発酵 (Japanese Wikipedia)

Analysis of information sources in references of the Wikipedia article "発酵" in Japanese language version.

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20nih.gov

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archive.org

Tortora, Gerard J.; Funke, Berdell R.; Case, Christine L. (2010). “5”. Microbiology An Introduction (10 ed.). San Francisco, CA: Pearson Benjamin Cummings. p. 135. ISBN 978-0-321-58202-7
Purves, William K.; Sadava, David E.; Orians, Gordon H.; Heller, H. Craig (2003). Life, the science of biology (7th ed.). Sunderland, Mass.: Sinauer Associates. pp. 139–40. ISBN 978-0-7167-9856-9
Stryer, Lubert (1975). Biochemistry. W. H. Freeman and Company. ISBN 978-0-7167-0174-3
Madigan, Michael T.; Martinko, John M.; Parker, Jack (1996). Brock biology of microorganisms (8th ed.). Prentice Hall. ISBN 978-0-13-520875-5 2010年7月12日閲覧。
The enigma of ferment: from the philosopher's stone to the first biochemical Nobel prize. Lagerkvist, Ulf. World Scientific Publishers. 2005. ISBN 978-981-256-421-4. p. 7.

books.google.com

New beer in an old bottle: Eduard Buchner and the Growth of Biochemical Knowledge. Cornish-Bowden, Athel. Universitat de Valencia. 1997. ISBN 978-84-370-3328-0. p. 25.

colostate.edu

vivo.colostate.edu

Bowen, Richard. “Microbial Fermentation”. Hypertexts for biological sciences. Colorado State University. 29 April 2018閲覧。

doi.org

Martini, A. (1992). “Biodiversity and conservation of yeasts”. Biodiversity and Conservation 1 (4): 324–333. doi:10.1007/BF00693768.
Bass, D.; Howe, A.; Brown, N.; Barton, H.; Demidova, M.; Michelle, H.; Li, L.; Sanders, H. et al. (22 December 2007). “Yeast forms dominate fungal diversity in the deep oceans”. Proceedings of the Royal Society B: Biological Sciences 274 (1629): 3069–3077. doi:10.1098/rspb.2007.1067. PMC 2293941. PMID 17939990.
Ferry, J G (September 1992). “Methane from acetate.”. Journal of Bacteriology 174 (17): 5489–5495. doi:10.1128/jb.174.17.5489-5495.1992. PMC 206491. PMID 1512186.
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): 181–83. doi:10.1093/jat/22.3.181. PMID 9602932.
Thauer, R.K.; Jungermann, K.; Decker, K. (1977). “Energy conservation in chemotrophic anaerobic bacteria”. Bacteriological Reviews 41 (1): 100–80. doi:10.1128/MMBR.41.1.100-180.1977. ISSN 0005-3678. PMC 413997. PMID 860983.
Kirk, Ole; Borchert, Torben Vedel; Fuglsang, Claus Crone (2002-08-01). “Industrial enzyme applications” (英語). Current Opinion in Biotechnology 13 (4): 345–351. doi:10.1016/S0958-1669(02)00328-2. ISSN 0958-1669. PMID 12323357.
Li, Teng; Chen, Xiang-bin; Chen, Jin-chun; Wu, Qiong; Chen, Guo-Qiang (December 2014). “Open and continuous fermentation: Products, conditions and bioprocess economy”. Biotechnology Journal 9 (12): 1503–1511. doi:10.1002/biot.201400084. PMID 25476917.
McGovern, P. E.; Zhang, J.; Tang, J.; Zhang, Z.; Hall, G. R.; Moreau, R. A.; Nunez, A.; Butrym, E. D. et al. (2004). “Fermented beverages of pre- and proto-historic China”. Proceedings of the National Academy of Sciences 101 (51): 17593–17598. Bibcode: 2004PNAS..10117593M. doi:10.1073/pnas.0407921102. PMC 539767. PMID 15590771.
Vouillamoz, J. F.; McGovern, P. E.; Ergul, A.; Söylemezoğlu, G. K.; Tevzadze, G.; Meredith, C. P.; Grando, M. S. (2006). “Genetic characterization and relationships of traditional grape cultivars from Transcaucasia and Anatolia”. Plant Genetic Resources: Characterization and Utilization 4 (2): 144–158. doi:10.1079/PGR2006114.
Cavalieri, D; McGovern P.E.; Hartl D.L.; Mortimer R.; Polsinelli M. (2003). “Evidence for S. cerevisiae fermentation in ancient wine”. Journal of Molecular Evolution 57 Suppl 1: S226–32. Bibcode: 2003JMolE..57S.226C. doi:10.1007/s00239-003-0031-2. PMID 15008419. 15008419. オリジナルのDecember 9, 2006時点におけるアーカイブ。 2007年1月28日閲覧。.
Wang, H. L.; Swain, E. W.; Hesseltine, C. W. (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.

