Mahdi Eng 22,940 اشتراک گذاری ارسال شده در 2 فروردین، ۱۳۹۳ Robert Scott Department of Educational Policy Studies University of Illinois at Urbana-Champaign Champaign, IL1 William C. Sullivan Department of Natural Resources and Environmental Sciences Director of the Environmental Council University of Illinois at Urbana-Champaign Urbana, IL2 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 resources, disturbance and equilibrium found in larger ecosystems. 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 understanding of the ecology of human nutrition. برای مشاهده این محتوا لطفاً ثبت نام کنید یا وارد شوید. ورود یا ثبت نام نقل قول لینک به دیدگاه
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