Investigating the microbial terroir of fermented foods produced in a professional kitchen

Rei Peraza1,2, Gabriel G. Perron3,4
1Panzur, Porcus LLC, Tivoli, NY, 12583, USA
2Rossi & Sons Rosticceria and Alimentari, Poughkeepsie, NY, 12603, USA
3Bard FoodLab, Bard College, Annandale-on-Hudson, NY, 12504, USA
4Department of Biology, Bard College, Annandale-on-Hudson, NY 12504, USA

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