Skip to main content

Thank you for visiting nature.com. You are using a browser version with limited support for CSS. To obtain the best experience, we recommend you use a more up to date browser (or turn off compatibility mode in Internet Explorer). In the meantime, to ensure continued support, we are displaying the site without styles and JavaScript.

Artisanal food microbiology

Because of their ability to biochemically transform their growing environments, microorganisms are playing a new creative role as a culinary tool, enabling both professional and amateur cooks to create entirely new flavours from existing ingredients.

This is a preview of subscription content

Access options

Rent or Buy article

Get time limited or full article access on ReadCube.

from$8.99

All prices are NET prices.

Figure 1

ARIELLE JOHNSON

Figure 2

ARIELLE JOHNSON AND NOMA

Figure 3

ARIELLE JOHNSON

Author information

Affiliations

Authors

Corresponding author

Correspondence to Arielle J. Johnson.

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Johnson, A. Artisanal food microbiology. Nat Microbiol 1, 16039 (2016). https://doi.org/10.1038/nmicrobiol.2016.39

Download citation

Further reading

Search

Quick links