שימוש במיקרואורגניזמים בתעשיות המזון והמשקאות
הערות שוליים

1 2  Encyclopedia of Food Sciences and Nutrition, ScienceDirect (באנגלית)
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1 2  Pickling - an overview | ScienceDirect Topics, www.sciencedirect.com
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1 2  D. Van Oevelen, M. Spaepen, P. Timmermans, H. Verachtert, MICROBIOLOGICAL ASPECTS OF SPONTANEOUS WORT FERMENTATION IN THE PRODUCTION OF LAMBIC AND GUEUZE, Journal of the Institute of Brewing 83, 1977-11-12, עמ' 356–360 doi: 10.1002/j.2050-0416.1977.tb03825.x
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1 2  Arthrobacter - an overview | ScienceDirect Topics, www.sciencedirect.com
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↑  Tea - Black Tea Processing | Britannica, www.britannica.com (באנגלית)
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1 2 3  Joanne G. Allwood, Lara T. Wakeling, David C. Bean, Fermentation and the microbial community of Japanese koji and miso : A review, Journal of Food Science 86, 2021-06, עמ' 2194–2207 doi: 10.1111/1750-3841.15773
↑  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
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↑  Candida Humilis - an overview | ScienceDirect Topics, www.sciencedirect.com
↑  Luc De Vuyst, Frédéric Leroy, Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes, FEMS Microbiology Reviews 44, 2020-07-01, עמ' 432–453 doi: 10.1093/femsre/fuaa014
1 2  Sam Hakim, Candida krusei | Viticulture and Enology, wineserver.ucdavis.edu, ‏2018-03-09 (באנגלית)
↑  Michela Azzolini, Bruno Fedrizzi, Emanuele Tosi, Fabio Finato, Paola Vagnoli, Christian Scrinzi, Giacomo Zapparoli, Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine, European Food Research and Technology 235, 2012-08-01, עמ' 303–313 doi: 10.1007/s00217-012-1762-3
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↑  Guro Alette Bjerke, Knut Rudi, Ekaterina Avershina, Birgitte Moen, Hans Blom, Lars Axelsson, Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product (Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions, Foods 8, 2019-02, עמ' 72 doi: 10.3390/foods8020072
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↑  Debaryomyces - an overview | ScienceDirect Topics, www.sciencedirect.com
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↑  Gluconobacter - an overview | ScienceDirect Topics, www.sciencedirect.com
↑  J. Richard, Halima Zadi, Inventaire de la flore bactérienne dominante des Camemberts fabriqués avec du lait cru, Le Lait 63, 1983, עמ' 25–42 doi: 10.1051/lait:1983623-6243
↑  R. Mourgues, L. Vassal, J. Auclair, G. Mocquot, J. Vandeweghe, Origine et développement des bactéries coliformes dans les fromages à pâte molle, Le Lait 57, 1977, עמ' 131–149 doi: 10.1051/lait:1977563-5645
↑  Michael Joe Vaughan, Thomas Mitchell, Brian B. McSpadden Gardener, What's Inside That Seed We Brew? A New Approach To Mining the Coffee Microbiome, Applied and Environmental Microbiology 81, 2015-10, עמ' 6518–6527 doi: 10.1128/AEM.01933-15
↑  A Escalante, Characterization of bacterial diversity in Pulque, a traditional Mexican alcoholic fermented beverage, as determined by 16S rDNA analysis, FEMS Microbiology Letters 235, 2004-06, עמ' 273–279 doi: 10.1016/j.femsle.2004.04.045
↑  Ana I. Benítez-Mateos, Francesca Paradisi, Halomonas elongata: a microbial source of highly stable enzymes for applied biotechnology, Applied Microbiology and Biotechnology 107, 2023-05, עמ' 3183–3190 doi: 10.1007/s00253-023-12510-7
