סטארטר של תסיסה
הערות שוליים

↑  Starter Cultures in Foods, encyclopedia.pub (באנגלית)
1 2  Demarigny Yann, Gerber Pauline, Usefulness of Natural Starters in Food Industry: The Example of Cheeses and Bread, Food and Nutrition Sciences 05, 2014, עמ' 1679–1691 doi: 10.4236/fns.2014.517181
↑  Definition of WILD TYPE, merriam-webster.com (באנגלית)
1 2  Egon Bech Hansen, Commercial bacterial starter cultures for fermented foods of the future, International Journal of Food Microbiology, 18th International Symposium of the International Committee on Food Microbiology and Hygeine, August 18-23, 2002, Lillehammer Norway. Necessary and Unwanted Bacteria in Food - Microbial Adaption to changing Environments 78, 2002-09-15, עמ' 119–131 doi: 10.1016/S0168-1605(02)00238-6
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1 2 3  Norman F. Haard, S.A. Odunfa, Cherl-Ho Lee, R. Quintero-Ramírez, Argelia Lorence-Quiñones, Carmen Wacher-Radarte, Fermented Cereals: A Global Perspective, Food and Agriculture Organization, Rome, 1999, מסת"ב 92-5-104296-9.
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1 2  Gänzle, Michael G. (2014). "Enzymatic and bacterial conversions during sourdough fermentation". Food Microbiology. V International Symposium on Sourdough - Cereal Fermentation for Future Foods, Helsinki 10–12 October 2012 (באנגלית). 37: 2–10. doi:10.1016/j.fm.2013.04.007. ISSN 0740-0020. PMID 24230468.
↑  Gadsby, Patricia; Weeks, Eric. "The Biology of... Sourdough". Discover. Discover Magazine. נבדק ב-13 ביוני 2019. {{cite web}}:  (עזרה)
↑  Gänzle, Michael G (2015). "Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage". Current Opinion in Food Science. Food Microbiology • Functional Foods and Nutrition (באנגלית). 2: 106–117. doi:10.1016/j.cofs.2015.03.001. ISSN 2214-7993.
↑  Gänzle, Michael G.; Vermeulen, Nicoline; Vogel, Rudi F. (2007). "Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough". Food Microbiology. 24 (2): 128–138. doi:10.1016/j.fm.2006.07.006. ISSN 0740-0020. PMID 17008155.
↑  öZkan Koyuncu, Nermin BilgiçLi, Adem ElgüN, Meryem Kara, EFFECT OF PENTOSANASE ON DOUGH AND BREAD PROPERTIES PRODUCED BY DIFFERENT TYPES OF FLOURS, Journal of Food Quality 31, 2008-04, עמ' 156–172 doi: 10.1111/j.1745-4557.2008.00195.x
↑  Demarigny Yann, Gerber Pauline, Usefulness of Natural Starters in Food Industry: The Example of Cheeses and Bread, Food and Nutrition Sciences 5, 2014-09-05, עמ' 1679–1691 doi: 10.4236/fns.2014.517181
↑  Scott, Alan; Daniel Wing (1999). The Bread Builders: Hearth Loaves and Masonry Ovens. White River Junction (VT): Chelsea Green Publishing Company. pp. 34–230. ISBN 978-1-890132-05-7. נבדק ב-28 ביוני 2010. {{cite book}}:  (עזרה)
↑  Gobbetti, Marco; Gänzle, Michael (2012). Handbook on Sourdough Biotechnology. Springer. p. 6. ISBN 978-1-4614-5425-0.
↑  Gaenzle, Michael (1 באפריל 2014). "Sourdough Bread".  In Batt, Carl (ed.). Encyclopedia of Food Microbiology (2nd ed.). Academic Press. p. 309. ISBN 978-0123847300. {{cite book}}:  (עזרה)
↑  Gänzle, Michael G.; Zheng, Jinshui (2019). "Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?". International Journal of Food Microbiology. 302: 15–23. doi:10.1016/j.ijfoodmicro.2018.08.019. ISSN 1879-3460. PMID 30172443.
