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 |
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doaj-90109139797649419298bdb69d878612 |
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Article |
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doaj-90109139797649419298bdb69d8786122020-11-25T03:56:31ZengWileyMicrobial Biotechnology1751-79152020-03-0113240640910.1111/1751-7915.13527Bioarchaeology: a profitable dialogue between microbiology and archaeologyHarald Brüssow0KU Leuven Leuven BelgiumSummary 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.https://doi.org/10.1111/1751-7915.13527 |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
Harald Brüssow |
| spellingShingle |
Harald Brüssow Bioarchaeology: a profitable dialogue between microbiology and archaeology Microbial Biotechnology |
| author_facet |
Harald Brüssow |
| author_sort |
Harald Brüssow |
| title |
Bioarchaeology: a profitable dialogue between microbiology and archaeology |
| title_short |
Bioarchaeology: a profitable dialogue between microbiology and archaeology |
| title_full |
Bioarchaeology: a profitable dialogue between microbiology and archaeology |
| title_fullStr |
Bioarchaeology: a profitable dialogue between microbiology and archaeology |
| title_full_unstemmed |
Bioarchaeology: a profitable dialogue between microbiology and archaeology |
| title_sort |
bioarchaeology: a profitable dialogue between microbiology and archaeology |
| publisher |
Wiley |
| series |
Microbial Biotechnology |
| issn |
1751-7915 |
| publishDate |
2020-03-01 |
| description |
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. |
| url |
https://doi.org/10.1111/1751-7915.13527 |
| work_keys_str_mv |
AT haraldbrussow bioarchaeologyaprofitabledialoguebetweenmicrobiologyandarchaeology |
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1724464616208072704 |