Significance of microbial symbiotic coexistence in traditional fermentation.
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.
['Furukawa|Soichi|S|', 'Watanabe|Taisuke|T|', 'Toyama|Hirohide|H|', 'Morinaga|Yasushi|Y|']
D019342:Acetic Acid D000434:Alcoholic Beverages D001419:Bacteria D002523:Edible Grain D005285:Fermentation D005516:Food Microbiology D005658:Fungi D019344:Lactic Acid D013559:Symbiosis D015003:Yeasts
Traditional fermentation Symbiosis Yeast Lactic acid bacteria Acetic acid bacteria Koji molds Brewing