Metabolites from microbial co-cultures and their functional properties
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Abstract
Co-culture involves growing multiple strains of microorganisms together in the same environment to improve production efficiency. This method utilizes the complementary strengths of different microorganisms, producing various metabolites during fermentation. These metabolites, including primary and secondary metabolites, are affected by factors such as the types of microorganisms and the fermentation environment. Co-fermentation results in diverse metabolites, including those produced from the co-fermentation of different yeast strains, yeast and bacteria, and yeast and algae. These processes involve metabolic pathways that complement each other, resulting in metabolites with distinct functional properties. These metabolites not only increase nutritional value and improve taste and smell but also extend the final product's shelf life and enhance production efficiency. The microbial co-fermentation process is powerful for producing valuable metabolites with applications across industries such as health food and pharmaceuticals. The use of microbial co-cultures has shown significant potential in improving bioproduct efficiency. By taking advantage of the synergistic interactions between different microorganisms, co-cultures offer a wide range of functional properties, including enhanced metabolic pathways and the production of unique metabolites with valuable industrial applications. Therefore, metabolites from microbial co-cultures represent a promising strategy for optimizing bioproduction processes and advancing bioproduct development.
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