Coproporphyrin III Produced by the Bacterium <italic toggle="yes">Glutamicibacter arilaitensis</italic> Binds Zinc and Is Upregulated by Fungi in Cheese Rinds
ABSTRACT Microbial communities of fermented food microbiomes typically exhibit predictable patterns of microbial succession. However, the biochemical mechanisms that control the diversity and dynamics of these communities are not well described. Interactions between bacteria and fungi may be one mec...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
American Society for Microbiology
2018
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/2bcae7b27ec94d5fa2276a001867e373 |
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