Towards semi-synthetic microbial communities: enhancing soy sauce fermentation properties in B. subtilis co-cultures

BACKGROUND: Many fermented foods and beverages are produced through the action of complex microbial communities. Synthetic biology approaches offer the ability to genetically engineer these communities to improve the properties of these fermented foods. Soy sauce is a fermented condiment with a vast...

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Detalles Bibliográficos
Autores principales: Det-udom, Rachatida, Gilbert, Charlie, Liu, Long, Prakitchaiwattana, Cheunjit, Ellis, Tom, Ledesma-Amaro, Rodrigo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2019
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6547557/
https://www.ncbi.nlm.nih.gov/pubmed/31159886
http://dx.doi.org/10.1186/s12934-019-1149-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6547557/
https://www.ncbi.nlm.nih.gov/pubmed/31159886
http://dx.doi.org/10.1186/s12934-019-1149-2

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