発酵 - 暇つぶしWikipedia

発酵

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^ 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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^ 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. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2293941/.
^ Voet, Donald; Voet, Judith G. (2010). Biochemistry (4th ed.). Wiley Global Education. ISBN 9781118139936
^ Broda, E (2014). The Evolution of the Bioenergetic Processes. 21. Elsevier. 143?208. ISBN 9781483136134. PMID 4913287
^ 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. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC206491/.
^ Stryer, Lubert (1995). Biochemistry (fourth ed.). New York - Basingstoke: W. H. Freeman and Company. ISBN 978-0716720096
^ Klein, Donald W.; Lansing M.; Harley, John (2006). ⇒Microbiology (6th ed.). New York: McGraw-Hill. ISBN 978-0-07-255678-0. ⇒http://highered.mcgraw-hill.com/sites/0072556781/information_center_view0/
^ Pi?kur, Jure; Compagno, Concetta (2014). Molecular mechanisms in yeast carbon metabolism. Springer. p. 12. ISBN 9783642550133
^ a b c 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. https://archive.org/details/lifesciencebiolo00purv_787
^ 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.
^ “The Alcohol Content of Bread.”. Canadian Medical Association Journal 16 (11): 1394?95. (November 1926). PMC 1709087. PMID 20316063. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1709087/.
^ “Alcohol”. Drugs.com. 2018年4月26日閲覧。
^ 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。
^ 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
^ Introductory Botany: plants, people, and the Environment. Berg, Linda R. Cengage Learning, 2007. ISBN 978-0-534-46669-5. p. 86
^ a b AP Biology. Anestis, Mark. 2nd Edition. McGraw-Hill Professional. 2006. ISBN 978-0-07-147630-0. p. 61
^ a b A dictionary of applied chemistry, Volume 3. Thorpe, Sir Thomas Edward. Longmans, Green and Co., 1922. p.159
^ 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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