Fermentation (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Fermentation" in English language version.

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45nih.gov

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32doi.org

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20worldcat.org

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13harvard.edu

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annualreviews.org

Fackler N, Heijstra BD, Rasor BJ, Brown H, Martin J, Ni Z, et al. (2021-06-07). "Stepping on the Gas to a Circular Economy: Accelerating Development of Carbon-Negative Chemical Production from Gas Fermentation". Annual Review of Chemical and Biomolecular Engineering. 12 (1): 439–470. doi:10.1146/annurev-chembioeng-120120-021122. ISSN 1947-5438. PMID 33872517.

archive.org

Purves WK, Sadava DE, Orians GH, Heller HC (2003). Life, the science of biology (7th ed.). Sunderland, Mass.: Sinauer Associates. pp. 139–40. ISBN 978-0-7167-9856-9.
Stryer L (1975). Biochemistry. W. H. Freeman and Company. ISBN 978-0-7167-0174-3.
Madigan MT, Martinko JM, Parker J (1996). Brock biology of microorganisms (8th ed.). Prentice Hall. ISBN 978-0-13-520875-5. Retrieved 2010-07-12.
Lagerkvist U (2005). The enigma of ferment: from the philosopher's stone to the first biochemical Nobel prize. Hackensack, NJ: World Scientific. p. 7. ISBN 978-981-256-421-4.

