Detail Ecology of Fermented Foods (in Human Ecology Review, Vol. 15, No. 1) Bibliografi Author: Scott, Robert ; Sullivan, William C. Topik: fermented food; alcohol; ecosystem; fermentation; food; lactic acid Bahasa: (EN )     Tahun Terbit: 2008     Jenis: Article - diterbitkan di jurnal ilmiah internasional Fulltext: scottandsullivan.pdf (678.48KB; 4 download) Abstract Fermented foods arise in the human relationship to the microbial environment. Human survival is connected to yeasts and bacteria that produce lactic acid and alcohol in preserved foods. This constitutes a fermentation ecosystem that embodies the succession of species, partitioning of re-sources, disturbance and equilibrium found in larger ecosys-tems. Fermented foods are preserved by microbes that live in food storage vessels. In many societies, the contribution of fermented food has been central. Fermentation ecosystems can be used as an engaging instructional tool to illustrate ecological concepts and lead to a more complex understand-ing of the ecology of human nutrition. Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Lihat Sejarah Pengadaan  Konversi Metadata   Kembali

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