Abstract
Fermentations occur when microorganisms consume susceptible organic substrates as part of their own metabolic processes. Such interactions are fundamental to the decomposition of natural materials, and to the ultimate return of chemical elements to the soil and air without which life could not be sustained.
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© 1995 Springer Science+Business Media New York
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Potter, N.N., Hotchkiss, J.H. (1995). Fermentation and Other Uses of Microorganisms. In: Food Science. Food Science Text Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4985-7_12
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DOI: https://doi.org/10.1007/978-1-4615-4985-7_12
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