doi.org

Hackmann TJ (June 2024). "The vast landscape of carbohydrate fermentation in prokaryotes". FEMS Microbiology Reviews. 48 (4): fuae016. doi:10.1093/femsre/fuae016. PMC 11187502. PMID 38821505.
Hackmann TJ, Zhang B (September 2023). "The phenotype and genotype of fermentative prokaryotes". Science Advances. 9 (39): eadg8687. Bibcode:2023SciA....9G8687H. doi:10.1126/sciadv.adg8687. PMC 10530074. PMID 37756392.
Liu L, Wang J, Rosenberg D, Zhao H, Lengyel G, Nadel D (2018-10-01). "Fermented beverage and food storage in 13,000 y-old stone mortars at Raqefet Cave, Israel: Investigating Natufian ritual feasting". Journal of Archaeological Science: Reports. 21: 783–793. Bibcode:2018JArSR..21..783L. doi:10.1016/j.jasrep.2018.08.008. ISSN 2352-409X.
Liu L, Wang J, Rosenberg D, Zhao H, Lengyel G, Nadel D (2018-10-01). "Fermented beverage and food storage in 13,000 y-old stone mortars at Raqefet Cave, Israel: Investigating Natufian ritual feasting". Journal of Archaeological Science: Reports. 21: 783–793. Bibcode:2018JArSR..21..783L. doi:10.1016/j.jasrep.2018.08.008. ISSN 2352-409X.
Hackmann TJ (2024-07-01). "The vast landscape of carbohydrate fermentation in prokaryotes". FEMS Microbiology Reviews. 48 (4): fuae016. doi:10.1093/femsre/fuae016. ISSN 0168-6445. PMC 11187502. PMID 38821505.
Hackmann TJ, Zhang B (2023-09-29). "The phenotype and genotype of fermentative prokaryotes". Science Advances. 9 (39): eadg8687. Bibcode:2023SciA....9G8687H. doi:10.1126/sciadv.adg8687. ISSN 2375-2548. PMC 10530074. PMID 37756392.
Hackmann TJ (2024-07-01). "The vast landscape of carbohydrate fermentation in prokaryotes". FEMS Microbiology Reviews. 48 (4): fuae016. doi:10.1093/femsre/fuae016. ISSN 0168-6445. PMC 11187502. PMID 38821505.
Hackmann TJ (2024-07-01). "The vast landscape of carbohydrate fermentation in prokaryotes". FEMS Microbiology Reviews. 48 (4): fuae016. doi:10.1093/femsre/fuae016. ISSN 0168-6445. PMC 11187502. PMID 38821505.
Hackmann TJ, Zhang B (March 2021). "Using neural networks to mine text and predict metabolic traits for thousands of microbes". PLOS Computational Biology. 17 (3): e1008757. Bibcode:2021PLSCB..17E8757H. doi:10.1371/journal.pcbi.1008757. PMC 7954334. PMID 33651810.
Hackmann TJ, Zhang B (2023-09-29). "The phenotype and genotype of fermentative prokaryotes". Science Advances. 9 (39): eadg8687. Bibcode:2023SciA....9G8687H. doi:10.1126/sciadv.adg8687. ISSN 2375-2548. PMC 10530074. PMID 37756392.
Pigozzi F, Giombini A, Fagnani F, Parisi A (2007-01-01), Frontera WR, Herring SA, Micheli LJ, Silver JK (eds.), "CHAPTER 3 - The Role of Diet and Nutritional Supplements", Clinical Sports Medicine, Edinburgh: W.B. Saunders, pp. 23–36, doi:10.1016/b978-141602443-9.50006-4, ISBN 978-1-4160-2443-9, retrieved 2020-11-02
Folch PL, Bisschops MM, Weusthuis RA (May 2021). "Metabolic energy conservation for fermentative product formation". Microbial Biotechnology. 14 (3): 829–858. doi:10.1111/1751-7915.13746. ISSN 1751-7915. PMC 8085960. PMID 33438829.
Mannaa M, Han G, Seo YS, Park I (2021-11-18). "Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota". Foods (Basel, Switzerland). 10 (11): 2861. doi:10.3390/foods10112861. ISSN 2304-8158. PMC 8618017. PMID 34829140.
Folch PL, Bisschops MM, Weusthuis RA (May 2021). "Metabolic energy conservation for fermentative product formation". Microbial Biotechnology. 14 (3): 829–858. doi:10.1111/1751-7915.13746. ISSN 1751-7915. PMC 8085960. PMID 33438829.
Zhang B, Lingga C, De Groot H, Hackmann TJ (2023-09-30). "The oxidoreductase activity of Rnf balances redox cofactors during fermentation of glucose to propionate in Prevotella". Scientific Reports. 13 (1): 16429. Bibcode:2023NatSR..1316429Z. doi:10.1038/s41598-023-43282-9. ISSN 2045-2322. PMC 10542786. PMID 37777597.
Logan BK, Distefano S (1997). "Ethanol content of various foods and soft drinks and their potential for interference with a breath-alcohol test". Journal of Analytical Toxicology. 22 (3): 181–183. doi:10.1093/jat/22.3.181. PMID 9602932.
Thauer RK, Jungermann K, Decker K (March 1977). "Energy conservation in chemotrophic anaerobic bacteria". Bacteriological Reviews. 41 (1): 100–180. doi:10.1128/MMBR.41.1.100-180.1977. PMC 413997. PMID 860983.
