はっこう発酵地球は微生物でいっぱい/写真･文小川忠博監修横山和成

どうして、小麦粉がふわふわのパンになるの？蒸したダイズが、ネバネバの納豆になるのは、なぜ？なんで、おならは出るのかな？それは、実はね......納豆やチーズなどの発酵食品からワインや日本酒などの醸造酒、そして、ヒトの健康や汚水処理にも！人知れず活躍するのは、さまざまな種類の微生物。「発酵」になくてはならない働きもの「微生物」、その秘密を美しい写真とともに紹介します。

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はっこう発酵地球は微生物でいっぱい/写真･文小川忠博監修横山和成

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