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Critical Reviews in Food Science and Nutrition Volume 61, 2021 - Issue 17
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Phage community involvement in fermented beverages: an open door to technological advances?

Pierre LedormandNormandie Univ, UNICAEN, UNIROUEN, ABTE, Caen, FranceView further author information
,
Nathalie DesmasuresNormandie Univ, UNICAEN, UNIROUEN, ABTE, Caen, FranceView further author information
&
Marion DalmassoNormandie Univ, UNICAEN, UNIROUEN, ABTE, Caen, FranceCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-1875-2748View further author information
ORCID Icon
Pages 2911-2920 | Published online: 10 Jul 2020

Citations (9)

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Shiqi Li, Xiaoshuang Liu, Leran Wang, Kai Wang, Menghui Li, Xingnan Wang, Yahong Yuan, Tianli Yue, Rui Cai & Zhouli Wang. (2023) Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions. Critical Reviews in Food Science and Nutrition 0:0, pages 1-28.
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Articles from other publishers (8)

Hai Du, Bowen Chen, Wenbo Fu, Fan Yang, Xibin Lv, Yuwei Tan, Xiaoli Xi, Li Wang & Yan Xu. (2023) Composition and function of viruses in sauce-flavor baijiu fermentation. International Journal of Food Microbiology 387, pages 110055.
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Pierre Ledormand, Nathalie Desmasures, Margot Schlusselhuber, André Sesboüé, Jérôme Ledauphin & Marion Dalmasso. (2022) Phages Shape Microbial Dynamics and Metabolism of a Model Community Mimicking Cider, a Fermented Beverage. Viruses 14:10, pages 2283.
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Jiamu Kang, Xiaoxue Chen, Bei-Zhong Han & Yansong Xue. (2022) Insights into the bacterial, fungal, and phage communities and volatile profiles in different types of Daqu. Food Research International 158, pages 111488.
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Pierre Ledormand, Nathalie Desmasures, Cédric Midoux, Olivier Rué & Marion Dalmasso. (2022) Investigation of the Phageome and Prophages in French Cider, a Fermented Beverage. Microorganisms 10:6, pages 1203.
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Zhecun Xu, Michelle E. Walker, Jin Zhang, Jennifer M. Gardner, Krista M. Sumby & Vladimir Jiranek. (2021) Exploring the diversity of bacteriophage specific to Oenococcus oeni and Lactobacillus spp and their role in wine production. Applied Microbiology and Biotechnology 105:23, pages 8575-8592.
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Anna Y. Alekseeva, Anneloes E. Groenenboom, Eddy J. Smid & Sijmen E. Schoustra. (2021) Eco-Evolutionary Dynamics in Microbial Communities from Spontaneous Fermented Foods. International Journal of Environmental Research and Public Health 18:19, pages 10093.
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Thomas Paillet & Eric Dugat-Bony. (2021) Bacteriophage ecology of fermented foods: anything new under the sun?. Current Opinion in Food Science 40, pages 102-111.
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Won-Jeong Park, Se-Jin Kong & Jong-Hyun Park. (2021) Kimchi bacteriophages of lactic acid bacteria: population, characteristics, and their role in watery kimchi. Food Science and Biotechnology 30:7, pages 949-957.
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