Valentine RC, Drucker H, Wolfe RS (1964). "Glyoxylate fermentation by Streptococcus Allantoicus". Journal of Bacteriology. 87 (2): 241–246. doi:10.1128/jb.87.2.241-246.1964. ISSN 0021-9193. PMC 276999. PMID 14151040.
Kirk O, Borchert TV, Fuglsang CC (August 2002). "Industrial enzyme applications". Current Opinion in Biotechnology. 13 (4): 345–351. doi:10.1016/S0958-1669(02)00328-2. PMID 12323357.
Li T, Chen XB, Chen JC, Wu Q, Chen GQ (December 2014). "Open and continuous fermentation: products, conditions and bioprocess economy". Biotechnology Journal. 9 (12): 1503–1511. doi:10.1002/biot.201400084. PMID 25476917. S2CID 21524147.
McGovern PE, Zhang J, Tang J, Zhang Z, Hall GR, Moreau RA, et al. (December 2004). "Fermented beverages of pre- and proto-historic China". Proceedings of the National Academy of Sciences of the United States of America. 101 (51): 17593–17598. Bibcode:2004PNAS..10117593M. doi:10.1073/pnas.0407921102. PMC 539767. PMID 15590771.
Vouillamoz JF, McGovern PE, Ergul A, Söylemezoğlu GK, Tevzadze G, Meredith CP, et al. (2006). "Genetic characterization and relationships of traditional grape cultivars from Transcaucasia and Anatolia". Plant Genetic Resources: Characterization and Utilization. 4 (2): 144–158. Bibcode:2006PGRCU...4..144V. CiteSeerX 10.1.1.611.7102. doi:10.1079/PGR2006114. S2CID 85577497.
Cavalieri D, McGovern PE, Hartl DL, Mortimer R, Polsinelli M (2003). "Evidence for S. cerevisiae fermentation in ancient wine" (PDF). Journal of Molecular Evolution. 57 (Suppl 1): S226 – S232. Bibcode:2003JMolE..57S.226C. CiteSeerX 10.1.1.628.6396. doi:10.1007/s00239-003-0031-2. PMID 15008419. S2CID 7914033. 15008419. Archived from the original (PDF) on December 9, 2006. Retrieved 2007-01-28.
Wang HL, Swain EW, Hesseltine CW (1980). "Phytase of molds used in oriental food fermentation". Journal of Food Science. 45 (5): 1262–1266. doi:10.1111/j.1365-2621.1980.tb06534.x.
Fackler N, Heijstra BD, Rasor BJ, Brown H, Martin J, Ni Z, et al. (2021-06-07). "Stepping on the Gas to a Circular Economy: Accelerating Development of Carbon-Negative Chemical Production from Gas Fermentation". Annual Review of Chemical and Biomolecular Engineering. 12 (1): 439–470. doi:10.1146/annurev-chembioeng-120120-021122. ISSN 1947-5438. PMID 33872517.
A Ewing T, Nouse N, Lint Mv, Haveren Jv, Hugenholtz J, Es DS (2022). "Fermentation for the production of biobased chemicals in a circular economy: a perspective for the period 2022–2050". Green Chemistry. 24 (17): 6373–6405. doi:10.1039/D1GC04758B.
Naresh Kumar A, Sarkar O, Chandrasekhar K, Raj T, Narisetty V, Mohan SV, et al. (2022-02-01). "Upgrading the value of anaerobic fermentation via renewable chemicals production: A sustainable integration for circular bioeconomy". Science of the Total Environment. 806 (Pt 1): 150312. Bibcode:2022ScTEn.80650312N. doi:10.1016/j.scitotenv.2021.150312. hdl:1826/17114. ISSN 0048-9697. PMID 34844320.
Narisetty V, Nagarajan S, Gadkari S, Ranade VV, Zhang J, Patchigolla K, et al. (2022-08-15). "Process optimization for recycling of bread waste into bioethanol and biomethane: A circular economy approach". Energy Conversion and Management. 266: 115784. Bibcode:2022ECM...26615784N. doi:10.1016/j.enconman.2022.115784. ISSN 0196-8904.
Mohsenzadeh A, Zamani A, Taherzadeh MJ (2017). "Bioethylene Production from Ethanol: A Review and Techno-economical Evaluation". ChemBioEng Reviews. 4 (2): 75–91. doi:10.1002/cben.201600025. ISSN 2196-9744.
Cheng KK, Zhao XB, Zeng J, Zhang JA (2012). "Biotechnological production of succinic acid: current state and perspectives". Biofuels, Bioproducts and Biorefining. 6 (3): 302–318. doi:10.1002/bbb.1327. ISSN 1932-1031.
D'Este M, Alvarado-Morales M, Angelidaki I (2018). "Amino acids production focusing on fermentation technologies – A review". Biotechnology Advances. 36 (1): 14–25. doi:10.1016/j.biotechadv.2017.09.001. ISSN 0734-9750. PMID 28888551.
Lamers D, van Biezen N, Martens D, Peters L, van de Zilver E, Jacobs-van Dreumel N, et al. (2016-05-27). "Selection of oleaginous yeasts for fatty acid production". BMC Biotechnology. 16 (1): 45. doi:10.1186/s12896-016-0276-7. ISSN 1472-6750. PMC 4884388. PMID 27233820.

