Make friends with microbes

• Autores: Sam Wong
• Localización: New scientist, ISSN 0262-4079, Nº. 3271, 2020, pág. 51
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Wong encourages the growth of special bacterial ecosystem to have a tasty way to preserve food, particularly vegetables. Most people strive to avoid letting microbes colonize food. Not all of them are bad for the health of every people and many cuisines preserve food by encouraging the growth of non-harmful microbes and discouraging the bad ones. Such process is called fermentation where one of its prime example is kimchi, a staple food in Korea. As the process progresses, some bacteria flourish and then are supplanted by others. Lactic acid levels rise, so the most acid-tolerant microbes come to dominate.