Bioarchaeology: a profitable dialogue between microbiology and archaeology
Summary The cultivation of yeasts from up to 5000‐year‐old beer vessels in Israel allows insights into early domestication of microbes for food production, but also raises questions about long‐term survival of microbes under dormancy or slow growth.
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| Format: | Article |
| Language: | English |
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Wiley
2020-03-01
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| Series: | Microbial Biotechnology |
| Online Access: | https://doi.org/10.1111/1751-7915.13527 |