{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T11:41:48Z","timestamp":1788867708389,"version":"build-2803163510"},"reference-count":58,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2025,3,1]],"date-time":"2025-03-01T00:00:00Z","timestamp":1740787200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2025,3,1]],"date-time":"2025-03-01T00:00:00Z","timestamp":1740787200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2025,1,17]],"date-time":"2025-01-17T00:00:00Z","timestamp":1737072000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100007356","name":"Fondation M\u00e9diterran\u00e9e Infection","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100007356","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001665","name":"French National Research Agency","doi-asserted-by":"publisher","award":["ANR-15-CE366-004-01"],"award-info":[{"award-number":["ANR-15-CE366-004-01"]}],"id":[{"id":"10.13039\/501100001665","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001665","name":"French National Research Agency","doi-asserted-by":"publisher","award":["10-IAHU-03"],"award-info":[{"award-number":["10-IAHU-03"]}],"id":[{"id":"10.13039\/501100001665","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Microbial Pathogenesis"],"published-print":{"date-parts":[[2025,3]]},"DOI":"10.1016\/j.micpath.2025.107298","type":"journal-article","created":{"date-parts":[[2025,1,17]],"date-time":"2025-01-17T00:02:46Z","timestamp":1737072166000},"page":"107298","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":3,"special_numbering":"C","title":["Candida tropicalis, Clavispora lusitaniae, Limosilactobacillus fermentum, Liquorilactobacillus mali, and Leuconostoc pseudomesenteroides are associated with ethanol in Malian traditional fermented milk products"],"prefix":"10.1016","volume":"200","author":[{"given":"Sibiri","family":"Sissoko","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Salimata","family":"Konate","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8365-2244","authenticated-orcid":false,"given":"Nicholas","family":"Armstrong","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Issa","family":"Traore","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Abdoulaye K.","family":"Kone","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Abdoulaye","family":"Djimde","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2679-035X","authenticated-orcid":false,"given":"Mahamadou A.","family":"Thera","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5556-6947","authenticated-orcid":false,"given":"Matthieu","family":"Million","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0167-6235","authenticated-orcid":false,"given":"Maryam","family":"Tidjani Alou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.micpath.2025.107298_bib1","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/S0007-9960(07)91314-0","article-title":"Histoire des laits ferment\u00e9s","volume":"42","author":"Bourlioux","year":"2007","journal-title":"Cah. Nutr. Di\u00e9t\u00e9tique"},{"key":"10.1016\/j.micpath.2025.107298_bib2","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1016\/j.tifs.2014.05.002","article-title":"Fermented beverages with health-promoting potential: past and future perspectives","volume":"38","author":"Marsh","year":"2014","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.micpath.2025.107298_bib7","series-title":"Food in Antiquity: A Survey of the Diet of Early Peoples","author":"Brothwell","year":"1998"},{"key":"10.1016\/j.micpath.2025.107298_bib8","doi-asserted-by":"crossref","first-page":"1035","DOI":"10.3390\/molecules26041035","article-title":"Yeast fermentation at low temperatures: adaptation to changing environmental conditions and formation of volatile compounds","volume":"26","author":"Liszkowska","year":"2021","journal-title":"Molecules"},{"key":"10.1016\/j.micpath.2025.107298_bib9","article-title":"Bacterial diversity of Gambian traditional fermented milk","volume":"93","author":"Baldeh","year":"2022","journal-title":"\u201cKosam,\u201d Anim. Sci. J."