An invisible battle between bacteria determines the flavor and safety of salami
Fermentation is one of the oldest methods of preserving food. Long before refrigerators existed, people relied on microorganisms to keep food—including meat—safe to eat. Ph.D. research by VUB researcher Ana Sosa Fajardo (VUB Research Group of Industrial Microbiology and Food Biotechnology) now sheds...
Image: Phys.org
Fermentation is one of the oldest methods of preserving food. Long before refrigerators existed, people relied on microorganisms to keep food—including meat—safe to eat. Ph.D. research by VUB researcher Ana Sosa Fajardo (VUB Research Group of Industrial Microbiology and Food Biotechnology) now sheds light on why a fermented sausage, for instance, is not only safe to eat but also enjoyable in terms of flavor.
Originally published at Phys.org
