Abstract
Natural fermentations occur when microorganisms are allowed to react with susceptible organic substrates. Such interactions are fundamental to the decomposition of natural materials, and to the ultimate return of chemical elements to the soil and air without which life could not be sustained.
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© 1986 Springer Science+Business Media New York
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Potter, N.N. (1986). Fermentations and Other Uses of Microorganisms. In: Food Science. Springer, Dordrecht. https://doi.org/10.1007/978-94-015-7262-0_12
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DOI: https://doi.org/10.1007/978-94-015-7262-0_12
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