Fermented Foods as Experimentally Tractable Microbial Ecosystems

Cited by (386)

Items 101–200 of 386

1. Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers
   Yueqi Wang, Qian Chen, Laihao Li, Shengjun Chen, Yongqiang Zhao, Chunsheng Li, Huan Xiang, Yanyan Wu, Dongxiao Sun‐Waterhouse · 2023 · Comprehensive Reviews in Food Science and Food Safety
2. Insights into the mechanisms driving microbial community succession during pepper fermentation: Roles of microbial interactions and endogenous environmental changes
   Meilun Li, Fei Lao, Xin Yu Pan, Lin Yuan, Donghao Zhang, Jihong Wu · 2024 · Food Research International
3. Evaluating the microbial ecology and metabolite profile in Kazak artisanal cheeses from Xinjiang, China
   Xiaoji Zheng, Fei Liu, LI Kai-xiong, Xuewei Shi, Yongqing Ni, Baokun Li, Bin Zhuge · 2018 · Food Research International
4. The Athlete and Gut Microbiome: Short-chain Fatty Acids as Potential Ergogenic Aids for Exercise and Training
   Tindaro Bongiovanni, Marilyn Li Yin Ong, Liam M. Heaney · 2021 · International Journal of Sports Medicine
5. A continuously changing selective context on microbial communities associated with fish, from egg to fork
   Nicolas Derôme, Marie Filteau · 2020 · Evolutionary Applications
6. Eco-Evolutionary Dynamics in Microbial Communities from Spontaneous Fermented Foods
   Anna Yu. Alekseeva, Anneloes E. Groenenboom, Eddy J. Smid, Sijmen E. Schoustra · 2021 · International Journal of Environmental Research and Public Health
7. Plant-Based Alkaline Fermented Foods as Sustainable Sources of Nutrients and Health-Promoting Bioactive Compounds
   James Owusu‐Kwarteng, Dominic Agyei, Fortune Akabanda, Richard Atinpoore Atuna, Francis Kweku Amagloh · 2022 · Frontiers in Sustainable Food Systems
8. Metabolic potential of microbial community and distribution mechanism of Staphylococcus species during broad bean paste fermentation
   Yun Peng Jia, Chengtuo Niu, Xin Xu, Feiyun Zheng, Chunfeng Liu, Jinjing Wang, Zhen‐Ming Lu, Zhenghong Xu, Qi Li · 2021 · Food Research International
9. Multi-Replicated Enrichment Communities as a Model System in Microbial Ecology
   Sylvie Estrela, Álvaro Sánchez, María Rebolleda‐Gómez · 2021 · Frontiers in Microbiology
10. Identification of core microbiota in the fermented grains of a Chinese strong-flavor liquor from Sichuan
    Wenjing Jiao, Fei Xie, Lei Gao, Liquan Du, Yanxia Wei, Jian Zhou, Guiqiang He · 2022 · LWT
11. Population Dynamics of Lactobacillus helveticus in Swiss Gruyère-Type Cheese Manufactured With Natural Whey Cultures
    Aline I. Moser, Karl Schafroth, Léo Meile, Lotti Egger, René Badertscher, Stefan Irmler · 2018 · Frontiers in Microbiology
12. A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine
    Carmen Berbegal, Luigimaria Borruso, Mariagiovanna Fragasso, Maria Tufariello, Pasquale Russo, Lorenzo Brusetti, Giuseppe Spano, Vittorio Capozzi · 2019 · International Journal of Molecular Sciences
13. Revealing the key microorganisms producing higher alcohols and their assembly processes during Jiang-flavor Baijiu fermentation
    Junlin Wei, Hai Du, Yan Xu · 2024 · Food Bioscience
14. Feature-Based Molecular Networking Analysis of the Metabolites Produced by In Vitro Solid-State Fermentation Reveals Pathways for the Bioconversion of Epigallocatechin Gallate
