料理考古学:新石器時代の中国における小麦のヌードル

In biological systems, most metabolic pathways are interconnected. The cellular respiration processes that convert glucose to ATP—such as glycolysis, pyruvate oxidation, and the citric acid cycle—tie into those that break down other organic compounds. As a result, various foods—from apples to cheese to guacamole—end up as ATP. In addition to carbohydrates, food also contains proteins and lipids—such as cholesterol and fats. All of these organic compounds are used...

Archaea, one of the three domains of life, exhibit remarkable diversity and adaptability, thriving in both extreme and moderate environments. Historically, most identified archaea have been classified into two major phyla: Euryarchaeota and Crenarchaeota. However, recent molecular studies have expanded this classification to include three additional phyla: Thaumarchaeota, Nanoarchaeota, and Korarchaeota, each exhibiting unique characteristics and ecological roles.Thaumarchaeota: Mesophiles...

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...