List of microorganisms used in food and beverage preparation
This is an incomplete list of bacteria and fungi that are used in preparing food.
List of microorganisms used in food and beverage preparation
See also
References
- ^ a b c d e f g h i j k l m n o p q r s t u v w x y Microbe Wiki, "Chocolate"
- ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai aj ak al am an ao ap aq ar as at au av aw ax ay az ba bb bc bd be bf bg bh bi bj bk bl bm bn bo bp bq br bs bt bu bv bw bx by bz ca cb cc cd ce cf cg ch ci cj ck cl cm cn co cp cq cr cs ct cu cv cw cx cy cz da db dc dd de df dg dh di dj dk dl dm dn do dp dq dr ds dt du dv dw dx dy dz ea eb ec ed ee ef eg eh ei ej ek el em en eo ep eq er es et eu ev ew ex ey ez fa fb fc fd fe ff fg fh fi fj fk fl fm fn fo fp fq fr fs ft fu fv fw fx fy fz ga gb gc gd ge gf gg gh gi gj gk gl gm gn go gp gq gr gs gt gu gv gw gx gy gz ha hb hc hd he hf hg hh hi hj hk hl hm hn ho hp hq hr hs ht hu hv hw hx hy hz ia ib ic id ie if ig ih ii ij ik il im in io ip iq ir is it iu iv iw ix iy iz ja Egon Bech Hansen, "Microorganisms with technologically beneficial use." presented at the IDF World Dairy Summit 2011
- ^ Cleenwerck I; Vandemeulebroecke D; Janssens D; Swings J (2002). "Re-examination of the genus Acetobacter, with descriptions of Acetobacter cerevisiae sp. nov. and Acetobacter malorum sp. nov". International Journal of Systematic and Evolutionary Microbiology. 52: 1551–1558. doi:10.1099/00207713-52-5-1551. Retrieved 23 December 2015.
- ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah Barry A. Law and Adnan Tamime, (2011) Technology of Cheesemaking. John Wiley & Sons, pp. Google Books preview
- ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah Robert Wayne Hutkins, (2006) Microbiology and Technology of Fermented Foods. John Wiley & Sons, pp. 75–76. Google Books preview
- ^ a b c d e f g h i j k l m n o p q r s t u v w x y z Arthur P. Riley, (2005) New Developments in Food Policy, Control and Research. Nova Publishers, p. 35. Google Books preview
- ^ a b c Christine L. Case, The Microbiology of Chocolate, Skyline College.
- ^ a b c d e f g h i j k l m n Kalidas Shetty, (2006) Food biotechnology. CRC Press, pp. 222, 226, 229. Google Books preview
- ^ a b c d Schubert, K. et al. (1996) "Two coryneform bacteria isolated from the surface of French Gruyère and Beaufort cheeses are new species of the genus Brachybacterium: Brachybacterium alimentarium sp. nov. and Brachybacterium tyrofermentans sp. nov." Int J Syst Bacteriol. 46 (1): 81-7. PMID 8573524
- ^ a b c NOTE: Candida mycoderma, Candida valida, and/or Candida vini are sometimes listed as a starter culture for wine, but this is not true. They only cause 'flowers of wine', a type of wine spoilage.
- ^ a b Hosono, A. and Tokita, F. (1970) "The lipolytic properties of Candida mycoderma and Debaryomyces kloeckeri isolated from Limburger cheese and some properties of the lipases produced by these yeasts." Nihon Chikusan Gakkaiho 41 (10): 519–527.
- ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad P. F. Fox, (2004) Cheese: Major Cheese Groups. Academic Press, p. 59, 74. Google Books preview
- ^ a b c d e f David Hendricks Bergey and David R. Boone, (2009) Bergey's manual of systematic bacteriology, Volume 3: The Firmicutes. Springer–Verlag, p. 502 Google Books preview