Come metodo di conservazione la fermentazione è nota dall’antichità, ma è anche un metodo di cottura, molto diffuso in Asia, ma usato anche da noi per esempio per fare i crauti. Cosa succede ai cibi durante una fermentazione? E come agiscono i lieviti?
Con Manuela Varini, presidente della Società ticinese Scienze naturali (STSN).
Scopri la serie
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