Defining microbial terroir: The use of native fungi for the study of traditional fermentative processes
Daniel Felder, Daniel Burns, David Chang
International Journal of Gastronomy and Food Science
Abstract
In any fermentative process, the impact of the native microbial community is hugely important. The present study examines the far-reaching implications of harvesting and isolating specific native fungi and bacteria to use as inoculum for new forms of traditional techniques. As a chef one not only has the chance to understand their craft on a cellular level, but to connect more deeply to the indigenous life of their environment, their “microbial terroir.” In the course of developing butabushi, koji and miso, DNA analysis has been performed throughout to understand the impact of our native microbes and to propagate them in controlled environments. It is a rare moment in an urban environment when a chef can grow anything, and rarer still to be able to connect with terroir. The goal of this project is to create truly indigenous products, through stewardship of our native microorganisms.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
fermentative processes involves native microbial community
“In any fermentative process, the impact of the native microbial community is hugely important.”
butabushi, koji, and miso involves DNA analysis
“In the course of developing butabushi, koji and miso, DNA analysis has been performed throughout to understand the impact of our native microbes and to propagate them in controlled environments.”
fermentation uses native fungi and bacteria as inoculum
“The present study examines the far-reaching implications of harvesting and isolating specific native fungi and bacteria to use as inoculum for new forms of traditional techniques.”