↑  Demarigny Yann, Gerber Pauline, Usefulness of Natural Starters in Food Industry: The Example of Cheeses and Bread, Food and Nutrition Sciences 05, 2014, עמ' 1679–1691 doi: 10.4236/fns.2014.517181
↑  Cheese Starter - an overview | ScienceDirect Topics, www.sciencedirect.com
↑  Elke K. Arendt, Liam A.M. Ryan, Fabio Dal Bello, Impact of sourdough on the texture of bread, Food Microbiology 24, 2007-04, עמ' 165–174 doi: 10.1016/j.fm.2006.07.011
↑  Neha Shrivastava, Laxmi Ananthanarayan, Use of the backslopping method for accelerated and nutritionally enriched idli fermentation, Journal of the Science of Food and Agriculture 95, 2015-08-15, עמ' 2081–2087 doi: 10.1002/jsfa.6923
↑  Dong-Hyeon Kim, Dana Jeong, Kwang-Young Song, Kun-Ho Seo, Comparison of traditional and backslopping methods for kefir fermentation based on physicochemical and microbiological characteristics, LWT 97, 2018-11-01, עמ' 503–507 doi: 10.1016/j.lwt.2018.07.023
↑  Hunter D. Whittington, Suzanne F. Dagher, José M. Bruno-Bárcena, Production and Conservation of Starter Cultures: From “Backslopping” to Controlled Fermentations, Cham: Springer International Publishing, 2019, עמ' 125–138, ISBN 978-3-030-28736-8. (באנגלית)
1 2  Cheese Starter - an overview | ScienceDirect Topics, sciencedirect.com
↑  Toshihiro Suzuki, Minenosuke Matsutani, Mioko Matsuyama, Ryosuke Unno, Hiroto Matsushita, Minami Sugiyama, Kazuhide Yamasato, Yukimichi Koizumi, Morio Ishikawa, Growth and metabolic properties of halophilic and alkaliphilic lactic acid bacterial strains of Marinilactibacillus psychrotolerans isolated from surface-ripened soft cheese, International Dairy Journal 112, 2021-01-01, עמ' 104840 doi: 10.1016/j.idairyj.2020.104840
1 2  Clarence Johnson Clarence Johnsonspent the most recent 25 years of his career founding, Managing Three Biotechnology/Medical Technology Companies That Developed, Marketed Proprietary Technology to Enhance Cardiovascular, respiratory, skeletal muscle health In his early career, Mr Johnson spent 10 years working with dairy companies to solve quality control mysteries, teach food microbiology to dairy plant operators in the U.S, abroad He was an early adopter of Hazard Analysis, Critical Control Point quality management, carried the principles into dairy production Mr Johnson has advanced degrees in microbiology, biochemistry from the University of Minnesota, Holds 12 Patents, Has Published Extensively in Scientific, medical, Lay Publications, Yeast in Cheese Production | Cheese Quality Assurance | QualiTru, qualitru.com, ‏2024-07-15 (באנגלית אמריקאית)
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↑  Collins dictionary, Definition of still wine, Collins dictionary
↑  Sebastian Ganss, Frauke Kirsch, Peter Winterhalter, Ulrich Fischer, Hans-Georg Schmarr, Aroma Changes due to Second Fermentation and Glycosylated Precursors in Chardonnay and Riesling Sparkling Wines, Journal of Agricultural and Food Chemistry 59, 2011-03-23, עמ' 2524–2533 doi: 10.1021/jf103628g
↑  Bo-Qin Zhang, Yu Luan, Chang-Qing Duan, Guo-Liang Yan, Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile, Frontiers in Microbiology 9, 2018-04-05 doi: 10.3389/fmicb.2018.00606
↑  Ticiana Fernandes, Flávia Silva-Sousa, Fábio Pereira, Teresa Rito, Pedro Soares, Ricardo Franco-Duarte, Maria João Sousa, Biotechnological Importance of Torulaspora delbrueckii: From the Obscurity to the Spotlight, Journal of Fungi 7, 2021-08-30, עמ' 712 doi: 10.3390/jof7090712
↑  Maudy Th. Smith, F. P. Simione, Sally A. Meyer, Kloeckera apis st. nov.; the imperfect state of Hanseniaspora guilliermondii Pijper, Antonie van Leeuwenhoek 43, 1977-06, עמ' 219–223 doi: 10.1007/BF00395676
↑  Xiaomin Zang, Qing Du, Rui Qu, Dongqing Ye, Yao Lu, Yanlin Liu, Analysis of Volatile Aroma Compounds and Sensory Characteristics Contributing to Regional Style of Red Wines from Hexi Corridor Based on Sixteen Grape Varieties/Clones, Fermentation 8, 2022-10, עמ' 501 doi: 10.3390/fermentation8100501
