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.
Basic Metabolism
TC. Mechanisms of the TCA Cycle
FA. Mechanisms of Fatty Acid Metabolism
Microbial Metabolism
Acetic Acid Bacteria and Vinegar
Carbohydrates
eBooks available to CSB and SJU readers
Chapter 9: Fermented and Microbial Foods
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