    Hao-Fen Xie, Ya-Shuai Kong, Ru-Ze Li, Hong Zhang, Lu-Lu Liu, Hong Zhang, Lulu Liu, Zi Yang, Jia‐Ping Ke, Peng Zhang et al. · 2020 · Journal of Agricultural and Food Chemistry
15. Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration
    Liangqiang Chen, Guozheng Wang, Mengjing Teng, Li Wang, Fan Yang, Guangyuan Jin, Hai Du, Yan Xu · 2023 · Comprehensive Reviews in Food Science and Food Safety
16. Core microbes identification and synthetic microbiota construction for the production of Xiaoqu light-aroma Baijiu
    Huan Wang, Yumei Wang, Yulei Ruan, Dan Ma, Han Wang, Shengzhi Yang, Linjie Lyu, Fengjun Yang, Xiaole Wu, Yefu Chen · 2024 · Food Research International
17. Red pepper powder is a crucial factor that influences the ontogeny of Weissella cibaria during kimchi fermentation
    Bo Kyoung Kang, Min Seok Cho, Dong Suk Park · 2016 · Scientific Reports
18. Stochastic Processes Drive the Assembly and Metabolite Profiles of Keystone Taxa during Chinese Strong-Flavor Baijiu Fermentation
    Shukun Yuan, Hai Du, Dong Zhao, Zongwei Qiao, Jia Zheng, Xiao‐Wei Yu, Yan Xu · 2023 · Microbiology Spectrum
19. Fungal diversity of “Tomme d'Orchies” cheese during the ripening process as revealed by a metagenomic study
    Alexandre Ceugniez, Bernard Taminiau, Françoise Coucheney, Philippe Jacques, Véronique Delcenserie, Georges Daube, Djamel Drider · 2017 · International Journal of Food Microbiology
20. Biofilms in plant-based fermented foods: Formation mechanisms, benefits and drawbacks on quality and safety, and functionalization strategies
    Chuanjie Gong, Yunxiang He, Yao Tang, Rong Hu, Yuanping Lv, Qisheng Zhang, Blaise Leopold Tardy, Joseph J. Richardson, Qiang He, Junling Guo et al. · 2021 · Trends in Food Science & Technology
21. Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers
    Sofie Bossaert, Valérie Winne, Filip Van Opstaele, Jasper Buyse, Christel Verreth, Beatriz Herrera‐Malaver, Maarten Van Geel, Kevin J. Verstrepen, Sam Crauwels, Gert De Rouck et al. · 2020 · International Journal of Food Microbiology
22. Interaction and Application of Molds and Yeasts in Chinese Fermented Foods
    Qilin Yang, Hongli Yao, Shuangping Liu, Jian Mao · 2022 · Frontiers in Microbiology
23. Using Cultivated Microbial Communities To Dissect Microbiome Assembly: Challenges, Limitations, and the Path Ahead
    Benjamin E. Wolfe · 2018 · mSystems
24. Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas
    Jyoti Prakash Tamang, Kumaraswamy Jeyaram, Amit Kumar Rai, Pulok Kumar Mukherjee · 2021 · Food Research International
25. A Vegetable Fermentation Facility Hosts Distinct Microbiomes Reflecting the Production Environment
    Jonah E. Einson, Asha Rani, Xiaomeng You, Allison A. Rodriguez, Clifton L. Randell, Tammy J. Barnaba, Mark K. Mammel, Michael L. Kotewicz, Christopher A. Elkins, David A. Sela · 2018 · Applied and Environmental Microbiology
26. Beneficial Biofilm Applications in Food and Agricultural Industry
    Emel Ünal Turhan, Zerrin Erginkaya, Mihriban Korukluoğlu, Gözde Konuray · 2019 · Springer eBooks
27. Mutualism-enhancing mutations dominate early adaptation in a two-species microbial community
    Sandeep Venkataram, Huan-Yu Kuo, Erik F. Y. Hom, Sergey Kryazhimskiy · 2023 · Nature Ecology & Evolution
28. Intraspecific microdiversity and ecological drivers of lactic acid bacteria in naturally fermented milk ecosystem
