession in various …

The spontaneous microbiota of wheat sourdough, often comprising one yeast species and
several lactic acid bacteria (LAB) species, evolves over repeated fermentation cycles, which …

Microorganisms grow in concert, both in natural communities and in artificial or synthetic co-
cultures. Positive interactions between associated microbes are paramount to achieve …

The interaction mode between lactic acid bacteria (LAB) and yeast in a fermentation system
directly determines the quality of the products, thus understanding their mode of interaction …

The utilization of fermentable sugars determines the succession and metabolism of
microbial communities in traditional food fermentations. However, the profile of fermentable …

Interactions between microorganisms are key to their performance in food habitats.
Improved understanding of these interactions supports rational improvement of food …

Bacterial strains of the Lactobacillaceae family are widely used as probiotics for their
multifaceted potential beneficial properties. However, no official recommendations for their …