},{"key":"10.1016\/j.micpath.2025.107298_bib10","doi-asserted-by":"crossref","first-page":"679","DOI":"10.3390\/fermentation8120679","article-title":"The evolution of fermented milks, from artisanal to industrial products: a critical review","volume":"8","author":"Bintsis","year":"2022","journal-title":"Fermentation"},{"key":"10.1016\/j.micpath.2025.107298_bib11","author":"Danone"},{"key":"10.1016\/j.micpath.2025.107298_bib12","series-title":"Yakult's Research Activities: Inheritance and Practice of Shirota-Ism","first-page":"3","author":"Chonan","year":"2020"},{"key":"10.1016\/j.micpath.2025.107298_bib13","doi-asserted-by":"crossref","first-page":"2238","DOI":"10.3390\/nu13072238","article-title":"Effects of fermented milk containing Lacticaseibacillus paracasei strain Shirota on constipation in patients with depression: a randomized, double-blind, placebo-controlled trial","volume":"13","author":"Zhang","year":"2021","journal-title":"Nutrients"},{"key":"10.1016\/j.micpath.2025.107298_bib3","series-title":"The Prolongation of Life: Optimistic Studies","author":"Metchnikoff","year":"1908"},{"key":"10.1016\/j.micpath.2025.107298_bib4","doi-asserted-by":"crossref","first-page":"1188","DOI":"10.1111\/1541-4337.12712","article-title":"A review of microbes and chemical contaminants in dairy products in sub-Saharan Africa","volume":"20","author":"Akinyemi","year":"2021","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.1016\/j.micpath.2025.107298_bib5","doi-asserted-by":"crossref","first-page":"4151","DOI":"10.1007\/s12010-021-03672-z","article-title":"Recent advances in lactic acid production by lactic acid bacteria","volume":"193","author":"Tian","year":"2021","journal-title":"Appl. Biochem. Biotechnol."},{"key":"10.1016\/j.micpath.2025.107298_bib6","doi-asserted-by":"crossref","first-page":"S1","DOI":"10.1097\/MCG.0b013e318269fdd5","article-title":"FAO\/WHO guidelines on probiotics: 10 Years later","volume":"46","author":"Morelli","year":"2012","journal-title":"J. Clin. Gastroenterol."},{"key":"10.1016\/j.micpath.2025.107298_bib14","series-title":"Nutritional and Health Aspects of Food in the Balkans","author":"Gostin","year":"2021"},{"key":"10.1016\/j.micpath.2025.107298_bib15","doi-asserted-by":"crossref","first-page":"852","DOI":"10.3168\/jds.2022-22590","article-title":"Characterization of a novel flavored yogurt enriched in \u03b3-aminobutyric acid fermented by Levilactobacillus brevis CGMCC1.5954","volume":"106","author":"Fan","year":"2023","journal-title":"J. Dairy Sci."},{"key":"10.1016\/j.micpath.2025.107298_bib16","doi-asserted-by":"crossref","DOI":"10.3389\/fmicb.2022.1107092","article-title":"Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt","volume":"13","author":"Xiao","year":"2023","journal-title":"Front. Microbiol."},{"key":"10.1016\/j.micpath.2025.107298_bib17","doi-asserted-by":"crossref","DOI":"10.1111\/jfbc.12837","article-title":"Screening of aroma\u2010producing lactic acid bacteria and their application in improving the aromatic profile of yogurt","volume":"43","author":"Tian","year":"2019","journal-title":"J. Food Biochem."},{"key":"10.1016\/j.micpath.2025.107298_bib18","doi-asserted-by":"crossref","first-page":"736","DOI":"10.3390\/microorganisms10040736","article-title":"Deciphering the microbiota and volatile profiles of Algerian smen, a traditional fermented butter","volume":"10","author":"Boussekine","year":"2022","journal-title":"Microorganisms"},{"key":"10.1016\/j.micpath.2025.107298_bib19","article-title":"Processing, nutritional composition and microbiology of amasi: a Southern African fermented milk product","volume":"12","author":"Maleke","year":"2021","journal-title":"Sci. Afr."},{"key":"10.1016\/j.micpath.2025.107298_bib20","first-page":"712","article-title":"Formulation of goat's milk yogurt with fig powder: aromatic profile, physicochemical and microbiological characteristics","volume":"27","author":"Mahmoudi","year":"2021","journal-title":"Food Sci. Technol. Int. Cienc. Tecnol. Los Aliment. Int"},{"key":"10.1016\/j.micpath.2025.107298_bib21","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.136299","article-title":"Characterization of a fermented dairy, sour cream: lipolysis and the release profile of flavor compounds","volume":"423","author":"Wang","year":"2023","journal-title":"Food Chem."