Volatile Organic Compound-Mediated Antifungal Activity of <i>Pichia</i> spp. and Its Effect on the Metabolic Profiles of Fermentation Communities
Hongxia Zhang, Hai Du, Yan Xu
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.
Topics & Concepts
AntifungalFermentationPichiaBiologyMicrobiologyChemistryFood scienceBiochemistryBiotechnologyPichia pastorisRecombinant DNAGeneFermentation and Sensory AnalysisBiochemical and biochemical processesTea Polyphenols and Effects