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Artisanal food microbiology

Nature Microbiology volume 1, Article number: 16039 (2016) Cite this article

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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.

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Figure 1

ARIELLE JOHNSON

Figure 2

ARIELLE JOHNSON AND NOMA

Figure 3

ARIELLE JOHNSON

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  1. Arielle J. Johnson is at MAD, c/o noma, Strandgade 93, 1401 Copenhagen K, Denmark.,

    Arielle J. Johnson

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  1. Arielle J. Johnson
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Correspondence to Arielle J. Johnson.

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

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