Synthetic microbial communities: A gateway to understanding resistance, resilience, and functionality in spontaneously fermented food microbiomes-Reference-Cited by-同舟云学术

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Synthetic microbial communities: A gateway to understanding resistance, resilience, and functionality in spontaneously fermented food microbiomes

Published:2024-09 Issue: Volume:192 Page:114780
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Nikoloudaki Olga^ORCID,Aheto Francis^ORCID,Di Cagno Raffaella,Gobbetti Marco

Funder

Libera Università di Bolzano

Publisher

Elsevier BV

Reference89 articles.

1. Eco-evolutionary dynamics in microbial communities from spontaneous fermented foods;Alekseeva;International Journal of Environmental Research and Public Health,2021

2. Thirty years of knowledge on sourdough fermentation: A systematic review;Arora;Trends in Food Science & Technology,2021

3. Engineering synthetic spatial patterns in microbial populations and communities;Barbier;Current Opinion in Microbiology,2022

4. BacArena: Individual-based metabolic modeling of heterogeneous microbes in complex communities;Bauer;PLOS Computational Biology,2017

5. Elucidating Plant-Microbe-Environment Interactions Through Omics-Enabled Metabolic Modelling Using Synthetic Communities;Beck;Frontiers in Plant Science,2022

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