Spontaneous microbiology: community, not chance

The standard

A described microbial community is known rather than merely permitted: it names the prevailing species of the site and their sequence. Only this knowledge separates Spontaneous fermentation from an unsupervised risk.

Criteria

• The prevailing species of the site are known, not merely presumed
• The sequence of wild and cultured yeasts is observed
• The composition counts as a mark of the site, not as chance

Distinction

Spontaneous microbiology ≠ Spontaneous fermentation: the microbiology is the community involved, spontaneous fermentation the process it carries. A described microbial community makes this process traceable, instead of leaving it to chance.