The Vireo Advisors blog brings you the latest news and developments in safe, sustainable and bio-based materials and products including novel foods and sustainable nanomaterials.
Sausage: The Labor of Small Organisms
fter arranging for a local salami manufacturer to create two batches of salami, one using a starter culture and allowing one to set out to be worked on by naturally occurring microbes, researchers of the University of Turin found that salami made with the wild microbes were rated higher than those made with the starter culture.