ReviewFrontiers in microbiology2020
Understanding the Mechanisms of Positive Microbial Interactions That Benefit Lactic Acid Bacteria Co-cultures.
Review in Frontiers in microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 50 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
50 citing papers in PubMed.
- Autoinducer 2 as a universal language in microbial consortia: decoding molecular mechanisms, ecological impacts, and application.Gut microbes · 2026Review
- Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties, Nutritional Value, and Sensory Characteristics of a White Kidney Bean-Based Beverage.Foods (Basel, Switzerland) · 2026Article
- Harnessing Probiotic LAB and Bacteriocins for Clean-Label Food Processing and Biopreservation: Omics, Molecular Innovations and Industrial Applications.Probiotics and antimicrobial proteins · 2026Review
- Microbial Succession, Functional Dynamics, and Their Relationship with Quality Formation During Ripened Pu-Erh Tea Fermentation.Foods (Basel, Switzerland) · 2026Article
- Enhancing Probiotic Performance in Food Matrices: From Strain Selection to Bioengineering.Journal of food science · 2026Review
- Microbial Dynamics and Functional Shift During Spontaneous Fermentation of Bee Pollen from Different Geographical Origins.Microorganisms · 2026Article
- Fine-Scale Temperature-Dependent Shifts in Lactic Acid Bacterial Communities Under Precise Peltier Control.Microorganisms · 2026Article
- Host-AdaptedMicroorganisms · 2026Article
- Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits.Comprehensive reviews in food science and food safety · 2026Review
- Microorganism-Based Biological Products for Agriculture: From Strain Selection to Production Organization.Microorganisms · 2026Review
- Biochemical and Antioxidant Characterization of Pigment-DeficientFoods (Basel, Switzerland) · 2026Article
- Microenvironmental Gradients Drive Spatial Stratification of Saccharifying Microbial Communities and Enzyme Activity in Strong-FlavorFoods (Basel, Switzerland) · 2025Article
- Making yogurt with the ant holobiont uncovers bacteria, acids, and enzymes for food fermentation.iScience · 2025Article
- Ecological factors that drive microbial communities in culturally diverse fermented foods.BMC microbiology · 2025Article
- Research Progress on the Mechanism of Action of Food-Derived ACE-Inhibitory Peptides.Life (Basel, Switzerland) · 2025Review
- Sourdough Microbiota for Improving Bread Preservation and Safety: Main Directions and New Strategies.Foods (Basel, Switzerland) · 2025Review
- Community living causes changes in metabolic behavior and is permitted by specific growth conditions in two bacterial co-culture systems.Journal of bacteriology · 2025Article
- Probiotic Viability and Bioactive Properties of Buffalo Yoghurt Produced Using High Cholesterol-Assimilating Probiotic Strains.Veterinary medicine and science · 2025Article
- Improving the survival under gastric conditions of a potential multistrain probiotic produced in co-culture.AMB Express · 2025Article
- Characterization of Microbes Involved in Anaerobic Fermentation of Various Jiaosu.International journal of food science · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Microorganisms grow in concert, both in natural communities and in artificial or synthetic co-cultures. Positive interactions between associated microbes are paramount to achieve improved substrate conversion and process performance in biotransformation and fermented food production. The mechanisms underlying such positive interactions have been the focus of numerous studies in recent decades and are now starting to be well characterized. Lactic acid bacteria (LAB) contribute to the final organoleptic, nutritional, and health properties of fermented food products. However, interactions in LAB co-cultures have been little studied, apart from the well-characterized LAB co-culture used for yogurt manufacture. LAB are, however, multifunctional microorganisms that display considerable potential to create positive interactions between them. This review describes why LAB co-cultures are of such interest, particularly in foods, and how their extensive nutritional requirements can be used to favor positive interactions. In that respect, our review highlights the benefits of co-cultures in different areas of application, details the mechanisms underlying positive interactions and aims to show how mechanisms based on nutritional interactions can be exploited to create efficient LAB co-cultures.
Indexed as
Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.