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1.1: Open Access Readings

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    Open Access Resources for Fermentation Course by Topic

    Basic Metabolism

    1. Structure and Reactivity,
      MP.
      GL.
      TC.
      FA.
    2. Lumen Learning

    Microbial Metabolism

    1. Lumen Learning, Microbiology,
    2. P. Jurtshuk, , in Medical Microbiology, S. Baron, Ed, 4th Edition, Galveston (TX). University of Texas Medical Branch at Galveston; 1996.

    Acetic Acid Bacteria and Vinegar

    1. Mamlouk and Gullo, , Indian J. Microbiology, 2013, 53(4), 377-384
    2. Mas, et. al., , Scientific World Journal, 2014, 2014, 1-6.
    3. Christopher Anthony, , Biochem J., 1996, 320, 697-711
    4. Gómez-Manzo, et. al., , Int J Mol Sci. 2015, 16(1), 1293–1311

    Carbohydrates

    1. Saylor, Ch 16. Carbohydrates
    2. Khan Academy,

    Fermented Vegetables

    1. Pérez-Díaz IM, Breidt F, Buescher RW, Arroyo-Lopez FN, Jimenez-Diaz R, Bautista-Gallego J, Garrido-Fernandez A, Yoon S, Johanningsmeier SD. 2014. In: Pouch Downes F, Ito KA, editors. Compendium of Methods for the Microbiological Examination of Foods, 5th Ed. American Public Health Association.
    2. Franco W, Johanningsmeier SD, Lu J, Demo J, Wilson E, Moeller L. 2016 In: Paramithiotis, S., Editor. Lactic Acid Fermentation of Fruits and Vegetables. Boca Raton, FL: CRC Press. pp 107-155.
    3. Fleming HP, McFeeters RF. 1985. In 1984 Sauerkraut Seminar, N. Y. State Agric. Expt. Sta. Special Report No. 56:25-29.
    4. Johanningsmeier, et. al. J. Food Sci., 2005, 70(5), 343-349.

    Cheese

    1. University of Guelph,
      Cheese -


    2. Simon Cotton, Education in Chemistry, Royal Society of Chemistry,
    3. Propionic Acid, H. Hettinga and G. W. Reinbold,, Journal of Milk and Food Technology, 1972, 35(6), 358-372.
    4. H. Falentin, S. Deutsch, et. al. Propionic Acid Fermentation, PLOS One, 2010

    Yogurt

    1. A Zourari, Jp Accolas, Le Lait, INRA Editions, 1992, 72 (1), pp.1-34.

    Bread

    1. Brewer’s Journal,
    2. Struyf, et. al. Comprehensive Reviews in Food Science and Food Safety, 2017, 16, 850-867.
    3. Guy Crosby, The Cooking Science Guy,

    Beer

    1. John Palmer, 1st Edition
    2. Bokulich and Bamforth, , Microbiol Mol Biol Rev. 2013, 77(2), 157–172.
    3. Holt, et. al, , FEMS Microbiology Reviews, 2019, 43, 193–222
    4. Craft Beer.com (also available as .pdf download on their site)

    Cider

    1. Andrew Lea,
    2. Cousin, et. al., Microorganisms, 2017, 5(3), 39.
    3. Cox and Henick-Kling, , J. Bacteriol. 1989, 5750-5752

    Wine

    1. A list of (and pronunciations) is available from J. Henderson, Santa Rosa Junior College.
    2. The Wine Spectator has an article by J. Laube and J. Molesworth on .
    3. Niculescu, Paun, and Ionete, , In Grapes and Wine, A. M. Jordão, Ed., 2018, InTechOpen.
    4. Garrido & Borges, , Food Research International, 2013, 54, 1844–1858
    5. Chantal Ghanam, , Thesis, Université de Toulouse.
    6. Casassa, In Grapes and Wine, A. M. Jordão, Ed., 2018, InTechOpen.
    7. Dangles & Fenger, , Molecules, 2018, 23(8), 1970-1993.
    8. He, et. al., , Molecules, 2012, 17(2), 1483-1519.
    9. Goold, et. al, Microbial Biotechnology 2017, 10(2), 1-15.
    10. J. Harbertson, , Washington State University
    11. E.J. Bartowsky, , Letters in Applied Microbiology, 2009, 48, 149–156.
    12. Belda, et. al., , Molecules 2017, 22(2), 189

    Distilled Spirits

    1. , A Guide for Small Distilleries, Kris Berglund
    2. Coldea, Mudura & Socaciu, In Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis, M. Stauffer, Ed., IntechOpen, 2017.
    3. N. Spaho, , In Distillation – Innovative Applications and Modeling, M. Mendes, Ed., IntechOpen, 2017.
    4. S. Canas, . A Review, Beverages, 2017, 3(4), 55-77.

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