アメリカ自然史博物館のインスタグラム(amnh) - 11月18日 04時29分

Do you enjoy pickles, sourdough bread, or beer? If so, thank microbes! These invisible life forms are also key to producing some of our favorite foods.
Fermenting vegetable matter with bacteria (specifically strains of Lactobacillus) produces sour-flavored, long-lasting treats. Better known as "pickling," this process is used in cuisines all around the world to crafts foods from kosher dills to kimchi. The process is thought to have originated thousands of years ago in Egyptian society.
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AMNH/M.Fearon

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