ArticleFrontiers in microbiology2013
Food environments select microorganisms based on selfish energetic behavior.
Article in Frontiers in microbiology, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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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.
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Who cites it
3 citing papers in PubMed, 11 citations in OpenAlex.
- Lactobacilli biology, applications and host interactions.Nature reviews. Microbiology · 2026Review
- Sugar-Rich Foods Carry Osmotolerant Yeasts with IntracellularMiddle East journal of digestive diseases · 2020Article
- The Less Expensive Choice: Bacterial Strategies to Achieve Successful and Sustainable Reciprocal Interactions.Frontiers in microbiology · 2020Review
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nutrient richness, and specifically the abundance of mono- and disaccharides that characterize several food matrixes, such as milk and grape juice, has allowed the speciation of lactic acid bacteria and yeasts with a high fermentation capacity instead of energetically favorable respiratory metabolism. In these environmental contexts, rapid sugar consumption and lactic acid or ethanol production, accumulation, and tolerance, together with the ability to propagate in the absence of oxygen, are several of the "winning" traits that have apparently evolved and become specialized to perfection in these fermenting microorganisms. Here, we summarize and discuss the evolutionary context that has driven energetic metabolism in food-associated microorganisms, using the dairy species Lactococcus lactis and Streptococcus thermophilus among prokaryotes and the bakers' yeast Saccharomyces cerevisiae among eukaryotes as model organisms.
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Registered trials
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