Because of their ability to biochemically transform their growing environments, microorganisms are playing a new creative role as a culinary tool, enabling both professional and amateur cooks to create entirely new flavours from existing ingredients.
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Johnson, A. Artisanal food microbiology. Nat Microbiol 1, 16039 (2016). https://doi.org/10.1038/nmicrobiol.2016.39
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DOI: https://doi.org/10.1038/nmicrobiol.2016.39
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