Volatile Organic Compound-Mediated Antifungal Activity of Pichia spp. and Its Effect on the Metabolic Profiles of Fermentation Communities-Reference-Cited by-同舟云学术

Volatile Organic Compound-Mediated Antifungal Activity of Pichia spp. and Its Effect on the Metabolic Profiles of Fermentation Communities

Published:2021-04-13 Issue:9 Volume:87 Page:
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Zhang Hongxia¹,Du Hai¹,Xu Yan¹

Affiliation:

1. Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China

Abstract

Fermentation of food occurs within communities of interacting species. The importance of microbial interactions in shaping microbial structure and metabolic performance to optimize the traditional fermentation process has long been emphasized, but the interaction mechanisms remain unclear.

Funder

MOST | National Key Research and Development Program of China

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.02992-20

Reference59 articles.

1. Microbial interactions during sugar cane must fermentation for bioethanol production: does quorum sensing play a role?

2. Biocontrol of Monilinia laxa by Aureobasidium pullulans strains: Insights on competition for nutrients and space

3. Biocontrol of geosmin-producing Streptomyces spp. by two Bacillus strains from Chinese liquor