1.1: Open Access Readings
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Open Access Resources for Fermentation Course by Topic
Basic Metabolism
- Structure and Reactivity, Reactivity 1
MP. Metabolic Pathways
GL. Mechanisms of Glycolysis
TC. Mechanisms of the TCA Cycle
FA. Mechanisms of Fatty Acid Metabolism - Lumen Learning Glucose Metabolism
Microbial Metabolism
- Lumen Learning, Microbiology, Metabolic Biological Pathways
- P. Jurtshuk, Chapter 4: Bacterial Metabolism , in Medical Microbiology, S. Baron, Ed, 4th Edition, Galveston (TX). University of Texas Medical Branch at Galveston; 1996.
Acetic Acid Bacteria and Vinegar
- Mamlouk and Gullo, Acetic Acid Bacteria, Indian J. Microbiology, 2013, 53(4), 377-384
- Mas, et. al., Acetic Acid Bacteria and the Production and Quality of Wine Vinegar, Scientific World Journal, 2014, 2014, 1-6.
- Christopher Anthony, Quinoprotein Catalyzed Reactions, Biochem J., 1996, 320, 697-711
- Gómez-Manzo, et. al., The Oxidative Fermentation of Ethanol, Int J Mol Sci. 2015, 16(1), 1293–1311
Carbohydrates
- Saylor, Ch 16. Carbohydrates
- Khan Academy, Carbohydrates
Fermented Vegetables
- Pérez-Díaz IM, Breidt F, Buescher RW, Arroyo-Lopez FN, Jimenez-Diaz R, Bautista-Gallego J, Garrido-Fernandez A, Yoon S, Johanningsmeier SD. 2014. Chapter 51: Fermented and Acidified Vegetables In: Pouch Downes F, Ito KA, editors. Compendium of Methods for the Microbiological Examination of Foods, 5th Ed. American Public Health Association.
- Franco W, Johanningsmeier SD, Lu J, Demo J, Wilson E, Moeller L. 2016 Chapter 7: Cucumber fermentation In: Paramithiotis, S., Editor. Lactic Acid Fermentation of Fruits and Vegetables. Boca Raton, FL: CRC Press. pp 107-155.
- Fleming HP, McFeeters RF. 1985. Residual sugars and fermentation products in raw and finished commercial sauerkraut In 1984 Sauerkraut Seminar, N. Y. State Agric. Expt. Sta. Special Report No. 56:25-29.
- Johanningsmeier, et. al. Chemical and Sensory Properties of Sauerkraut J. Food Sci., 2005, 70(5), 343-349.
Cheese
- University of Guelph, Cheese Making Technology eBook
Cheese - the short version
Cheese Families
Cultures
Milk Structures & Coagulation Processes - Simon Cotton, Education in Chemistry, Royal Society of Chemistry, Really Cheesy Chemistry
- Propionic Acid, H. Hettinga and G. W. Reinbold,The Propionic Acid Bacteria: A Review, Journal of Milk and Food Technology, 1972, 35(6), 358-372.
- H. Falentin, S. Deutsch, et. al. Propionic Acid Fermentation, PLOS One, 2010 https://doi.org/10.1371/journal.pone.0011748
Yogurt
- A Zourari, Jp Accolas, Mj Desmazeaud. Metabolism and biochemical characteristics of yogurt bacteria. A review. Le Lait, INRA Editions, 1992, 72 (1), pp.1-34.
Bread
- Brewer’s Journal, Science/Maillard Reaction
- Struyf, et. al. Bread Dough and Baker's Yeast: An Uplifting Synergy, Comprehensive Reviews in Food Science and Food Safety, 2017, 16, 850-867.
- Guy Crosby, The Cooking Science Guy, Explaining Gluten
Beer
- John Palmer, How to Brew 1st Edition
- Bokulich and Bamforth, Microbiology of Malting and Brewing, Microbiol Mol Biol Rev. 2013, 77(2), 157–172.
- Holt, et. al, The Molecular Biology of Fruity and Floral Aromas in Beer and Other Alcoholic Beverages, FEMS Microbiology Reviews, 2019, 43, 193–222
- Craft Beer.com Beer Styles Study Guide (also available as .pdf download on their site)
Cider
- Andrew Lea, The Science of Cidermaking
- Cousin, et. al., Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions Microorganisms, 2017, 5(3), 39.
- Cox and Henick-Kling, Chemiosmotic Energy from Malolactic Fermentation, J. Bacteriol. 1989, 5750-5752
Wine
- A list of varietals (and pronunciations) is available from J. Henderson, Santa Rosa Junior College.
- The Wine Spectator has an article by J. Laube and J. Molesworth on Varietal Characteristics.
- Niculescu, Paun, and Ionete, The Evolution of Polyphenols from Must to Wine, In Grapes and Wine, A. M. Jordão, Ed., 2018, InTechOpen.
- Garrido & Borges, Wine and Grape Polyphenols, Food Research International, 2013, 54, 1844–1858
- Chantal Ghanam, Study of the Impact of Oenological Processes on the Phenolic Composition of Wines, Thesis, Université de Toulouse.
- Casassa, Flavonoid Phenolics in Red Winemaking In Grapes and Wine, A. M. Jordão, Ed., 2018, InTechOpen.
- Dangles & Fenger, The Chemical Reactivity of Anthocyanins, Molecules, 2018, 23(8), 1970-1993.
- He, et. al., Anthocyanins and Their Variation in Red Wines, Molecules, 2012, 17(2), 1483-1519.
- Goold, et. al. Yeast's balancing act between ethanol and glycerol production in low-alcohol wines, Microbial Biotechnology 2017, 10(2), 1-15.
- J. Harbertson, A Guide to the Fining of Wine, Washington State University
- E.J. Bartowsky, Bacterial Spoilage of Wine, Letters in Applied Microbiology, 2009, 48, 149–156.
- Belda, et. al., Microbial Contribution to Wine Aroma, Molecules 2017, 22(2), 189
Distilled Spirits
- Artisanal Distilling, A Guide for Small Distilleries, Kris Berglund
- Coldea, Mudura & Socaciu, Chapter 6: Advances in Distilled Beverages Authenticity and Quality Testing, In Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis, M. Stauffer, Ed., IntechOpen, 2017.
- N. Spaho, Ch 6: Distillation Techniques in the Fruit Spirits Production, In Distillation – Innovative Applications and Modeling, M. Mendes, Ed., IntechOpen, 2017.
- S. Canas, Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review, Beverages, 2017, 3(4), 55-77.