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  1. 561

    Artisanal and farmer bread making practices differently shape fungal species community composition in French sourdoughs by Michel, Elisa, Masson, Estelle, Bubbendorf, Sandrine, Lapicque, Léocadie, Nidelet, Thibault, Segond, Diego, Guézenec, Stéphane, Marlin, Thérèse, Devillers, Hugo, Rué, Olivier, Onno, Bernard, Legrand, Judith, Sicard, Delphine

    Published 2023-01-01
    “…Although industrialization led to the selection and spread of specific fermenting microbial strains, there are still ongoing artisanal processes that may allow the conservation of a wider species diversity and genetic diversity. …”
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    Villa d’époque romaine et habitat médiéval à Mont-Saint-Jean (Sarthe) : bilan des recherches 2008-2020 by Florian Sarreste, Paul-André Besombes, Phaedra Bouvet, Chloé Genies, Étienne Jaffrot, Florian Jedrusiak, Thomas Jubeau, Anthony Ledauphin, Annaïg Le Martret, Christophe Loiseau, Hugo Meunier, Aurore Noël, Sandrine Paradis-Grenouillet, Boris Robin

    Published 2022-12-01
    “…Two successive workshops attest to forging activity on the site between the year 70 and the second half of the 2nd century. More than 400 kg of waste indicate a sustained production, echoing the ironworks of several thousand cubic metres identified in the nearby forest.This phase of development was followed by a more slow-moving period. …”
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