Food, Fermentation, and Micro‐organisms

Аннотация

Fermentation and civilisation are inseparable, according to the American poet John Ciardi. His observation aptly conveys the significance of our relationship with micro‐organisms, dating back thousands of years to the earliest records. It is as if the ability to master control of micro‐organisms, to harness their benefits in food and beverage production, is in some way a rite of passage; a seal of approval that civilisation has evolved.