},{"key":"10.1016\/j.micpath.2025.107298_bib22","doi-asserted-by":"crossref","first-page":"14439","DOI":"10.1021\/acs.jafc.2c03409","article-title":"Characterization of key odor-active off-flavor compounds in aged pasteurized yogurt by sensory-directed flavor analysis","volume":"70","author":"Zhao","year":"2022","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.micpath.2025.107298_bib23","doi-asserted-by":"crossref","first-page":"3390","DOI":"10.3390\/cells11213390","article-title":"Endogenous ethanol and triglyceride production by gut Pichia kudriavzevii, Candida albicans and Candida glabrata yeasts in non-alcoholic steatohepatitis","volume":"11","author":"Mbaye","year":"2022","journal-title":"Cells"},{"key":"10.1016\/j.micpath.2025.107298_bib25","doi-asserted-by":"crossref","first-page":"130","DOI":"10.1111\/j.1365-2672.1960.tb00188.x","article-title":"A medium for the cultivation of lactobacilli","volume":"23","author":"De Man","year":"1960","journal-title":"J. Appl. Bacteriol."},{"key":"10.1016\/j.micpath.2025.107298_bib26","doi-asserted-by":"crossref","first-page":"543","DOI":"10.1086\/600885","article-title":"Ongoing revolution in bacteriology: routine identification of bacteria by matrix-assisted laser desorption ionization time-of-flight mass spectrometry","volume":"49","author":"Seng","year":"2009","journal-title":"Clin. Infect. Dis. Off. Publ. Infect. Dis. Soc. Am."},{"key":"10.1016\/j.micpath.2025.107298_bib27","doi-asserted-by":"crossref","DOI":"10.1038\/nmicrobiol.2016.203","article-title":"Culture of previously uncultured members of the human gut microbiota by culturomics","volume":"1","author":"Lagier","year":"2016","journal-title":"Nat. Microbiol."},{"key":"10.1016\/j.micpath.2025.107298_bib28","doi-asserted-by":"crossref","first-page":"1341","DOI":"10.1007\/s00253-022-11799-0","article-title":"Ethanol stress responses in Kluyveromyces marxianus: current knowledge and perspectives","volume":"106","author":"de Moura Ferreira","year":"2022","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"10.1016\/j.micpath.2025.107298_bib29","doi-asserted-by":"crossref","first-page":"346","DOI":"10.3390\/nu12020346","article-title":"The many faces of kefir fermented dairy products: quality characteristics, flavour chemistry, nutritional value, health benefits, and safety","volume":"12","author":"Farag","year":"2020","journal-title":"Nutrients"},{"key":"10.1016\/j.micpath.2025.107298_bib32","doi-asserted-by":"crossref","first-page":"503","DOI":"10.1016\/j.lwt.2018.07.023","article-title":"Comparison of traditional and backslopping methods for kefir fermentation based on physicochemical and microbiological characteristics","volume":"97","author":"Kim","year":"2018","journal-title":"LWT"},{"key":"10.1016\/j.micpath.2025.107298_bib33","doi-asserted-by":"crossref","first-page":"1041","DOI":"10.1016\/j.fm.2011.02.006","article-title":"Microbiological characteristics of kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population","volume":"28","author":"Chaves-L\u00f3pez","year":"2011","journal-title":"Food Microbiol."},{"key":"10.1016\/j.micpath.2025.107298_bib34","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/j.copbio.2016.11.010","article-title":"Health benefits of fermented foods: microbiota and beyond","volume":"44","author":"Marco","year":"2017","journal-title":"Curr. Opin. Biotechnol."},{"key":"10.1016\/j.micpath.2025.107298_bib35","doi-asserted-by":"crossref","first-page":"2321","DOI":"10.3390\/foods10102321","article-title":"The bacterial diversity of spontaneously fermented dairy products collected in northeast Asia","volume":"10","author":"Yu","year":"2021","journal-title":"Foods"},{"key":"10.1016\/j.micpath.2025.107298_bib37","doi-asserted-by":"crossref","first-page":"89","DOI":"10.3168\/jds.2015-10209","article-title":"Relationships between functional genes in Lactobacillus delbrueckii ssp. bulgaricus isolates and phenotypic characteristics associated with fermentation time and flavor production in yogurt elucidated using multilocus sequence typing","volume":"99","author":"Liu","year":"2016","journal-title":"J. Dairy Sci."},{"key":"10.1016\/j.micpath.2025.107298_bib38","doi-asserted-by":"crossref","first-page":"107","DOI":"10.3748\/wjg.v27.i1.107","article-title":"Effect of probiotic Lactobacillus plantarum Dad-13 powder consumption on the gut microbiota and intestinal health of overweight adults","volume":"27","author":"Rahayu","year":"2021","journal-title":"World J. Gastroenterol."