drugs.com

"Alcohol". Drugs.com. Retrieved 26 April 2018.

dtu.dk

orbit.dtu.dk

D'Este M, Alvarado-Morales M, Angelidaki I (2018). "Amino acids production focusing on fermentation technologies – A review". Biotechnology Advances. 36 (1): 14–25. doi:10.1016/j.biotechadv.2017.09.001. ISSN 0734-9750. PMID 28888551.

fao.org

"Fermented fruits and vegetables. A global perspective". FAO Agricultural Services Bulletins - 134. Archived from the original on January 19, 2007. Retrieved 2007-01-28.

fjcollazo.com

Collazo FJ (2005-12-30). "Accomplishments of Louis Pasteur". Fjcollazo.com. Archived from the original on 2010-11-30. Retrieved 2011-01-04.

foodnavigator.com

Southey F (27 January 2022). "What's next in alternative protein? 7 trends on the up in 2022". Food-Navigator.com, William Reed Business Media. Retrieved 27 January 2022.

fordham.edu

origin-rh.web.fordham.edu

Pasteur L (1879). "Physiological Theory of Fermentation". Modern History Sourcebook Louis Pasteur (1822-1895). Translated by Faulkner F, Robb DC.

genengnews.com

Sterling J (2024-05-16). "Creating a Circular Economy for Fermentation-Based Biomanufacturing". GEN - Genetic Engineering and Biotechnology News. Retrieved 2025-04-16.
Sterling J (2024-05-16). "Creating a Circular Economy for Fermentation-Based Biomanufacturing". GEN - Genetic Engineering and Biotechnology News. Retrieved 2025-04-16.
Sterling J (2024-05-16). "Creating a Circular Economy for Fermentation-Based Biomanufacturing". GEN - Genetic Engineering and Biotechnology News. Retrieved 2025-04-16.
Sterling J (2024-05-16). "Creating a Circular Economy for Fermentation-Based Biomanufacturing". GEN - Genetic Engineering and Biotechnology News. Retrieved 2025-04-16.
Sterling J (2024-05-16). "Creating a Circular Economy for Fermentation-Based Biomanufacturing". GEN - Genetic Engineering and Biotechnology News. Retrieved 2025-04-16.
Sterling J (2024-05-16). "Creating a Circular Economy for Fermentation-Based Biomanufacturing". GEN - Genetic Engineering and Biotechnology News. Retrieved 2025-04-16.

handle.net

hdl.handle.net

Naresh Kumar A, Sarkar O, Chandrasekhar K, Raj T, Narisetty V, Mohan SV, et al. (2022-02-01). "Upgrading the value of anaerobic fermentation via renewable chemicals production: A sustainable integration for circular bioeconomy". Science of the Total Environment. 806 (Pt 1): 150312. Bibcode:2022ScTEn.80650312N. doi:10.1016/j.scitotenv.2021.150312. hdl:1826/17114. ISSN 0048-9697. PMID 34844320.

