title: Significance of microbial symbiotic coexistence in traditional fermentation.
abstract: Symbiosis has long been a central theme in microbiology. There have been many studies on the symbioses between microorganisms and higher organisms such as plants and animals. There also have been some studies on the symbiosis or coexistence of microorganisms, such as yeasts, lactic acid bacteria (LAB), acetic acid bacteria (AAB) and koji molds, in traditional fermentation (brewing). These microorganisms are considered to interact and cooperate with each other in various natural environments, such as dropped cereal crops or ripe fruits. Human beings have taken advantage of these microbial interactions for producing various fermented foods.
authors.affiliation: Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa 252-8510, Japan. Electronic address: furukawa@brs.nihon-u.ac.jp.
authors.forename: Soichi
authors.initials: S
authors.lastname: Furukawa
authors.forename: Taisuke
authors.initials: T
authors.lastname: Watanabe
authors.forename: Hirohide
authors.initials: H
authors.lastname: Toyama
authors.forename: Yasushi
authors.initials: Y
authors.lastname: Morinaga
mesh_terms: D019342:Acetic Acid / Q000378:metabolism; D000434:Alcoholic Beverages / Q000382:microbiology; D001419:Bacteria / Q000378:metabolism*; D002523:Edible Grain / Q000378:metabolism; D005285:Fermentation; D005516:Food Microbiology; D005658:Fungi / Q000378:metabolism*; D019344:Lactic Acid / Q000378:metabolism; D013559:Symbiosis; D015003:Yeasts / Q000378:metabolism
chemical_list: D019344:Lactic Acid; D019342:Acetic Acid
keywords: Acetic acid bacteria; Brewing; Koji molds; Lactic acid bacteria; Symbiosis; Traditional fermentation; Yeast