Makers of beer, wine and cheese need microbiologists to keep fermented products at their peak. Kendall Powell gets a taste of the career offerings.
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Powell, K. The yeast is rising. Nature 429, 224–225 (2004). https://doi.org/10.1038/nj6988-224a
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DOI: https://doi.org/10.1038/nj6988-224a