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Science Now - In Passing

BBC Radio 4
on BBC Radio 4 FM

Next time you enjoy sauerkraut and sausage, ploughman's lunch, a Chinese take-away, or merely a glass of beer, remember that all of these foods owe their distinctive flavours to fermentation with microbes. Colin Tudge visits the laboratories of Strathclyde
University where scientists are attempting to persuade microbes to produce yet more types of foods.
Producer JULIAN BROWN
(Re-broadcast next Saturday)

Contributors

Unknown:
Colin Tudge
Producer:
Julian Brown
Source: Radio Times

BBC Radio 4 FM

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