Referências e inspirações

COMIDA E BEBIDA FERMENTADA:

http://microbialfoods.org/
http://nicrunicuit.com/
http://nordicfoodlab.org/
http://www.bdu.ac.in/schools/biotechnology/industrial_biotechnology/sekardb.htm
www.wildfermentation.com
http://fermentingnews.tumblr.com/
https://embracethefunk.com/
http://www.urbanoutdoorskills.com/
http://fermup.com/
www.kombuchakamp.com
https://www.vamosfermentar.com.br/
www.culturesforhealth.com
http://archives.sethroberts.net/blog/the-unami-hypothesis-why-i-believe-fermented-foods-are-necessary-for-health/
http://www.mycobank.org

Ativismo:

http://www.slowfoodbrasil.com/

http://comidainvisivel.com.br/

http://www.compostasaopaulo.eco.br/

http://www.bancodealimentos.org.br/

www.come-se.blogspot.com.br

https://www.flickr.com/photos/fegold
Fotos do Fê pelas suas andanças

Referências

1. Livros de cabeceira :

• Collen, Allan. 10% Humano. Editora Sextante, Rio de Janeiro, 2016.
• Katz, Sandor Ellix. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. White River Junction, Vermont: Chelsea Green, 2012.
• Sandor, Katz Ellix. A arte da fermentação. São Paulo: SESI-SP, 2014.
• MARGULIS, Lynn (2001). Cinco reinos – Um guia ilustrado dos filos da vida na Terra. Ed. Guanabara/Koogan.
• MARGULIS, Lynn (2001). O planeta simbiótico – Uma nova perspectiva da evolução. Ed. Rocco.
• MARGULIS, Lynn e LOVELOCK, James (2002). Gaia – Uma teoria do conhecimento. Ed. Gaia.
• MARGULIS, Lynn e SAGAN, Dorion (2002). O que é vida?. Ed. Jorge Zahar.
• MARGULIS, Lynn e SAGAN, Dorion (2002). O que é sexo?. Ed. Jorge Zahar.
• MARGULIS, Lynn e SAGAN, Dorion (2002). O que é morte?. Ed. Jorge Zahar.
• Harari , Yuval. Sapiens: História Breve da Humanidade, Ed. L&PM, São Paulo, 2014.
• Pollan, Michael. Cozinhar – uma história natural da transformação. Ed. Intrinseca, Rio de Janeiro, 2013.
• Joel Faintuch (Editor). Microbioma, Disbiose, Probióticos e Bacterioterapia. Ed. Manoele, Barueri, 2017.

