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発酵

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出典 ^ Hui, Y. H. (2004). Handbook of vegetable preservation and processing. New York: M. Dekker. p. 180. .mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation.cs-ja1 q,.mw-parser-output .citation.cs-ja2 q{quotes:"「""」""『""』"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:#d33}.mw-parser-output .cs1-visible-error{color:#d33}.mw-parser-output .cs1-maint{display:none;color:#3a3;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}ISBN 978-0-8247-4301-7. OCLC 52942889
^ 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
^ a b Tobin, Allan; Dusheck, Jennie (2005). Asking about life (3rd ed.). Pacific Grove, Calif.: Brooks/Cole. ISBN 9780534406530
^ 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。

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出典: フリー百科事典『ウィキペディア（Wikipedia）』
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