    Lijun You, Hao Jin, Lai‐Yu Kwok, Ruirui Lv, Zhixin Zhao, Menghe Bilige, Zhihong Sun, Wenjun Liu, Heping Zhang · 2023 · 中国科学通报：英文版
29. Species richness influences wine ecosystem function through a dominant species
    Primrose J. Boynton, Duncan Greig · 2016 · Fungal ecology
30. Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking
    Neviani, Erasmo, Gatti, Monica, Gardini, Fausto, Levante, Alessia · 2025 · Foods
31. Community priming—effects of sequential stressors on microbial assemblages
    Matthias C. Rillig, Jens Rolff, Britta Tietjen, Jeannine Wehner, Diana R. Andrade‐Linares · 2015 · FEMS Microbiology Ecology
32. The Conserved Spore Coat Protein SpoVM Is Largely Dispensable in Clostridium difficile Spore Formation
    John W. Ribis, Priyanka Ravichandran, Emily E. Putnam, Keyan Pishdadian, Aimee Shen · 2017 · mSphere
33. Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations
    Shuangping Liu, Zhifeng Zhang, Jieqi Mao, Zhilei Zhou, Jing Zhang, Caihong Shen, Songtao Wang, Maria L. Marco, Jian Mao · 2023 · npj Biofilms and Microbiomes
34. Profiling the metabolic signals involved in chemical communication between microbes using imaging mass spectrometry
    Nikolas M. Stasulli, Elizabeth A. Shank · 2016 · FEMS Microbiology Reviews
35. Novel fermentations integrate traditional practice and rational design of fermented-food microbiomes
    Dillon Arrigan, Caroline Isabel Kothe, Angela Oliverio, Joshua D. Evans, Benjamin E. Wolfe · 2024 · Current Biology
36. Causes and consequences of biotic interactions within microbiomes
    Casey M. Cosetta, Benjamin E. Wolfe · 2019 · Current Opinion in Microbiology
37. Mass spectrometry imaging and its potential in food microbiology
    Yuchen Zou, Weiwei Tang, Bin Li · 2022 · International Journal of Food Microbiology
38. Cultures of Fermentation: Living with Microbes: An Introduction to Supplement 24
    Hendy, Jessica, Rest, Matthäus, Aldenderfer, Mark, Warinner, Christina · 2021 · Current Anthropology
39. Bacterial and fungal communities and their predictive functional profiles in kinema, a naturally fermented soybean food of India, Nepal and Bhutan
    Pynhunlang Kharnaior, Jyoti Prakash Tamang · 2020 · Food Research International
40. Fermented foods and cardiometabolic health: Definitions, current evidence, and future perspectives
    Katherine J. Li, Kathryn J. Burton-Pimentel, Guy Vergères, Edith J. M. Feskens, Elske Maria Brouwer-Brolsma · 2022 · Frontiers in Nutrition
41. Daqu and environmental microbiota regulate fatty acid biosynthesis via driving the core microbiota in soy sauce aroma type liquor fermentation
    Jing Zhang, Rubing Du, Jiao Niu, Shibo Ban, Yadong Zhang, Lei Xu, Hongfang Nie, Qun Jenny Wu, Yan Xu · 2023 · International Journal of Food Microbiology
42. Microbial Transformations of Organically Fermented Foods
    Ruma Raghuvanshi, Allyssa G. Grayson, Isabella Schena, Onyebuchi Amanze, Kezia Suwintono, Robert A. Quinn · 2019 · Metabolites
43. Insight into the Fermentation of Chinese Horse Bean-chili-paste
    Yunhao Lu, Linzi Yang, Guohua Yang, Yuanlong Chi, Qun Sun, Qiang He · 2020 · Food Reviews International
44. Ensuring safety in artisanal food microbiology
    Cocolin, Luca, Gobbetti, Marco, Neviani, Erasmo, Daffonchio, Daniele · 2016 · Nature Microbiology
