Microbial Diversity in Fermented Foods

Event Timeslots (1)

• Science, Health and Research

  11:15 am - 11:45 am

  Rachel Dutton

  The genetic diversity of microorganisms in fermented foods is vast. This lecture will cover what is meant by the term “strain” and “microbiome” and how the genetic variation between microbes translates into very different fermented food products