Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: an ethnobiological approach
Abstract Background 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 involved in the fermentation process and are selected upon through diffe...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2020-01-01
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| Series: | Journal of Ethnobiology and Ethnomedicine |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s13002-019-0351-y |