Les fermentations au service des produits de terroir

Thanks to fermentations, some microbes significantly contribute to the sensory richness of products from our regions. Far from harming us, these microbes are friends and guardians of our food, its diversity, its tastes, and its cultures. This book presents a historical, geographical, and socio-economic overview of fermented products. Based on biological findings, it shows how fermentations play a role in the development of flavors in products such as wine and cheese while ensuring their safety. This original synthesis, established through a partnership between Inra and Inao, will interest all those concerned with the interactions between scientific advancements and the preservation of traditional products and cultures.