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Follow fermentation across crafts
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One biology — microbes transforming sugar — applied in bread, cheese, wine, and sour vegetables without copying each craft's textbook.
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Lactobacillus as a genus was split; the organisms bakers still nickname LAB are a family of acid-makers, not one species 1. Bread, cheese, wine, and kraut share fermentation biology but apply it to different materials and conditions. Neighbors after: Sauerkraut, Kimchi, Mead, Must, Cheese cultures.
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Cited in this article
- A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae — Jinshui Zheng, Stijn Wittouck, Elisa Salvetti, Charles M. A. P. Franz, Hugh M. B. Harris, Paola Mattarelli, Paul W. O'Toole, Bernard Pot, Peter Vandamme, Jens Walter, Koichi Watanabe, Sander Wuyts, Giovanna E. Felis, Michael G. Gänzle, Sarah Lebeer. International Journal of Systematic and Evolutionary Microbiology. 2020 — Valid publication of Fructilactobacillus sanfranciscensis comb. nov. (basonym Lactobacillus sanfranciscensis).. DOI 10.1099/ijsem.0.004107
Updated 2026-08-26. gg:pathway:learn-ferments · CC BY 4.0
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Gourmet Gastronomer. "Follow fermentation across crafts." Updated 2026-08-26. https://gourmetgastronomer.com/learn/ferments/ gg:pathway:learn-ferments.
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Gourmet Gastronomer. "Follow fermentation across crafts." Gourmet Gastronomer. Updated August 26, 2026. https://gourmetgastronomer.com/learn/ferments/.
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Gourmet Gastronomer. (2026, August 26). Follow fermentation across crafts. https://gourmetgastronomer.com/learn/ferments/
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