The fish is then
preserved by the microbes» acids or alcohol, and flavored by the many byproducts of their growth.
Not exact matches
It just makes so much sense to me that the spontaneous natural proliferation of
microbes that create lacto fermentation happens simply
by adding water and some salt to produce, and those same bacteria that
preserve and increase the nutrition of the food make our bodies benefit in a multitude of ways too!
In the simple fermentation, the proportion of salt is usually enough
by itself to
preserve the fish from spoilage, and bacteria are important mainly as flavor modifiers.But in the mixed fermentation, a smaller dose of salt
preserves the fish for just a few weeks while the plant - based ingredients feed the same
microbes that sour milk or turn grape juice into wine.
No - till and, to a lesser degree, conservation tillage maintains or improves soil quality
by preserving soil structure and moisture, increasing soil organic matter, and providing habitat for soil
microbes.
The fossils discovered in these formations include stromatolites — layered rock structures created
by communities of ancient
microbes — and several other signatures of microbial life, such as a microbial palisade texture
preserved in stone, and bubbles that were most likely trapped in a sticky substance produced
by ancient bacteria.