References

In addition to the professional and personal experiences of culturesgroup members, these scientific papers, books, and reference materials have in some way provided back up information for the information on this site.

As a way to honor the work of scientists that really set up the pathway for future scientific advances – one of the ways good science is qualified, as in how many times a specific paper is referenced by other scientists in other papers – we have included some references that include techniques and even terminology that have been replaced, become arcane, or updated. Nevertheless, the quality of the work of these scientists nor the value of their conclusions has not been diminished.

Scientific Papers and Books

  • Sandor E. Katz

    The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World. White River Junction, Chelsea Green Publishing, 2012.
  • Kenji Maehashi, Arika Ohto, Tatsuhiko Yaamamoto. Myoho Asari and Yutaka Kashiwagi

    Effect of Temperature on Enzymatic Stability in Shio-Koji during the Maturation Process, Nippon Shokuhin Kagaku Kaishi 62(6), 290-296, (2015) Japanese Society for Food Science and Technology DOI:10.3136/nskkk.62.290, 2015
  • Sayuki Nikkuni, Takayuki Kurosawa and Nobuaki Ishidai

    Changes in 23Na Nuclear Magnetic Resonance Signal, Water Activity and Saltiness of Miso during Fermentation. International Journal of Food Science and Technology. 2(2), 127-130, 1996

  •  Prabir K. Sarkar and M J. Nout.

    Handbook of Indigenous Foods Involving Alkaline Fermentation. Boca Raton, CRC Press, 2015. 

  • Kirsten K. Shockey and Christopher Shockey

    ——Miso, Tempeh, Natto & Other Tasty Ferments A Step-by-Step Guide to Fermenting Grains and Beans. North Adams, MA: Storey Publishing. 2019. 

    ——Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments. North Adams, MA: Storey Publishing. 2017. 

  • William Shurtleff and Akiko Aoyagi.

    ——History of Roasted Whole Soy Flour (Kinako), Soy Coffee, Coffee Alternatives, Problems with Coffee, and Soy Chocolate (1540-2012). Lafayette, CA, SoyInfo Center, 2012 Nov.25

    ——Brief History of Soybeans and Soyfoods in North Carolina, Lafayette, CA, SoyInfo Center, 2017 http://www.soyinfocenter.com/HSS/north_carolina.php

    ——History of Koji: Grains and/or Soybeans Enrobed with a Mold Culture (300 BCE to 2012): Extensively Annotated Bibliography and Sourcebook. Lafayette, CA, SoyInfo Center, 2012. 


  • A. K. Singh, Jagbir Rehal, Amarjeet Kaur & Gagan Jyot

    Enhancement of Attributes of Cereals by Germination and Fermentation: A Review, Critical Reviews in Food Science and Nutrition, 55:11, 1575-1589, (2015) DOI: 10.1080/10408398.2012.706661

  • Keith H. Steinkraus

    Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded. 2nd ed., Boca Raton, CRC Press, 1995

Dictionary

  • Aerobic – requires oxygen
  • Aflatoxin – a toxic substance that is produced by a mold. Aflatoxins exist in the soil and plague many plants including human food crops. They can make humans ill, and in some cases kill them.
  • Anerobic – does not require oxygen. Usually used to say that a process that doesn’t involve or require oxygen is is anerobic.

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