CHEM 323F: Topics in Biochemistry: Fermentation : Fermentation Basics

Kate Graham



Medical Microbiology, 4th edition
ed. Samuel Baron
University of Texas Medical Branch at Galveston, 1996.

eBooks available to CSB/SJU readers

Bamforth, Charles W.. Food, Fermentation and Micro-Organisms,
John Wiley & Sons, Incorporated, 2008. ProQuest Ebook Central,


Montville, Thomas J., et al. Food Microbiology : An Introduction, ASM Press, 2012. ProQuest Ebook Central
Chapter 19: Lactic Acid Bacteria and Their Fermentation Products
Chapter 20: Yeast-Based and other Fermentations



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.

Microbial Metabolism


  1. Lumen Learning, Microbiology,  Metabolic Biological Pathways
  2. 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

  1. Mamlouk and Gullo, Acetic Acid BacteriaIndian J. Microbiology, 2013, 53(4), 377-384 
  2. Mas, et. al., Acetic Acid Bacteria and the Production and Quality of Wine Vinegar, Scientific World Journal, 2014, 2014, 1-6.
  3. Christopher Anthony, Quinoprotein Catalyzed Reactions, Biochem J., 1996, 320, 697-711
  4. Gómez-Manzo, et. al., The Oxidative Fermentation of Ethanol, Int J Mol Sci. 2015, 16(1), 1293–1311.



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


Adams, Martin R., and Maurice O. Moss. Food Microbiology, Royal Society of Chemistry, 2000. ProQuest Ebook Central

Chapter 9: Fermented and Microbial Foods

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