Towards semi-synthetic microbial communities: enhancing soy sauce fermentation properties in B. subtilis co-cultures

Towards semi-synthetic microbial communities: enhancing soy sauce fermentation properties in B. subtilis co-cultures

Abstract Background Many fermented foods and beverages are produced through the action of complex microbial communities. Synthetic biology approaches offer the ability to genetically engineer these communities to improve the properties of these fermented foods. Soy sauce is a fermented condiment wit...

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Bibliographic Details
Main Authors: Rachatida Det-udom, Charlie Gilbert, Long Liu, Cheunjit Prakitchaiwattana, Tom Ellis, Rodrigo Ledesma-Amaro
Format: Article
Language:English
Published: BMC 2019-06-01
Series:Microbial Cell Factories
Subjects:
Synthetic microbial communities
Synthetic biology
Metabolic engineering
Soy sauce
Industrial microbiome
Online Access:http://link.springer.com/article/10.1186/s12934-019-1149-2

Internet

http://link.springer.com/article/10.1186/s12934-019-1149-2

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