title: Microbial interactions in food fermentations.
abstract: Microbial interactions are important for the success and safety of food fermentations. Although much indispensable work has described the microbial succession in various fermentations, little is known about how the microbes present interact. Here, we discuss the various mechanisms of microbial interaction from trophic interactions to cell signaling. We also examine the role these interactions play in the dominant microbiota associated with various food fermentations.
authors.affiliation: Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC, USA.
authors.forename: Melissa
authors.initials: M
authors.lastname: Ivey
authors.forename: Mara
authors.initials: M
authors.lastname: Massel
authors.forename: Trevor G
authors.initials: TG
authors.lastname: Phister
mesh_terms: D000818:Animals; D001430:Bacteriocins; D043302:Cultured Milk Products / Q000382:microbiology; D005227:Fatty Acids; D005285:Fermentation; D005516:Food Microbiology; D059022:Food Safety; D017045:Lactococcus / Q000502:physiology; D008460:Meat / Q000382:microbiology; D056265:Microbial Interactions; D012440:Saccharomyces / Q000502:physiology; D015398:Signal Transduction; D014675:Vegetables / Q000382:microbiology; D014920:Wine / Q000382:microbiology
chemical_list: D001430:Bacteriocins; D005227:Fatty Acids