The cheese microbiota comprises a consortium of prokaryotic, eukaryotic and viral
populations, among which lactic acid bacteria (LAB) are majority components with a …

Highlights•Computational models are a useful tool to understand microbial metabolism.•
Challenges are complex media and interactions between metabolically diverse …

Abstract Effects of mixed cultures composed of any two of four autochthonous lactic acid
bacteria on fermentation of Chinese northeast sauerkraut were investigated in this study …

Multi-microorganism solid-state fermentation (SSF) is a traditional technique to produce
fermented foods. However, the fermentation kinetics is difficult to establish due to the …

Genome‐scale metabolic models and flux balance analysis (FBA) have been extensively
used for modeling and designing bacterial fermentation. However, FBA‐based metabolic …

In microorganisms, different from primary metabolism for cellular growth, secondary
metabolism is for ecological interactions and stress responses and an important source of …

Fermented vegetables have a long history and are enjoyed worldwide for their unique
flavors and health benefits. The process of fermentation improves the nutritional value, taste …

Cheese fermentation and flavour formation are the result of complex biochemical reactions
driven by the activity of multiple microorganisms. Here, we studied the roles of microbial …

Cheese taste and flavour properties result from complex metabolic processes occurring in
microbial communities. A deeper understanding of such mechanisms makes it possible to …

Acinetobacter johnsonii and Shewanella putrefaciens were identified as specific spoilage
organisms in aquatic food. The interactions among specific spoilage organisms under cold …