Wooden tools : complex reservoirs of microbial diversity for food fermentations

Autor: Lortal, Sylvie

Publikováno v: 3.International Conference on Microbial Diversity The challenge of Complexity
3.International Conference on Microbial Diversity The challenge of Complexity, Oct 2015, Pérouse, Italy. 2015
Agroscope-Liebefeld
Agroscope-Liebefeld, Nov 2016, Bern, France

Food fermentation exists for millenaries (Salque et al., 2012). An incredible number of raw material either vegetal or animal can be fermented to increase shelf life and to create diversified flavors. Up to date more than 5000 fermented foods (includ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7ae6ffbd1094bee12bbad68f7987ba3c
https://hal.archives-ouvertes.fr/hal-01454541