↑  Xiaoxin Ge, Yaqiong Liu, Xiaodi Wang, Chengjun Gao, Jianlou Mu, Wenxiu Wang, Jie Wang, Correlations between microbes with volatile compounds and physicochemical indicators of Cabernet Sauvignon wines fermented with different starters, LWT 198, 2024-04-15, עמ' 115918 doi: 10.1016/j.lwt.2024.115918
↑  Patrizia Romano, Angela Capece, Wine microbiology, Starter Cultures in Food Production, 2017-01-12, עמ' 255–282 doi: 10.1002/9781118933794.ch13
↑  Greg Koch, Matt Allyn, The brewer's apprentice: an insider's guide to the art and craft of beer brewing, taught by the masters, Beverly, Mass: Quarry Books, 2011, ISBN 978-1-59253-731-0
↑  C. González, O. Delgado, M. Baigorí, C. Abate, D. A. Callieri, L. I. C. De Figueroa, Ethanol production from native cassava starch by a mixed culture of Endomycopsis fibuligera and Zymomonas mobilis, Acta Biotechnologica 18, 1998-01, עמ' 149–155 doi: 10.1002/abio.370180211
↑  Sègla Wilfrid Padonou, Ulrich Schillinger, Dennis S. Nielsen, Charles M. A. P. Franz, Michael Hansen, Joseph D. Hounhouigan, Mathurin C. Nago, Mogens Jakobsen, Weissella beninensis sp. nov., a motile lactic acid bacterium from submerged cassava fermentations, and emended description of the genus Weissella, International Journal of Systematic and Evolutionary Microbiology 60, 2010-09-01, עמ' 2193–2198 doi: 10.1099/ijs.0.014332-0
↑  Jorge Santiago Urbina, Microbiology and biochemistry of traditional palm wine produced around the world, January 2014International Food Research Journal 21(4):1261-1269
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↑  Fermentation: From Fermentation to Flavor: Demystifying the Tequila Effect, FasterCapital (באנגלית)
↑  Joshua Johannes Van Mullem, Jing Zhang, Disney Ribeiro Dias, Rosane Freitas Schwan, Using wild yeasts to modulate the aroma profile of low-alcoholic meads, Brazilian Journal of Microbiology 53, 2022-12, עמ' 2173–2184 doi: 10.1007/s42770-022-00840-z
↑  Łukasz Łuczaj, Marija Jug-Dujaković, Katija Dolina, Ivana Vitasović-Kosić, Plants in alcoholic beverages on the Croatian islands, with special reference to rakija travarica, Journal of Ethnobiology and Ethnomedicine 15, 2019-12 doi: 10.1186/s13002-019-0332-1
↑  Milka Nashar, Diana Ivanova, The Bulgarian ethnic tradition of manufacturing rakia: a cultural heritage and a potential functional food resource, Journal of Ethnic Foods 11, 2024-06-01 doi: 10.1186/s42779-024-00233-7
↑  Katsuhiko Kitamoto, Koji mold – from cell biology to sake making –, JSM Mycotoxins 72, 2022-01-31, עמ' 23–38 doi: 10.2520/myco.72-1-6
↑  Taiki Futagami, The white koji fungusAspergillus luchuensismut.kawachii, Bioscience, Biotechnology, and Biochemistry 86, 2022-03-03, עמ' 574–584 doi: 10.1093/bbb/zbac033
↑  Rafael Torres-Guardado, Braulio Esteve-Zarzoso, Cristina Reguant, Albert Bordons, Microbial interactions in alcoholic beverages, International Microbiology 25, 2022-01, עמ' 1–15 doi: 10.1007/s10123-021-00200-1
↑  Paulina Lewicka, Food and Foodways of Medieval Cairenes, BRILL, 2011-08-25, ISBN 978-90-04-20646-5
↑  Qianqian Zhang, Feng Zhao, Tong Shi, Zhiyu Xiong, Ruichang Gao, Li Yuan, Suanyu fermentation strains screening, process optimization and the effect of thermal processing methods on its flavor, Food Research International 173, 2023-11-01, עמ' 113296 doi: 10.1016/j.foodres.2023.113296
↑  Yutika Narzary, Sandeep Das, Arvind Kumar Goyal, Su Shiung Lam, Hemen Sarma, Dolikajyoti Sharma, Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance, Journal of Ethnic Foods 8, 2021-12 doi: 10.1186/s42779-021-00109-0
↑  Anh Do Quynh Nguyen, Ashokkumar Sekar, Myoungjin Kim, Loc Phat Nguyen, Nga Thi Le, Sangjun Uh, Sukil Hong, Keun Kim, Fish sauce fermentation using Marinococcus halotolerans SPQ isolate as a starter culture, Food Science & Nutrition 9, 2021-02, עמ' 651–661 doi: 10.1002/fsn3.2024
↑  Yingying Sun, Qian Hua, Xuyan Tian, Yanshun Xu, Pei Gao, Wenshui Xia, Effect of starter cultures and spices on physicochemical properties and microbial communities of fermented fish (Suanyu) after fermentation and storage, Food Research International 159, 2022-09-01, עמ' 111631 doi: 10.1016/j.foodres.2022.111631
