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For thousands of years, food production, processing, and preservation have been closely intertwined with microbial fermentation. When you think of fermentation, sauerkraut, yogurt, kimchi, or fresh sourdough bread with kefir butter probably comes to mind, rather than a sweet-balanced coffee.

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INTRODUCTION

  • 章节

  • 发表日期：

    2025年

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  • Marcel Hackler,
  • Vinzenz Särchen

摘要

For thousands of years, food production, processing, and preservation have been closely intertwined with microbial fermentation. When you think of fermentation, sauerkraut, yogurt, kimchi, or fresh sourdough bread with kefir butter probably comes to mind, rather than a sweet-balanced coffee.