People have long used micro-organisms such as yeasts and bacteria to modify foods for preservation digestibility, and flavor. This process, generally called fermentation, involves the conversion of carbohydrates (including sugars) into ethanol (alcohol), carbon dioxide, or organic acids (especially lactic). The resources listed here will provide additional information about the science, culture and practice of fermentation.
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.