drugs.com

“Alcohol”. Drugs.com. 26 April 2018閲覧。

fao.org

“Fermented fruits and vegetables. A global perspective”. FAO Agricultural Services Bulletins - 134. January 19, 2007時点のオリジナルよりアーカイブ。2007年1月28日閲覧。

fjcollazo.com

Accomplishments of Louis Pasteur Archived 2010-11-30 at the Wayback Machine.. Fjcollazo.com (2005-12-30). Retrieved on 2011-01-04.

foodnavigator.com

“What's next in alternative protein? 7 trends on the up in 2022”. Food-Navigator.com, William Reed Business Media (27 January 2022). 27 January 2022閲覧。

harvard.edu

ui.adsabs.harvard.edu

McGovern, P. E.; Zhang, J.; Tang, J.; Zhang, Z.; Hall, G. R.; Moreau, R. A.; Nunez, A.; Butrym, E. D. et al. (2004). “Fermented beverages of pre- and proto-historic China”. Proceedings of the National Academy of Sciences 101 (51): 17593–17598. Bibcode: 2004PNAS..10117593M. doi:10.1073/pnas.0407921102. PMC 539767. PMID 15590771.
Cavalieri, D; McGovern P.E.; Hartl D.L.; Mortimer R.; Polsinelli M. (2003). “Evidence for S. cerevisiae fermentation in ancient wine”. Journal of Molecular Evolution 57 Suppl 1: S226–32. Bibcode: 2003JMolE..57S.226C. doi:10.1007/s00239-003-0031-2. PMID 15008419. 15008419. オリジナルのDecember 9, 2006時点におけるアーカイブ。 2007年1月28日閲覧。.

oeb.harvard.edu

Cavalieri, D; McGovern P.E.; Hartl D.L.; Mortimer R.; Polsinelli M. (2003). “Evidence for S. cerevisiae fermentation in ancient wine”. Journal of Molecular Evolution 57 Suppl 1: S226–32. Bibcode: 2003JMolE..57S.226C. doi:10.1007/s00239-003-0031-2. PMID 15008419. 15008419. オリジナルのDecember 9, 2006時点におけるアーカイブ。 2007年1月28日閲覧。.

howstuffworks.com

science.howstuffworks.com

HowStuffWorks "Louis Pasteur". Science.howstuffworks.com (2009-07-01). Retrieved on 2011-01-04.

keio.ac.jp

mita.lib.keio.ac.jp

戦前から「發酵」表記は併存していた。福澤諭吉「福澤全集巻四」時事新報社 (1898) p.159 福澤諭吉著作一覧 - 全集・選集、『大辭典第二十巻』平凡社 (1936) p.593

mcgraw-hill.com

highered.mcgraw-hill.com

Klein, Donald W.; Lansing M.; Harley, John (2006). Microbiology (6th ed.). New York: McGraw-Hill. ISBN 978-0-07-255678-0

nih.gov

sciencedirect.com

Kirk, Ole; Borchert, Torben Vedel; Fuglsang, Claus Crone (2002-08-01). “Industrial enzyme applications” (英語). Current Opinion in Biotechnology 13 (4): 345–351. doi:10.1016/S0958-1669(02)00328-2. ISSN 0958-1669. PMID 12323357.

