1932

Abstract

Strains of lactic acid bacteria, yeasts, and molds have been selected over thousands of years based on the unique sensory attributes they provide to food fermentations. Over the centuries they have evolved to their domesticated roles, leading to genome decay, loss of pathways, acquisition of genomic elements, and beneficial mutations that provide an advantage in their nutrient-rich food environments. This review highlights the evolutionary traits influenced by the domestication process as these microbes adapted to nutrient-rich foods developed by humans.

Loading

Article metrics loading...

/content/journals/10.1146/annurev.food.102308.124134
2010-04-10
2024-03-29
Loading full text...

Full text loading...

/content/journals/10.1146/annurev.food.102308.124134
Loading
/content/journals/10.1146/annurev.food.102308.124134
Loading

Data & Media loading...

  • Article Type: Review Article
This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error