harvard.edu

ui.adsabs.harvard.edu

Hackmann TJ, Zhang B (September 2023). "The phenotype and genotype of fermentative prokaryotes". Science Advances. 9 (39): eadg8687. Bibcode:2023SciA....9G8687H. doi:10.1126/sciadv.adg8687. PMC 10530074. PMID 37756392.
Liu L, Wang J, Rosenberg D, Zhao H, Lengyel G, Nadel D (2018-10-01). "Fermented beverage and food storage in 13,000 y-old stone mortars at Raqefet Cave, Israel: Investigating Natufian ritual feasting". Journal of Archaeological Science: Reports. 21: 783–793. Bibcode:2018JArSR..21..783L. doi:10.1016/j.jasrep.2018.08.008. ISSN 2352-409X.
Liu L, Wang J, Rosenberg D, Zhao H, Lengyel G, Nadel D (2018-10-01). "Fermented beverage and food storage in 13,000 y-old stone mortars at Raqefet Cave, Israel: Investigating Natufian ritual feasting". Journal of Archaeological Science: Reports. 21: 783–793. Bibcode:2018JArSR..21..783L. doi:10.1016/j.jasrep.2018.08.008. ISSN 2352-409X.
Hackmann TJ, Zhang B (2023-09-29). "The phenotype and genotype of fermentative prokaryotes". Science Advances. 9 (39): eadg8687. Bibcode:2023SciA....9G8687H. doi:10.1126/sciadv.adg8687. ISSN 2375-2548. PMC 10530074. PMID 37756392.
Hackmann TJ, Zhang B (March 2021). "Using neural networks to mine text and predict metabolic traits for thousands of microbes". PLOS Computational Biology. 17 (3): e1008757. Bibcode:2021PLSCB..17E8757H. doi:10.1371/journal.pcbi.1008757. PMC 7954334. PMID 33651810.
Hackmann TJ, Zhang B (2023-09-29). "The phenotype and genotype of fermentative prokaryotes". Science Advances. 9 (39): eadg8687. Bibcode:2023SciA....9G8687H. doi:10.1126/sciadv.adg8687. ISSN 2375-2548. PMC 10530074. PMID 37756392.
Zhang B, Lingga C, De Groot H, Hackmann TJ (2023-09-30). "The oxidoreductase activity of Rnf balances redox cofactors during fermentation of glucose to propionate in Prevotella". Scientific Reports. 13 (1): 16429. Bibcode:2023NatSR..1316429Z. doi:10.1038/s41598-023-43282-9. ISSN 2045-2322. PMC 10542786. PMID 37777597.
McGovern PE, Zhang J, Tang J, Zhang Z, Hall GR, Moreau RA, et al. (December 2004). "Fermented beverages of pre- and proto-historic China". Proceedings of the National Academy of Sciences of the United States of America. 101 (51): 17593–17598. Bibcode:2004PNAS..10117593M. doi:10.1073/pnas.0407921102. PMC 539767. PMID 15590771.
Vouillamoz JF, McGovern PE, Ergul A, Söylemezoğlu GK, Tevzadze G, Meredith CP, et al. (2006). "Genetic characterization and relationships of traditional grape cultivars from Transcaucasia and Anatolia". Plant Genetic Resources: Characterization and Utilization. 4 (2): 144–158. Bibcode:2006PGRCU...4..144V. CiteSeerX 10.1.1.611.7102. doi:10.1079/PGR2006114. S2CID 85577497.
Cavalieri D, McGovern PE, Hartl DL, Mortimer R, Polsinelli M (2003). "Evidence for S. cerevisiae fermentation in ancient wine" (PDF). Journal of Molecular Evolution. 57 (Suppl 1): S226 – S232. Bibcode:2003JMolE..57S.226C. CiteSeerX 10.1.1.628.6396. doi:10.1007/s00239-003-0031-2. PMID 15008419. S2CID 7914033. 15008419. Archived from the original (PDF) on December 9, 2006. Retrieved 2007-01-28.
Naresh Kumar A, Sarkar O, Chandrasekhar K, Raj T, Narisetty V, Mohan SV, et al. (2022-02-01). "Upgrading the value of anaerobic fermentation via renewable chemicals production: A sustainable integration for circular bioeconomy". Science of the Total Environment. 806 (Pt 1): 150312. Bibcode:2022ScTEn.80650312N. doi:10.1016/j.scitotenv.2021.150312. hdl:1826/17114. ISSN 0048-9697. PMID 34844320.
Narisetty V, Nagarajan S, Gadkari S, Ranade VV, Zhang J, Patchigolla K, et al. (2022-08-15). "Process optimization for recycling of bread waste into bioethanol and biomethane: A circular economy approach". Energy Conversion and Management. 266: 115784. Bibcode:2022ECM...26615784N. doi:10.1016/j.enconman.2022.115784. ISSN 0196-8904.

