• Koki Horikoshi


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.


Young Scientist Japanese Student Serendipitous Discovery Mixed Fermentation Gunma Prefecture 
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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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