Uncovering the science of Indigenous fermentation

(University of Adelaide) Australian wine scientists are shedding scientific light on the processes underlying traditional practices of Australian Aboriginal people to produce fermented beverages. The scientists from the University of Adelaide and the Australian Wine Research Institute (AWRI) have discovered the complex microbial communities associated with the natural fermentation of sap from the iconic Tasmanian cider gum, Eucalyptus gunnii.
Source: EurekAlert! - Social and Behavioral Science - Category: International Medicine & Public Health Source Type: news