↑  Adriana M. N. Korres, David S. Buss, José A. Ventura, Patricia M. B. Fernandes, Candida krusei and Kloeckera apis inhibit the causal agent of pineapple fusariosis, Fusarium guttiforme, Fungal Biology 115, 2011-12-01, עמ' 1251–1258 doi: 10.1016/j.funbio.2011.09.001
↑  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
↑  Inmaculada Martínez-Reyes, Navdeep S. Chandel, Mitochondrial TCA cycle metabolites control physiology and disease, Nature Communications 11, 2020-01-03, עמ' 102 doi: 10.1038/s41467-019-13668-3
↑  Kluyveromyces marxianus - an overview | ScienceDirect Topics, www.sciencedirect.com
↑  Kocuria rhizophila - an overview | ScienceDirect Topics, www.sciencedirect.com
↑  Qiao Shi, Xinrui Wang, Zijing Ju, Biqin Liu, Changwei Lei, Hongning Wang, Hong Li, Technological and Safety Characterization of Kocuria rhizophila Isolates From Traditional Ethnic Dry-Cured Ham of Nuodeng, Southwest China, Frontiers in Microbiology 12, 2021 doi: 10.3389/fmicb.2021.761019/full
↑  Kocuria rhizophila - an overview | ScienceDirect Topics, www.sciencedirect.com
↑  Céline Delbès, Leila Ali-Mandjee, Marie-Christine Montel, Monitoring Bacterial Communities in Raw Milk and Cheese by Culture-Dependent and - Independent 16S rRNA Gene-Based Analyses, Applied and Environmental Microbiology 73, 2007-03-15, עמ' 1882–1891 doi: 10.1128/AEM.01716-06
↑  Si-Qian Chen, Deirdre Mikkelsen, Patricia Lopez-Sanchez, Dongjie Wang, Marta Martinez-Sanz, Elliot P. Gilbert, Bernadine M. Flanagan, Michael J. Gidley, Characterisation of bacterial cellulose from diverse Komagataeibacter strains and their application to construct plant cell wall analogues, Cellulose 24, 2017-03-01, עמ' 1211–1226 doi: 10.1007/s10570-017-1203-3
↑  Maximiliano L. Cacicedo, M. Cristina Castro, Ioannis Servetas, Loulouda Bosnea, Konstantina Boura, Panagiota Tsafrakidou, Agapi Dima, Antonia Terpou, Athanasios Koutinas, Guillermo R. Castro, Progress in bacterial cellulose matrices for biotechnological applications, Bioresource Technology 213, 2016-08, עמ' 172–180 doi: 10.1016/j.biortech.2016.02.071
↑  Zhiping Xu, Sha Li, Guangyu Gong, Zhenmin Liu, Zhengjun Wu, Chengjie Ma, Influence of Different Acidifying Strains of Lactobacillus delbrueckii subsp. bulgaricus on the Quality of Yoghurt, Food Science and Technology Research 21, 2015, עמ' 263–269 doi: 10.3136/fstr.21.263
↑  Adelene Ai-Lian Song, Lionel L. A. In, Swee Hua Erin Lim, Raha Abdul Rahim, A review on Lactococcus lactis: from food to factory, Microbial Cell Factories 16, 2017-04-04, עמ' 55 doi: 10.1186/s12934-017-0669-x
↑  Lecanicillium lecanii - an overview | ScienceDirect Topics, www.sciencedirect.com
↑  Leuconostoc mesenteroides - an overview | ScienceDirect Topics, www.sciencedirect.com
↑  Emrah Özcan, S. Selvin Selvi, Emrah Nikerel, Bas Teusink, Ebru Toksoy Öner, Tunahan Çakır, A genome-scale metabolic network of the aroma bacterium Leuconostoc mesenteroides subsp. cremoris, Applied Microbiology and Biotechnology 103, 2019-04, עמ' 3153–3165 doi: 10.1007/s00253-019-09630-4
↑  Encyclopedia of Dairy Sciences, ScienceDirect (באנגלית)
↑  Marina Levata-Jovanovic, William E. Sandine, A Method to Use Leuconostoc mesenteroides ssp. cremoris 91404 to Improve Milk Fermentations, Journal of Dairy Science 80, 1997-01, עמ' 11–18 doi: 10.3168/jds.s0022-0302(97)75907-1
↑  Palm Wine - an overview | ScienceDirect Topics, www.sciencedirect.com
↑  Macrococcus - an overview | ScienceDirect Topics, www.sciencedirect.com
