“This guide is designed to outline the basics of food fermentation and flavor, providing a framework of how microbes transform foods and encouraging you to start your own fermentation journey."

22—6/7
Wri—2218

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14 HYBRID RESPIRATION:A new method of energy harvest by L. plantarum

“Hybrid respiration is dependent on the presence of quinones and extracellular electron acceptors like iron, both typically present in dairy and plant foods”

22—3/31
Wri—2218

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12 MICROBIAL TERROIR: How to think of community assembly in food fermentation

“We must look at microbial ecology to describe the way communities are
shaped in food fermentation.”

22—2/1
Wri—2218

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01 A HISTORY OF FERMENTATION: How microbiology influenced our relationship to fermented food

“By changing our relationships to food fermentation and embracing the complexities of the microbial landscape, we will be able to see beyond the role of individual microbes.”

21—11/30
Wri—2218

ROTTEN MENU

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