oeb.harvard.edu

Cavalieri D, McGovern PE, Hartl DL, Mortimer R, Polsinelli M (2003). "Evidence for S. cerevisiae fermentation in ancient wine" (PDF). Journal of Molecular Evolution. 57 (Suppl 1): S226 – S232. Bibcode:2003JMolE..57S.226C. CiteSeerX 10.1.1.628.6396. doi:10.1007/s00239-003-0031-2. PMID 15008419. S2CID 7914033. 15008419. Archived from the original (PDF) on December 9, 2006. Retrieved 2007-01-28.

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pubmed.ncbi.nlm.nih.gov

Hackmann TJ (June 2024). "The vast landscape of carbohydrate fermentation in prokaryotes". FEMS Microbiology Reviews. 48 (4): fuae016. doi:10.1093/femsre/fuae016. PMC 11187502. PMID 38821505.
Hackmann TJ, Zhang B (September 2023). "The phenotype and genotype of fermentative prokaryotes". Science Advances. 9 (39): eadg8687. Bibcode:2023SciA....9G8687H. doi:10.1126/sciadv.adg8687. PMC 10530074. PMID 37756392.
Hackmann TJ (2024-07-01). "The vast landscape of carbohydrate fermentation in prokaryotes". FEMS Microbiology Reviews. 48 (4): fuae016. doi:10.1093/femsre/fuae016. ISSN 0168-6445. PMC 11187502. PMID 38821505.
Hackmann TJ, Zhang B (2023-09-29). "The phenotype and genotype of fermentative prokaryotes". Science Advances. 9 (39): eadg8687. Bibcode:2023SciA....9G8687H. doi:10.1126/sciadv.adg8687. ISSN 2375-2548. PMC 10530074. PMID 37756392.
Hackmann TJ (2024-07-01). "The vast landscape of carbohydrate fermentation in prokaryotes". FEMS Microbiology Reviews. 48 (4): fuae016. doi:10.1093/femsre/fuae016. ISSN 0168-6445. PMC 11187502. PMID 38821505.
Hackmann TJ (2024-07-01). "The vast landscape of carbohydrate fermentation in prokaryotes". FEMS Microbiology Reviews. 48 (4): fuae016. doi:10.1093/femsre/fuae016. ISSN 0168-6445. PMC 11187502. PMID 38821505.
Chaudhry R, Varacallo MA (2025), "Biochemistry, Glycolysis", StatPearls, Treasure Island (FL): StatPearls Publishing, PMID 29493928, retrieved 2025-04-14
Hackmann TJ, Zhang B (March 2021). "Using neural networks to mine text and predict metabolic traits for thousands of microbes". PLOS Computational Biology. 17 (3): e1008757. Bibcode:2021PLSCB..17E8757H. doi:10.1371/journal.pcbi.1008757. PMC 7954334. PMID 33651810.
Hackmann TJ, Zhang B (2023-09-29). "The phenotype and genotype of fermentative prokaryotes". Science Advances. 9 (39): eadg8687. Bibcode:2023SciA....9G8687H. doi:10.1126/sciadv.adg8687. ISSN 2375-2548. PMC 10530074. PMID 37756392.
Folch PL, Bisschops MM, Weusthuis RA (May 2021). "Metabolic energy conservation for fermentative product formation". Microbial Biotechnology. 14 (3): 829–858. doi:10.1111/1751-7915.13746. ISSN 1751-7915. PMC 8085960. PMID 33438829.
Mannaa M, Han G, Seo YS, Park I (2021-11-18). "Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota". Foods (Basel, Switzerland). 10 (11): 2861. doi:10.3390/foods10112861. ISSN 2304-8158. PMC 8618017. PMID 34829140.
