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Prologue

  • Koki Horikoshi

Abstract

There are many books on the life sciences, but unfortunately younger scientists seldom have the chance to study the history of biology before the 1950s. For example, they have few opportunities to learn about the historic indigo dying process or sake brewing, and yet there are a number of traditional fermentation techniques, such as mixed fermentation and pasteurisation of sake.

Keywords

Young Scientist Japanese Student Serendipitous Discovery Mixed Fermentation Gunma Prefecture 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Copyright information

© Springer Japan 2016

Authors and Affiliations

  • Koki Horikoshi
    • 1
  1. 1.Extremobiosphere Research CenterJapan Agency for Marine-Earth Science and Technology (JAMSTEC)YokohamaJapan

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