45. Bacterial diversity analysis in Kazakh fermented milks Shubat and Ayran by combining culture-dependent and culture-independent methods
    Sagyman Zhadyra, Xiao Juan Han, Bakytzhan B. Anapiyayev, Fei Tao, Ping Xu · 2021 · LWT
46. A systematic, complexity-reduction approach to dissect the kombucha tea microbiome
    Xiaoning Huang, Yongping Xin, Ting Lu · 2022 · eLife
47. Predictability of the community‐function landscape in wine yeast ecosystems
    Javier Ruíz, Miguel de Celis, Juan Díaz‐Colunga, Jean C. C. Vila, Belen Benitez‐Dominguez, Javier Vicente, Antonio Santos, Álvaro Sánchez, Ignacio Belda · 2023 · Molecular Systems Biology
48. Short-chain fatty acids–microbiota crosstalk in the coronavirus disease (COVID-19)
    Jakub Włodarczyk, Bartłomiej Czerwiński, Jakub Fichna · 2022 · Pharmacological Reports
49. Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs
    Fabio Minervini, Anna Lattanzi, Francesca Rita Dinardo, Maria De Angelis, Marco Gobbetti · 2017 · Food Microbiology
50. Revealing the Succession of Spatial Heterogeneity of the Microbial Community during Broad Bean Paste Fermentation
    Shuai Zhao, Chengtuo Niu, Yiheng Wang, Youlong Zan, Feiyun Zheng, Chunfeng Liu, Jinjing Wang, Qi Li · 2023 · Applied and Environmental Microbiology
51. A review of methods for the inference and experimental confirmation of microbial association networks in cheese
    Eugenio Parente, Teresa Zotta, Annamaria Ricciardi · 2022 · International Journal of Food Microbiology
52. Impact of supplementation with a food-derived microbial community on obesity-associated inflammation and gut microbiota composition
    Marianna Roselli, Chiara Devirgiliis, Paola Zinno, Barbara Guantario, Alberto Finamore, Rita Rami, Giuditta Perozzi · 2017 · Genes & Nutrition
53. Novel utilization of coffee processing by-products: kombucha cascara originated from ‘Gayo-Arabica’
    Murna Muzaifa, Rita Andini, Muhammad Ikhsan Sulaiman, Yusya Abubakar, F Rahmi, Nurzainura · 2021 · IOP Conference Series Earth and Environmental Science
54. Microbial and Nonvolatile Chemical Diversities of Chinese Dark Teas Are Differed by Latitude and Pile Fermentation
    Ya-Shuai Kong, Hong-Yu Ren, Rui Liu, Ricardo Silva, Alexander A. Aksenov, Alexey V. Melnik, Ming Zhao, Miao-Miao Le, Zhi-Wei Ren, Fengqing Xu et al. · 2022 · Journal of Agricultural and Food Chemistry
55. Multi-omics approaches to elucidate the role of interactions between microbial communities in cheese flavor and quality
    Nan Jiang, Rina Wu, Chen Wu, Ruhong Wang, Junrui Wu, Haisu Shi · 2022 · Food Reviews International
56. Species dynamics in natural bacterial communities over multiple rounds of propagation
    Anneloes E. Groenenboom, Joost van den Heuvel, Bas J. Zwaan, Eddy J. Smid, Sijmen E. Schoustra · 2022 · Evolutionary Applications
57. Integrative metagenomics, volatilomics and chemometrics for deciphering the microbial structure and core metabolic network during Chinese rice wine (Huangjiu) fermentation in different regions
    Yi Luo, Chenhao Zhang, Hui Liao, Yunchuan Luo, Xinlei Huang, Zhenyu Wang, Xiaole Xia · 2024 · Food Microbiology
58. Progress on the Synthesis Pathways and Pharmacological Effects of Naturally Occurring Pyrazines
    Xun Liu, Wenli Quan · 2024 · Molecules
59. A BIOPROCESS DEVELOPMENT STUDY OF POLYPHENOL PROFILE, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF KOMBUCHA ENRICHED WITH Psidium guajava L.