soyinfocenter.com

“A Brief History of Fermentation, East and West”. Soyinfo Center. Soyfoods Center, Lafayette, California. 30 April 2018閲覧。

spauda.lt

“Gintaras Beresneviius. M. Strijkovskio Kronikos" lietuvi diev sraas”. spauda.lt. 2015年11月6日閲覧。

usda.gov

rurdev.usda.gov

James Jacobs, Ag Economist. “Ethanol from Sugar”. United States Department of Agriculture. 2007年9月10日時点のオリジナルよりアーカイブ。2007年9月4日閲覧。

web.archive.org

James Jacobs, Ag Economist. “Ethanol from Sugar”. United States Department of Agriculture. 2007年9月10日時点のオリジナルよりアーカイブ。2007年9月4日閲覧。
Cavalieri, D; McGovern P.E.; Hartl D.L.; Mortimer R.; Polsinelli M. (2003). “Evidence for S. cerevisiae fermentation in ancient wine”. Journal of Molecular Evolution 57 Suppl 1: S226–32. Bibcode: 2003JMolE..57S.226C. doi:10.1007/s00239-003-0031-2. PMID 15008419. 15008419. オリジナルのDecember 9, 2006時点におけるアーカイブ。 2007年1月28日閲覧。.
“Fermented fruits and vegetables. A global perspective”. FAO Agricultural Services Bulletins - 134. January 19, 2007時点のオリジナルよりアーカイブ。2007年1月28日閲覧。
Accomplishments of Louis Pasteur Archived 2010-11-30 at the Wayback Machine.. Fjcollazo.com (2005-12-30). Retrieved on 2011-01-04.

wikipedia.org

en.wikipedia.org

Klein, Donald W.; Lansing M.; Harley, John (2006). Microbiology (6th ed.). New York: McGraw-Hill. ISBN 978-0-07-255678-0
Madigan, Michael T.; Martinko, John M.; Parker, Jack (1996). Brock biology of microorganisms (8th ed.). Prentice Hall. ISBN 978-0-13-520875-5 2010年7月12日閲覧。
New beer in an old bottle: Eduard Buchner and the Growth of Biochemical Knowledge. Cornish-Bowden, Athel. Universitat de Valencia. 1997. ISBN 978-84-370-3328-0. p. 25.

wired.com

Matt Simon (2017-09-20). “Inside the Strange Science of the Fake Meat That 'Bleeds'” (英語). Wired. ISSN 1059-1028 2020年10月28日閲覧。.

worldcat.org

search.worldcat.org

Thauer, R.K.; Jungermann, K.; Decker, K. (1977). “Energy conservation in chemotrophic anaerobic bacteria”. Bacteriological Reviews 41 (1): 100–80. doi:10.1128/MMBR.41.1.100-180.1977. ISSN 0005-3678. PMC 413997. PMID 860983.
Matt Simon (2017-09-20). “Inside the Strange Science of the Fake Meat That 'Bleeds'” (英語). Wired. ISSN 1059-1028 2020年10月28日閲覧。.
Kirk, Ole; Borchert, Torben Vedel; Fuglsang, Claus Crone (2002-08-01). “Industrial enzyme applications” (英語). Current Opinion in Biotechnology 13 (4): 345–351. doi:10.1016/S0958-1669(02)00328-2. ISSN 0958-1669. PMID 12323357.

worldcat.org

Hui, Y. H. (2004). Handbook of vegetable preservation and processing. New York: M. Dekker. p. 180. ISBN 978-0-8247-4301-7. OCLC 52942889

発酵 (Japanese Wikipedia)

archive.org

books.google.com

colostate.edu

vivo.colostate.edu

doi.org

drugs.com

fao.org

fjcollazo.com

foodnavigator.com

harvard.edu

ui.adsabs.harvard.edu

oeb.harvard.edu

howstuffworks.com

science.howstuffworks.com

keio.ac.jp

mita.lib.keio.ac.jp

mcgraw-hill.com

highered.mcgraw-hill.com

nih.gov

pubmed.ncbi.nlm.nih.gov

ncbi.nlm.nih.gov

pmc.ncbi.nlm.nih.gov

sciencedirect.com

soyinfocenter.com

spauda.lt

usda.gov

rurdev.usda.gov

web.archive.org

wikipedia.org

en.wikipedia.org

wired.com

worldcat.org

search.worldcat.org

worldcat.org