},{"key":"10.1016\/j.micpath.2025.107298_bib39","doi-asserted-by":"crossref","first-page":"269","DOI":"10.1016\/j.ijfoodmicro.2004.01.008","article-title":"Isolation, identification and characterisation of the dominant microorganisms of kule naoto: the Maasai traditional fermented milk in Kenya","volume":"94","author":"Mathara","year":"2004","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.micpath.2025.107298_bib40","doi-asserted-by":"crossref","first-page":"2984","DOI":"10.1080\/10408398.2020.1791050","article-title":"Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview","volume":"61","author":"Cuvas-Limon","year":"2021","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.micpath.2025.107298_bib41","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1016\/S0168-1605(01)00501-3","article-title":"Growth characteristics of Candida kefyr and two strains of Lactococcus lactis subsp. lactis isolated from Zimbabwean naturally fermented milk","volume":"70","author":"Gadaga","year":"2001","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.micpath.2025.107298_bib42","doi-asserted-by":"crossref","first-page":"125","DOI":"10.1016\/j.lwt.2004.05.008","article-title":"Enumeration and identification of microflora in suusac, a Kenyan traditional fermented camel milk product","volume":"38","author":"Lore","year":"2005","journal-title":"LWT - Food Sci. Technol."},{"key":"10.1016\/j.micpath.2025.107298_bib43","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/S0168-1605(03)00247-2","article-title":"The role of interaction between yeasts and lactic acid bacteria in African fermented milks: a review","volume":"86","author":"Narvhus","year":"2003","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.micpath.2025.107298_bib44","doi-asserted-by":"crossref","first-page":"1355","DOI":"10.1111\/j.1365-2672.2006.02895.x","article-title":"Characterization of dominant microbiota of a Ghanaian fermented milk product, nyarmie, by culture- and nonculture-based methods","volume":"100","author":"Obodai","year":"2006","journal-title":"J. Appl. Microbiol."},{"key":"10.1016\/j.micpath.2025.107298_bib45","doi-asserted-by":"crossref","first-page":"25","DOI":"10.3168\/jds.2008-1081","article-title":"Involvement of Acetobacter orientalis in the production of lactobionic acid in Caucasian yogurt (\u201cCaspian Sea yogurt\u201d) in Japan","volume":"92","author":"Kiryu","year":"2009","journal-title":"J. Dairy Sci."},{"key":"10.1016\/j.micpath.2025.107298_bib46","unstructured":"S. Corfe, R. Hyde, J. Shepherd, Alcohol-free and Low-Strength Drinks, (n.d.)."},{"key":"10.1016\/j.micpath.2025.107298_bib47","doi-asserted-by":"crossref","first-page":"3873","DOI":"10.3390\/nu14183873","article-title":"Defining No and low (NoLo) alcohol products","volume":"14","author":"Okaru","year":"2022","journal-title":"Nutrients"},{"key":"10.1016\/j.micpath.2025.107298_bib48","first-page":"645","article-title":"Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for aroma formation in fermented milk","volume":"8","author":"Beltr\u00e1n-Barrientos","year":"2019","journal-title":"Foods Basel Switz"},{"key":"10.1016\/j.micpath.2025.107298_bib49","doi-asserted-by":"crossref","first-page":"680","DOI":"10.3390\/toxics10110680","article-title":"Isolation and characterization of Lactobacillus paracasei 85 and Lactobacillus buchneri 93 to absorb and biotransform zearalenone","volume":"10","author":"Gan","year":"2022","journal-title":"Toxics"},{"key":"10.1016\/j.micpath.2025.107298_bib50","doi-asserted-by":"crossref","first-page":"1431","DOI":"10.1007\/s10529-022-03310-6","article-title":"Homo- and heterofermentative lactobacilli are distinctly affected by furanic compounds","volume":"44","author":"Giacon","year":"2022","journal-title":"Biotechnol. Lett."},{"key":"10.1016\/j.micpath.2025.107298_bib51","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1111\/j.1740-0929.2012.01035.x","article-title":"Interaction between lactic acid bacteria and yeasts in airag, an alcoholic fermented milk","volume":"84","author":"Sudun","year":"2013","journal-title":"Anim. Sci. J."