    Mona M. Khaleil · 2020 · Journal of Microbiology Biotechnology and Food Sciences
60. Leveraging Experimental Strategies to Capture Different Dimensions of Microbial Interactions
    Gunjan Gupta, Amadou Ndiaye, Marie Filteau · 2021 · Frontiers in Microbiology
61. Engineered Biofilm: Innovative Nextgen Strategy for Quality Enhancement of Fermented Foods
    Sreejita Ghosh, Moupriya Nag, Dibyajit Lahiri, Tanmay Sarkar, Siddhartha Pati, Zulhisyam Abdul Kari, Nilesh Prakash Nirmal, Hisham Atan Edinur, Rina Rani Ray · 2022 · Frontiers in Nutrition
62. Modulation of adipose tissue metabolism by microbial-derived metabolites
    Wenyun Liu, Yang Ge, Pinyi Liu, Xin Mei Jiang, Ying Xin · 2022 · Frontiers in Microbiology
63. Use of Response surface methodology to investigate the effect of several fermentation conditions on the antibacterial activity of several kombucha beverages
    Fateme Valiyan, Hadi Koohsari, Abolfazl Fadavi · 2020 · Journal of Food Science and Technology
64. Role of Probiotic Bacilli in Developing Synbiotic Food: Challenges and Opportunities
    Carolina Szlufman, Moshe Shemesh · 2021 · Frontiers in Microbiology
65. Initial fungal diversity impacts flavor compounds formation in the spontaneous fermentation of Chinese liquor
    Xueao Ji, Xiao‐Wei Yu, Qun Wu, Yan Xu · 2022 · Food Research International
66. The Bacterial Metabolite Indole Inhibits Regeneration of the Planarian Flatworm Dugesia japonica
    Fredrick J. Lee, Katherine B. Williams, Michael G. Levin, Benjamin E. Wolfe · 2018 · iScience
67. Influence of Hanseniasporauvarum AS27 on Chemical and Sensorial Characteristics of Aglianico Wine
    Bruno Testa, Francesca Coppola, Silvia Jane Lombardi, Massimo Iorizzo, Francesco Letizia, Massimo Di Renzo, Mariantonietta Succi, Patrizio Tremonte · 2021 · Processes
68. High Level of Interaction between Phages and Bacteria in an Artisanal Raw Milk Cheese Microbial Community
    Luciano Lopes Queiroz, Gustavo Augusto Lacorte, William Ricardo Isidorio, Mariza Landgraf, Bernadette Dora Gombossy de Melo Franco, Uelinton Manoel Pinto, Christian Hoffmann · 2022 · mSystems
69. Controlling metabolic stability of food microbiome for stable indigenous liquor fermentation
    Yuwei Tan, Yang Zhu, René H. Wijffels, Hongxia Zhang, William T. Scott, Yan Xu, Vítor A. P. Martins dos Santos · 2025 · npj Biofilms and Microbiomes
70. Longitudinal, Multi-Platform Metagenomics Yields a High-Quality Genomic Catalog and Guides an In Vitro Model for Cheese Communities
    Christina Caroline Saak, Emily C. Pierce, Cong B. Dinh, Daniel M. Portik, Richard J. Hall, Meredith Ashby, Rachel J. Dutton · 2023 · mSystems
71. SAMPL-seq reveals micron-scale spatial hubs in the human gut microbiome
    Miles Richardson, Shijie Zhao, Liyuan Lin, Ravi U. Sheth, Yiming Qu, Jeongchan Lee, Thomas U. Moody, Deirdre Ricaurte, Yiming Huang, Florencia Velez‐Cortes et al. · 2025 · Nature Microbiology
72. Impact of wood species on microbial community composition, beer chemistry and sensory characteristics during barrel‐ageing of beer
