food environments select microorganisms based on selfish energetic behavior
Clicks: 176
ID: 226551
2013
Article Quality & Performance Metrics
Overall Quality
Improving Quality
0.0
/100
Combines engagement data with AI-assessed academic quality
Reader Engagement
Steady Performance
30.0
/100
175 views
19 readers
Trending
AI Quality Assessment
Not analyzed
Abstract
Nutrient richness, and specifically the abundance of mono- and disaccharides that characterize several food matrixes, such as milk and grape juice, has allowed the speciation of lactic acid bacteria and yeasts with a high fermentation capacity instead of energetically favorable respiratory metabolism. In these environmental contexts, rapid sugar consumption and lactic acid or ethanol production, accumulation and tolerance, together with the ability to propagate in the absence of oxygen, are several of the ‘winning’ traits that have apparently evolved and become specialized to perfection in these fermenting microorganisms. Here, we summarize and discuss the evolutionary context that has driven energetic metabolism in food-associated microorganisms, using the dairy species Lactococcus lactis and Streptococcus thermophilus among prokaryotes and the bakers’ yeast Saccharomyces cerevisiae among eukaryotes as model organisms.
| Reference Key |
emora2013frontiersfood
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | ;Diego eMora;Stefania eArioli;Concetta eCompagno |
| Journal | journal of magnetic resonance (san diego, calif : 1997) |
| Year | 2013 |
| DOI |
10.3389/fmicb.2013.00348
|
| URL | |
| Keywords |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.