1 2  Hye-Jung Kim, Albert W. Lee, Chongjin Park, Toxicological evaluation of Microbacterium foliorum SYG27B-MF, Regulatory Toxicology and Pharmacology 100, 2018-12-01, עמ' 16–24 doi: 10.1016/j.yrtph.2018.09.022
↑  N M Brennan, R Brown, M Goodfellow, A C Ward, T P Beresford, M Vancanneyt, T M Cogan, P F Fox, Microbacterium gubbeenense sp. nov., from the surface of a smear-ripened cheese., International Journal of Systematic and Evolutionary Microbiology 51, 2001-11-01, עמ' 1969–1976 doi: 10.1099/00207713-51-6-1969
↑  Mucorales - an overview | ScienceDirect Topics, www.sciencedirect.com
↑  Fermented Bean Curd - an overview | ScienceDirect Topics, www.sciencedirect.com
↑  Neurospora - an overview | ScienceDirect Topics, www.sciencedirect.com
↑  Helen N. Onyeaka, Ozioma F. Nwabor, Lactic acid bacteria and bacteriocins as biopreservatives, Elsevier, 2022, עמ' 147–162, ISBN 978-0-323-85700-0
↑  Svetoslav Dimitrov Todorov, Clarizza May Dioso, Min-Tze Liong, Luis Augusto Nero, Kianoush Khosravi-Darani, Iskra Vitanova Ivanova, Beneficial features of pediococcus: from starter cultures and inhibitory activities to probiotic benefits, World Journal of Microbiology and Biotechnology 39, 2023-01 doi: 10.1007/s11274-022-03419-w
↑  6. Fermented Fish, Cambridge: Royal Society of Chemistry, 2009, עמ' 123–140, ISBN 978-1-905224-76-0
↑  Samim Hakim, Pichia fermentans | Viticulture and Enology, wineserver.ucdavis.edu, ‏2018-03-20 (באנגלית)
↑  Anne Thierry, Stéphanie-Marie Deutsch, Hélène Falentin, Marion Dalmasso, Fabien J. Cousin, Gwenaël Jan, New insights into physiology and metabolism of Propionibacterium freudenreichii, International Journal of Food Microbiology 149, 2011-09, עמ' 19–27 doi: 10.1016/j.ijfoodmicro.2011.04.026
↑  Benha Veterinary Medical Journal, bvmj.journals.ekb.eg
↑  María-Luisa García-López, Miguel Prieto Maradona, PSYCHROBACTER, Elsevier, 1999, עמ' 1875–1882
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↑  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 doi: 10.3389/fmicb.2018.00606
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↑  O. Vijaya Sarathi Reddy, S. C. Basappa, Direct fermentation of cassava starch to ethanol by mixed cultures of Endomycopsis fibuligera and Zymomonas mobilis: Synergism and limitations, Biotechnology Letters 18, 1996-11-01, עמ' 1315–1318 doi: 10.1007/BF00129962
דגים שעברו תסיסה, מניפור, הודו
הכנת שימורי מלפפונים ועגבניות להחמצה
צילום מיקרוספוק אלקטרונים של החיידק ארטרובקטר כלורופנוליקוס Arthrobacter chlorophenolicus
אספרגילוס ניגר,Aspergillus niger
שוקו (Shochu) משקה אלכוהולי ממוצא יפני על ידי תסיסה של אורז
צילום מיקרוסקופ אלקטרונים של חיידקי ביפידובקטריום לונגום Bifidobacterium longum
משקה חלב ניגר דאדיה, Dadya, מדגסקר
מחמצת שאור
צילום מיקרוסקופ אלקטרונים של החיידק Enterococcus faecalis
רוטב סויה
מעטה של תפטיר לבן על פני חריץ הגבינה סן-נקטר
בקבוק של משקה הפולקה, pulque
משקה הקפיר
יישון נקניק בתהליך החמצה, בולגריה, אזור הסקובו
תאית שנוצרה על ידי החיידק Komagataeibacter xylinum
מאכל אינדונזי בשם Nata de coco, קוביות ג'לי של מיץ אגוזי הקוקוס שנוצר על ידי החיידק Komagataeibacter xylinus
צילום מיקרוסקופ אלקטרונים של Lactobacillus acidophilus
חלב שעבר תהליך של גיבון
גבינת אידיאזבל
פרוסות של לחם שאור
ייצור סיידר מסורתי
כוס של רום
מיקרוגרף מיקרוסקופ אלקטרונים של החיידק Lactococcus lactis
פירות ים מותססים
צילום מיקרוסקופ אלקטרונים של החיידקת Micrococcus luteus
אונקום - Oncom tekstur עשוי מתסיסת שאריות של טופו
קונידיופור של פניציליום Penicillium sp. conidiophore
בירה לגר Lager
צילום במיקרוסקופ אלקטרוני של החיידק Streptomyces griseum
יין דקלים