    Sofie Bossaert, Valérie Winne, Filip Van Opstaele, Jasper Buyse, Christel Verreth, Beatriz Herrera‐Malaver, Kevin J. Verstrepen, Gert De Rouck, Sam Crauwels, Bart Lievens · 2021 · International Journal of Food Science & Technology
73. Invasions of Host-Associated Microbiome Networks
    Carmen Lía Murall, Jessica L. Abbate, Maximilian Puelma Touzel, Emma Allen‐Vercoe, Samuel Alizon, Rémy Froissart, Kevin Shear McCann · 2017 · Advances in ecological research/Advances in Ecological Research
74. Bacterial–fungal interactions promote parallel evolution of global transcriptional regulators in a widespread Staphylococcus species
    Casey M. Cosetta, Brittany A. Niccum, Nick A. Kamkari, Michael Dente, Matthew Podniesinski, Benjamin E. Wolfe · 2023 · The ISME Journal
75. Microbiome and metabolome in home-made fermented soybean foods of India revealed by metagenome-assembled genomes and metabolomics
    Pynhunlang Kharnaior, Jyoti Prakash Tamang · 2023 · International Journal of Food Microbiology
76. Improving the aroma profile of inoculated fermented sausages by constructing a synthetic core microbial community
    Liu Wu, Linyu Zhao, Yingmei Tao, Di Zhang, An He, Xiaozhong Ma, Huan Zhang, Guoliang Li, Liangyan Rong, Ruren Li · 2023 · Journal of Food Science
77. Butanol production coupled with acidogenesis and CO2 conversion for improved carbon utilization
    Diana González‐Tenorio, Karla María Muñoz-Páez, Idania Valdez Vazquez · 2020 · Biomass Conversion and Biorefinery
78. Controlling evolutionary dynamics to optimize microbial bioremediation
    Shota Shibasaki, Sara Mitri · 2020 · Evolutionary Applications
79. The Main Features and Microbiota Diversity of Fermented Camel Milk
    Zauresh Bilal, Shynar Akhmetsadykova, Almagul Baubekova, Hélène Tormo, Bernard Faye, Gaukhar S. Konuspayeva · 2024 · Foods
80. Diet Diversification and Priming with Kunu: An Indigenous Probiotic Cereal-Based Non-Alcoholic Beverage in Nigeria
    Johnson Kalu Ndukwe, Chiugo Claret Aduba, Kingsley Tochukwu Ughamba, Kenechi Onyejiaka Chukwu, Chijioke Nwoye Eze, Ogueri Nwaiwu, Helen N. Onyeaka · 2023 · Beverages
81. Adaptation of yeast Saccharomyces cerevisiae to grape-skin environment
    Daisuke Watanabe, Wataru Hashimoto · 2023 · Scientific Reports
82. Microbial community structure and interactions between Aspergillus oryzae and bacteria in traditional solid-state fermentation of Jiangqu
    Jiawei Zhou, Jiayan Wang, Yuanlu Zhou, Kaiqiang Liu, Yuele Lu, Linjiang Zhu, Xiaolong Chen · 2023 · Food Microbiology
83. Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities
    Erin A. McKenney, Lauren M. Nichols, Samuel Alvarado, S. Hardy, Kristen Kemp, Rachael Polmanteer, A. KENJI SHOEMAKER, Robert R. Dunn · 2023 · PeerJ
84. Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome
    Fabio Minervini, Amalia Conte, Matteo Alessandro Del Nobile, Marco Gobbetti, Maria De Angelis · 2017 · Applied and Environmental Microbiology
85. Batch-batch stable microbial community in the traditional fermentation process of huyumei broad bean pastes
    Linjiang Zhu, Zihao Fan, Hui Kuai, Qi Li · 2017 · Letters in Applied Microbiology
86. Engineering microbial communities using thermodynamic principles and electrical interfaces
