Makgeolli: Rapid Production of an Alcoholic Beverage from the Fermentation of Rice

Makgeolli: Rapid Production of an Alcoholic Beverage from the Fermentation of Rice

Undergraduate microbiology courses offer a perfect opportunity to introduce students to historical food preservation processes that are still in use today. Specifically, food fermentation exercises encourage students to consider other cultures and their food and beverage traditions, in addition to...

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Bibliographic Details
Main Authors:	Adam M. Kiefer, Caryn S. Seney, Alison L. Lambright, Kirsten A. Cottrill, Virginia A. Young
Format:	Article
Language:	English
Published:	American Society for Microbiology 2018-09-01
Series:	Journal of Microbiology & Biology Education
Subjects:	microbiology fermentation microbial metabolism food science rice makgeolli
Online Access:	http://jmbesubmissions.asm.org/index.php/jmbe/article/view/1572

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