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Author Furukawa, Soichi ♦ Watanabe, Taisuke ♦ Toyama, Hirohide ♦ Morinaga, Yasushi
Source World Health Organization (WHO)-Global Index Medicus
Content type Text
Publisher Elsevier
File Format HTM / HTML
Language English
Difficulty Level Medium
Subject Domain (in DDC) Natural sciences & mathematics ♦ Chemistry & allied sciences ♦ Life sciences; biology ♦ Physiology & related subjects ♦ Biochemistry ♦ Natural history of organisms ♦ Microorganisms, fungi & algae ♦ Technology ♦ Medicine & health ♦ Human physiology ♦ Pharmacology and therapeutics ♦ Chemical engineering
Subject Domain (in MeSH) Eukaryota ♦ Bacteria ♦ Organisms ♦ Organic Chemicals ♦ Chemicals and Drugs ♦ Chemical Phenomena ♦ Microbiological Phenomena ♦ Physiological Phenomena ♦ Biological Sciences ♦ Natural Science Disciplines ♦ Physical Sciences
Subject Keyword Discipline Biomedical Engineering ♦ Discipline Microbiology ♦ Bacteria ♦ Metabolism ♦ Fermentation ♦ Food Microbiology ♦ Fungi ♦ Symbiosis ♦ Acetic Acid ♦ Alcoholic Beverages ♦ Microbiology ♦ Cereals ♦ Lactic Acid ♦ Yeasts ♦ Journal Article ♦ Review
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.
Description Author Affiliation: Furukawa S ( 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.)
ISSN 13891723
Educational Role Student ♦ Teacher
Age Range above 22 year
Educational Use Reading ♦ Research ♦ Self Learning
Interactivity Type Expositive
Education Level UG and PG
Learning Resource Type Article
Publisher Date 2013-11-01
Publisher Place Japan
e-ISSN 13474421
Journal Journal of Bioscience and Bioengineering
Volume Number 116
Issue Number 5


Source: WHO-Global Index Medicus