    Christian Zerfaß, Jing Chen, Orkun S. Soyer · 2017 · Current Opinion in Biotechnology
87. On pickles: biological and sociocultural links between fermented foods and the human gut microbiome
    Andrew Flachs, Joseph Daniel Orkin · 2021 · Journal of Ethnobiology and Ethnomedicine
88. Nutrient influence on acidogenesis and native microbial community of Agave bagasse
    Karol Dudek, Germán Buitrón, Idania Valdez Vazquez · 2021 · Industrial Crops and Products
89. Symbiosis and the Anthropocene
    Erik F. Y. Hom, Alexandra S. Penn · 2021 · Symbiosis
90. Microbiomes Associated With the Surfaces of Northern Argentinian Fruits Show a Wide Species Diversity
    Louise Vermote, Marko Verce, Fernanda Mozzi, Luc De Vuyst, Stefan Weckx · 2022 · Frontiers in Microbiology
91. Seeding the idea of encapsulating a representative synthetic metagenome in a single yeast cell
    Ignacio Belda, Thomas C. Williams, Miguel de Celis, Ian T. Paulsen, Isak S. Pretorius · 2021 · Nature Communications
92. Inoculation strategies affect the physicochemical properties and flavor of Zhenjiang aromatic vinegar
    Ye, Xiaoting, Yu, Yongjian, Liu, Jiaxin, Zhu, Yuanyuan, Yu, Zhen, Liu, Peng, Wang, Yuqin, Wang, Ke · 2023 · Frontiers in Microbiology
93. Superior Dispersal Ability Can Lead to Persistent Ecological Dominance throughout Succession
    Primrose J. Boynton, Celeste N. Peterson, Anne Pringle · 2019 · Applied and Environmental Microbiology
94. Kombucha Bacterial Cellulose: A Promising Biopolymer for Advanced Food and Nonfood Applications
    Talita Ribeiro Gagliardi, Adriana de Farias Nascimento, Germán Ayala Valencia · 2025 · Foods
95. Effect of 30 days of ketogenic Mediterranean diet with phytoextracts on athletes' gut microbiome composition
    Laura Mancin, Stefano Amatori, Massimiliano Caprio, Eleonora Sattin, Loris Bertoldi, Lorenzo Cenci, Davide Sisti, Antonino Bianco, Antonio Paoli · 2022 · Frontiers in Nutrition
96. Effect of different moulds on oenological properties and flavor characteristics in rice wine
    Huawei Yuan, Chao Zhang, Siyu Chen, Yu Ping Zhao, Yu Tie, Liguo Yin, Jing Chen, Qiu-Di Wu, Yuting Wang, Zhou Xu et al. · 2022 · LWT
97. Evolving Ecosystems: Inheritance and Selection in the Light of the Microbiome
    Santiago Sandoval‐Motta, Maximino Aldana, Alejandro Frank · 2017 · Archives of Medical Research
98. New insight and metrics to understand the ontogeny and succession of Lactobacillus plantarum subsp. plantarum and Lactobacillus plantarum subsp. argentoratensis
    Yong Ju Jin, Yukyoung Park, Min Seok Cho, Eui‐Seok Lee, Dong Suk Park · 2018 · Scientific Reports
99. Effect of the Chemical Composition of Miso (Japanese Fermented Soybean Paste) Upon the Sensory Evaluation
    Shuo Wang, Takehiro Tamura, Nobuyuki Kyouno, Xiaofang Liu, Han Zhang, Yoshinobu Akiyama, Jie Yu Chen · 2019 · Analytical Letters
100. Cloning and characterization of phenolic acid decarboxylase responsible for aromatic volatile phenols production in Paocai based on metatranscriptomics
     Yajiao Zhao, Bofeng Zhu, Ziyi Zhou, Zhengyun Wu, Wenxue Zhang · 2023 · Food Bioscience