},{"key":"10.1016\/j.micpath.2025.107298_bib52","doi-asserted-by":"crossref","first-page":"60","DOI":"10.3390\/beverages7030060","article-title":"Characterization of Dadih: traditional fermented Buffalo milk of minangkabau","volume":"7","author":"Arnold","year":"2021","journal-title":"Beverages"},{"key":"10.1016\/j.micpath.2025.107298_bib53","doi-asserted-by":"crossref","first-page":"763","DOI":"10.1016\/j.apenergy.2011.08.020","article-title":"Sugars metabolism and ethanol production by different yeast strains from coffee industry wastes hydrolysates","volume":"92","author":"Mussatto","year":"2012","journal-title":"Appl. Energy"},{"key":"10.1016\/j.micpath.2025.107298_bib54","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1002\/(SICI)1097-0290(19960105)49:1<63::AID-BIT8>3.0.CO;2-R","article-title":"Oxygen effect on lactose catabolism by a Leuconostoc mesenteroides strain: modeling of general O2-dependent stoichiometry","volume":"49","author":"Plihon","year":"2000","journal-title":"Biotechnol. Bioeng."},{"key":"10.1016\/j.micpath.2025.107298_bib55","doi-asserted-by":"crossref","first-page":"54","DOI":"10.1111\/j.1365-2672.1993.tb02996.x","article-title":"Characterization of interactions between Lactobacillus hilgardii and Saccharomyces florentinus isolated from sugary kefir grains","volume":"74","author":"Leroi","year":"1993","journal-title":"J. Appl. Bacteriol."},{"key":"10.1016\/j.micpath.2025.107298_bib56","doi-asserted-by":"crossref","first-page":"558","DOI":"10.1016\/j.jhep.2019.10.003","article-title":"The gut-liver axis in liver disease: pathophysiological basis for therapy","volume":"72","author":"Albillos","year":"2020","journal-title":"J. Hepatol."},{"key":"10.1016\/j.micpath.2025.107298_bib57","doi-asserted-by":"crossref","first-page":"235","DOI":"10.1038\/s41575-018-0099-1","article-title":"Alcohol, liver disease and the gut microbiota","volume":"16","author":"Bajaj","year":"2019","journal-title":"Nat. Rev. Gastroenterol. Hepatol."},{"key":"10.1016\/j.micpath.2025.107298_bib58","doi-asserted-by":"crossref","DOI":"10.3390\/ijms232416226","article-title":"Fatty liver disease-alcoholic and non-alcoholic: similar but different","volume":"23","author":"Malnick","year":"2022","journal-title":"Int. J. Mol. Sci."},{"key":"10.1016\/j.micpath.2025.107298_bib59","doi-asserted-by":"crossref","DOI":"10.1016\/j.micpath.2023.106160","article-title":"Limosilactobacillus fermentum, Lactococcus lactis and Thomasclavelia ramosa are enriched and Methanobrevibacter smithii is depleted in patients with non-alcoholic steatohepatitis","author":"Mbaye","year":"2023","journal-title":"Microb. Pathog."},{"key":"10.1016\/j.micpath.2025.107298_bib60","doi-asserted-by":"crossref","DOI":"10.1016\/j.micpath.2023.106160","article-title":"Lactococcus lactis and Thomasclavelia ramosa are enriched and Methanobrevibacter smithii is depleted in patients with non-alcoholic steatohepatitis","volume":"180","author":"Mbaye","year":"2023","journal-title":"Microb. Pathog."},{"key":"10.1016\/j.micpath.2025.107298_bib61","doi-asserted-by":"crossref","first-page":"2100","DOI":"10.1038\/s41591-022-02016-6","article-title":"Microbiome-derived ethanol in nonalcoholic fatty liver disease","volume":"28","author":"Meijnikman","year":"2022","journal-title":"Nat. Med."},{"key":"10.1016\/j.micpath.2025.107298_bib62","doi-asserted-by":"crossref","first-page":"332","DOI":"10.1002\/ueg2.12062","article-title":"Gut fermentation syndrome: a systematic review of case reports","volume":"9","author":"Bayoumy","year":"2021","journal-title":"United Eur. Gastroenterol. J."}],"container-title":["Microbial Pathogenesis"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0882401025000233?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0882401025000233?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,2,24]],"date-time":"2025-02-24T17:34:55Z","timestamp":1740418495000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0882401025000233"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,3]]},"references-count":58,"alternative-id":["S0882401025000233"],"URL":"https:\/\/doi.org\/10.1016\/j.micpath.2025.107298","relation":{},"ISSN":["0882-4010"],"issn-type":[{"value":"0882-4010","type":"print"}],"subject":[],"published":{"date-parts":[[2025,3]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Candida tropicalis, Clavispora lusitaniae, Limosilactobacillus fermentum, Liquorilactobacillus mali, and Leuconostoc pseudomesenteroides are associated with ethanol in Malian traditional fermented milk products","name":"articletitle","label":"Article Title"},{"value":"Microbial Pathogenesis","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.micpath.2025.107298","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2025 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"107298"}}