↑  Jianan Sun, Xiaohang Yu, Bohuan Fang, Lei Ma, Changhu Xue, Zhaohui Zhang, Xiangzhao Mao, Effect of fermentation by Aspergillus oryzae on the biochemical and sensory properties of anchovy (Engraulis japonicus) fish sauce, International Journal of Food Science & Technology 51, 2016-01, עמ' 133–141 doi: 10.1111/ijfs.12981
↑  Marta Laranjo, Miguel Elias, Maria João Fraqueza, The Use of Starter Cultures in Traditional Meat Products, Journal of Food Quality 2017, 2017, עמ' 1–18 doi: 10.1155/2017/9546026
↑  Xu Liu, Jingjing Liang, Yanli Ma, Jianfeng Sun, Yaqiong Liu, Xiaodong Gu, Yinzhuang Wang, The impact of protein hydrolysis on biogenic amines production during sufu fermentation, Food Control 140, 2022-10, עמ' 109105 doi: 10.1016/j.foodcont.2022.109105
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↑  H. P. Fleming, R. F. McFeeters, M. A. Daeschel, The Lactobacilli, Pediococci, and Leuconostocs: Vegetable Products*, CRC Press, 2018-01-18, עמ' 97–118, ISBN 978-1-351-07006-5
↑  Francisco Noé Arroyo‐López, Antonio Garrido‐Fernández, Rufino Jiménez‐Díaz, Starter cultures in vegetables with special emphasis on table olives, Starter Cultures in Food Production, 2017-01-12, עמ' 283–298 doi: 10.1002/9781118933794.ch14
↑  Albert Mas, María Jesús Torija, María del Carmen García-Parrilla, Ana María Troncoso, Acetic Acid Bacteria and the Production and Quality of Wine Vinegar, The Scientific World Journal 2014, 2014, עמ' 1–6 doi: 10.1155/2014/394671
1 2  Department of Food Science and Technology, State University of Londrina, CEP 86057-970, Londrina, PR, Brazil, Rodrigo José Gomes, Maria de Fátima Borges, Embrapa Tropical Agroindustry, CEP 60511-110, Fortaleza, CE, Brazil, Morsyleide de Freitas Rosa, Embrapa Tropical Agroindustry, CEP 60511-110, Fortaleza, CE, Brazil, Raúl Jorge Hernan Castro-Gómez, Department of Food Science and Technology, State University of Londrina, CEP 86057-970, Londrina, PR, Brazil, Wilma Aparecida Spinosa, Department of Food Science and Technology, State University of Londrina, CEP 86057-970, Londrina, PR, Brazil, Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications, Food Technology and Biotechnology 56, 2018 doi: 10.17113/ftb.56.02.18.5593
↑  Majid Mounir, Rasoul Shafiei, Raziyeh Zarmehrkhorshid, Allal Hamouda, Mustapha Ismaili Alaoui, Philippe Thonart, Simultaneous production of acetic and gluconic acids by a thermotolerant Acetobacter strain during acetous fermentation in a bioreactor, Journal of Bioscience and Bioengineering 121, 2016-02, עמ' 166–171 doi: 10.1016/j.jbiosc.2015.06.005
↑  Melih Güzel, Characterization of cellulose produced by bacteria isolated from different vinegars, International Journal of Biological Macromolecules 277, 2024-10-01, עמ' 134436 doi: 10.1016/j.ijbiomac.2024.134436
↑  Deborah M. Waters, Elke K. Arendt, Alice V. Moroni, Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality, Critical Reviews in Food Science and Nutrition 57, 2017-01-22, עמ' 259–274 doi: 10.1080/10408398.2014.902804
↑  Gilberto Vinícius de Melo Pereira, Vanete Thomaz Soccol, Satinder Kaur Brar, Ensei Neto, Carlos Ricardo Soccol, Microbial ecology and starter culture technology in coffee processing, Critical Reviews in Food Science and Nutrition 57, 2017-09-02, עמ' 2775–2788 doi: 10.1080/10408398.2015.1067759
↑  Bibhu Prasad Panda, Saleem Javed, Mohammad Ali, Optimization of Fermentation Parameters for Higher Lovastatin Production in Red Mold Rice through Co-culture of Monascus purpureus and Monascus ruber, Food and Bioprocess Technology 3, 2010-06, עמ' 373–378 doi: 10.1007/s11947-008-0072-z
↑  Silvia Alejandra Villarreal‐Soto, Sandra Beaufort, Jalloul Bouajila, Jean‐Pierre Souchard, Patricia Taillandier, Understanding Kombucha Tea Fermentation: A Review, Journal of Food Science 83, 2018-03, עמ' 580–588 doi: 10.1111/1750-3841.14068
↑  HUANG Hao, LIU Zhong-hua, HUANG Jian-an, LI Shi, LI Juan, WU Yang,, Isolation and Identification of “Jinhua” Fungi from the Loose Tea with“Fungus Growing”[J].., Journal of Tea Science, 2010, 30(5): 350-354
נורוק, סטארטר טבעי לייצור משקה אלכוהולי מאורז, קוראה
אורז אדום הקרוי Hongqu שנצבע על ידי העובש Monascus purpureus
פרי עץ הקקאו
פרי עץ הקפה
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