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^ Bowen, Richard. “ ⇒Microbial Fermentation”. Hypertexts for biological sciences. Colorado State University. 2018年4月29日閲覧。
^ 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. https://archive.org/details/microbiologyintr00tort_505 
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^ Pi?kur, Jure; Compagno, Concetta (2014). Molecular mechanisms in yeast carbon metabolism. Springer. p. 12. ISBN 9783642550133 
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^ Stryer, Lubert (1975). Biochemistry. W. H. Freeman and Company. ISBN 978-0-7167-0174-3. https://archive.org/details/biochemistry00stry_1 
^ 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. 
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^ van Waarde, Aren; Thillart, G. Van den; Verhagen, Maria (1993). “Ethanol Formation and pH-Regulation in Fish”. Surviving Hypoxia. pp. 157?70. ISBN 978-0-8493-4226-4 
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^ Madigan, Michael T.; Martinko, John M.; Parker, Jack (1996). Brock biology of microorganisms (8th ed.). Prentice Hall. ISBN 978-0-13-520875-5. https://archive.org/details/brockbiologyofmi0000madi 2010年7月12日閲覧。 
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^ a b “What's next in alternative protein? 7 trends on the up in 2022”. Food-Navigator.com, William Reed Business Media (2022年1月27日). 2022年1月27日閲覧。
^ Matt Simon (2017-09-20). “Inside the Strange Science of the Fake Meat That 'Bleeds'” (英語). Wired. ISSN 1059-1028. https://www.wired.com/story/the-impossible-burger/ 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. https://www.sciencedirect.com/science/article/pii/S0958166902003282. 
^ a b c d e 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. 
^ a b c d Cinar, Ali; Parulekar, Satish J.; Undey, Cenk; Birol, Gulnur (2003). Batch fermentation modeling, monitoring, and control.. New York: Marcel Dekker. ISBN 9780203911358 
^ a b c Schmid, Rolf D.; Schmidt-Dannert, Claudia (2016). Biotechnology : an illustrated primer (Second ed.). John Wiley & Sons. p. 92. ISBN 9783527335152 
^ 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. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC539767/. 

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