31 January 11:00 to 13:00.
In the next workshop for Diners, We will continue to delve deeper into the production of live foods in collaboration with microorganisms. This time, we will bring visibility to these tireless, invisible creatures that are everywhere, lactic acid bacteria (LAB).
We have been in contact with these microorganisms since we were born; they are present in breast milk, as well as on our skin and on plants, fruits, or vegetables, so we simply have to provide them with a good environment to thrive. We will see what the ideal ecosystem is for these beings to release nutrients.
These bacteria produce enzymes to break down glucose. The resulting lacto-fermented products provide acidity and umami. They are responsible for sourdough bread or yoghurt, among many others. Furthermore, the lactic acid they produce inhibits the growth of other pathogens that could spoil the food.
Comensales is a stable working group and there are currently no vacancies.
Galería de fotos
31 January 11:00 to 13:00.
Participan
Sara GarciaRubén Barroso
Flickr
Galería imágenesEntrada gratuita
