CHEM 323F: Topics in Biochemistry: Fermentation

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. 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.
2. 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.
3. 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. 
4. Johanningsmeier, et. al.  Chemical and Sensory Properties of Sauerkraut J. Food Sci., 2005, 70(5), 343-349.

Cheese

1. University of Guelph, Cheese Making Technology eBook
   • Cheese - the short version
   • Cheese Families
   • Cultures
   • Milk Structures & Coagulation Processes
2. Simon Cotton, Education in Chemistry, Royal Society of Chemistry, Really Cheesy Chemistry
3. 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.

4. H. Falentin, S. Deutsch, et. al.  Propionic Acid Fermentation, PLOS One, 2010  https://doi.org/10.1371/journal.pone.0011748

Yogurt

1. 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

1. Brewer’s Journal, Science/Maillard Reaction
2. Struyf, et. al.  Bread Dough and Baker's Yeast:  An Uplifting Synergy, Comprehensive Reviews in Food Science and Food Safety, 2017, 16, 850-867.
3. Guy Crosby, The Cooking Science Guy, Explaining Gluten

CSB Clemens General CollectionTP371.44 .F475 2016