Folch PL, Bisschops MM, Weusthuis RA (May 2021). "Metabolic energy conservation for fermentative product formation". Microbial Biotechnology. 14 (3): 829–858. doi:10.1111/1751-7915.13746. ISSN 1751-7915. PMC 8085960. PMID 33438829.
Chaudhry R, Varacallo MA (2025), "Biochemistry, Glycolysis", StatPearls, Treasure Island (FL): StatPearls Publishing, PMID 29493928, retrieved 2025-04-14
Zhang B, Lingga C, De Groot H, Hackmann TJ (2023-09-30). "The oxidoreductase activity of Rnf balances redox cofactors during fermentation of glucose to propionate in Prevotella". Scientific Reports. 13 (1): 16429. Bibcode:2023NatSR..1316429Z. doi:10.1038/s41598-023-43282-9. ISSN 2045-2322. PMC 10542786. PMID 37777597.
Logan BK, Distefano S (1997). "Ethanol content of various foods and soft drinks and their potential for interference with a breath-alcohol test". Journal of Analytical Toxicology. 22 (3): 181–183. doi:10.1093/jat/22.3.181. PMID 9602932.
"The Alcohol Content of Bread". Canadian Medical Association Journal. 16 (11): 1394–1395. November 1926. PMC 1709087. PMID 20316063.
Thauer RK, Jungermann K, Decker K (March 1977). "Energy conservation in chemotrophic anaerobic bacteria". Bacteriological Reviews. 41 (1): 100–180. doi:10.1128/MMBR.41.1.100-180.1977. PMC 413997. PMID 860983.
Valentine RC, Drucker H, Wolfe RS (1964). "Glyoxylate fermentation by Streptococcus Allantoicus". Journal of Bacteriology. 87 (2): 241–246. doi:10.1128/jb.87.2.241-246.1964. ISSN 0021-9193. PMC 276999. PMID 14151040.
Kirk O, Borchert TV, Fuglsang CC (August 2002). "Industrial enzyme applications". Current Opinion in Biotechnology. 13 (4): 345–351. doi:10.1016/S0958-1669(02)00328-2. PMID 12323357.
Li T, Chen XB, Chen JC, Wu Q, Chen GQ (December 2014). "Open and continuous fermentation: products, conditions and bioprocess economy". Biotechnology Journal. 9 (12): 1503–1511. doi:10.1002/biot.201400084. PMID 25476917. S2CID 21524147.
McGovern PE, Zhang J, Tang J, Zhang Z, Hall GR, Moreau RA, et al. (December 2004). "Fermented beverages of pre- and proto-historic China". Proceedings of the National Academy of Sciences of the United States of America. 101 (51): 17593–17598. Bibcode:2004PNAS..10117593M. doi:10.1073/pnas.0407921102. PMC 539767. PMID 15590771.
Cavalieri D, McGovern PE, Hartl DL, Mortimer R, Polsinelli M (2003). "Evidence for S. cerevisiae fermentation in ancient wine" (PDF). Journal of Molecular Evolution. 57 (Suppl 1): S226 – S232. Bibcode:2003JMolE..57S.226C. CiteSeerX 10.1.1.628.6396. doi:10.1007/s00239-003-0031-2. PMID 15008419. S2CID 7914033. 15008419. Archived from the original (PDF) on December 9, 2006. Retrieved 2007-01-28.
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Hackmann TJ (2024-07-01). "The vast landscape of carbohydrate fermentation in prokaryotes". FEMS Microbiology Reviews. 48 (4): fuae016. doi:10.1093/femsre/fuae016. ISSN 0168-6445. PMC 11187502. PMID 38821505.
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