Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: an ethnobiological approach
Fermentation is an ancient technique for preserving and improving the qualities of food and beverages throughout the world. Microbial communities, not seen by the producers of fermented goods, are the actors i...
Source: Journal of Ethnobiology and Ethnomedicine - Category: Complementary Medicine Authors: C ésar I. Ojeda-Linares, Mariana Vallejo, Patricia Lappe-Oliveras and Alejandro Casas Tags: Research Source Type: research