Journal
CELL
Volume 161, Issue 1, Pages 49-55Publisher
CELL PRESS
DOI: 10.1016/j.cell.2015.02.034
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Microbial communities of fermented foods have provided humans with tools for preservation and flavor development for thousands of years. These simple, reproducible, accessible, culturable, and easy-to-manipulate systems also provide opportunities for dissecting the mechanisms of microbial community formation. Fermented foods can be valuable models for processes in less tractable microbiota.
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