2. Artigos científicos sobre Simbiogênse, probióticos e importância da biota humana

• Nino Binns.PROBIÓTICOS, PREBIÓTICOS E A MICROBIOTA INTESTINAL. International Life Sciences Institute (ILSI), 2013.
• Jose C. Clemente,1 Luke K. Ursell,1 Laura Wegener Parfrey,1 and Rob Knight. The Impact of the Gut Microbiota on Human Health: An Integrative View. Cell 148, March 16, 2012 ª2012 Elsevier Inc.
• Arora, T., Singh, S. & Sharma, R. K. Probiotics: Interaction with gut microbiome and antiobesity potential. Nutrition (2012).doi:10.1016/j.nut.2012.07.017
• Arumugam, M. et al. Enterotypes of the human gut microbiome. Nature 473, 174–180 (2011).
• Ley, R. E., Turnbaugh, P. J., Klein, S. & Gordon, J. I. Microbial ecology: human gut microbes associated with obesity. Nature 444, 1022–1023 (2006).
• Walter, J., Britton, R. A. & Roos, S. Host-microbial symbiosis in the vertebrate gastrointestinal tract and the Lactobacillus reuteri paradigm. Proc. Natl. Acad. Sci. U.S.A. 108 Suppl 1, 4645–4652 (2011).
• Petrova, Mariya I.; Lievens, Elke; Malik, Shweta; Imholz, Nicole; Lebeer, Sarah (2015). “Lactobacillus species as biomarkers and agents that can promote various aspects of vaginal health”. Frontiers in Physiology 6.
• Maria Jose Saez-Lara, Carolina Gomez-Llorente, Julio Plaza-Diaz, Angel Gil (2015). “The Role of Probiotic Lactic Acid Bacteria and Bifidobacteria in the Prevention and Treatment of Inflammatory Bowel Disease and Other Related Diseases: A Systematic Review of Randomized Human Clinical Trials”. Biomed Res Int (Systematic review) 2015: 15
• Naidoo K, Gordon M, Fagbemi AO, Thomas AG, Akobeng AK; Gordon; Fagbemi; Thomas; Akobeng (2011). “Probiotics for maintenance of remission in ulcerative colitis”. Cochrane Database Syst Rev (Systematic review) (12): CD007443.
• Moayyedi P, Ford AC, Talley NJ, Cremonini F, Foxx-Orenstein AE, Brandt LJ, Quigley EM; Ford; Talley; Cremonini; Foxx-Orenstein; Brandt; Quigley (March 2010). “The efficacy of probiotics in the treatment of irritable bowel syndrome: a systematic review”. Gut (Systematic review) 59 (3): 325–32.
• Braat H, van den Brande J, van Tol E, Hommes D, Peppelenbosch M, van Deventer S; Van Den Brande; Van Tol; Hommes; Peppelenbosch; Van Deventer (2004). “Lactobacillus rhamnosus induces peripheral hyporesponsiveness in stimulated CD4+ T cells via modulation of dendritic cell function”. The American Journal of Clinical Nutrition 80 (6): 1618–25.
• Hamilton-Miller JM (October 2003). “The role of probiotics in the treatment and prevention of Helicobacter pylori infection”. International Journal of Antimicrobial Agents 22 (4): 360–6.
• Ouwehand AC, Salminen S, Isolauri E; Salminen; Isolauri (August 2002).“Probiotics: an overview of beneficial effects” (PDF). Antonie Van Leeuwenhoek82 (1–4): 279–89.
• Khalesi S, Sun J, Buys N, Jayasinghe R (2014). “Effect of probiotics on blood pressure: a systematic review and meta-analysis of randomized, controlled trials”.Hypertension (Systematic review & meta-analysis) 64 (4): 897–903.
• Kumar M, Nagpal R, Kumar R, Hemalatha R, Verma V, Kumar A, Chakraborty C, Singh B, Marotta F, Jain S, Yadav H; Nagpal; Kumar; Hemalatha; Verma; Kumar; Chakraborty; Singh; Marotta; Jain; Yadav (2012). “Cholesterol-lowering probiotics as potential biotherapeutics for metabolic diseases”. Experimental Diabetes Research 2012: 902917
• Sanders ME (February 2000). “Considerations for use of probiotic bacteria to modulate human health”. The Journal of Nutrition 130 (2S Suppl): 384S–390S.
• Surawicz CM (July 2008). “Role of probiotics in antibiotic-associated diarrhea, Clostridium difficile-associated diarrhea, and recurrent Clostridium difficile-associated diarrhea”. J Clin Gastroenterol 42 (Suppl 2): S64–70.
• Doron SI, Hibberd PL, Gorbach SL; Hibberd; Gorbach (July 2008). “Probiotics for prevention of antibiotic-associated diarrhea” . J Clin Gastroenterol 42 (Suppl 2): S58–63.
• Arvola T, Laiho K, Torkkeli S, Mykkänen H, Salminen S, Maunula L, Isolauri E; Laiho; Torkkeli; Mykkänen; Salminen; Maunula; Isolauri (1999). “Prophylactic Lactobacillus GG reduces antibiotic-associated diarrhea in children with respiratory infections: A randomized study”. Pediatrics 104 (5): e64.
• Sazawal S, Hiremath G, Dhingra U, Malik P, Deb S, Black RE; Hiremath; Dhingra; Malik; Deb; Black (June 2006). “Efficacy of probiotics in prevention of acute diarrhoea: a meta-analysis of masked, randomised, placebo-controlled trials”. Lancet Infect Dis 6 (6): 374–82.
• Allen SJ, Martinez EG, Gregorio GV, Dans LF; Martinez; Gregorio; Dans (2010). Allen, Stephen J, ed. “Probiotics for treating acute infectious diarrhea”. Cochrane Database Syst Rev 11 (11): CD003048.
• Ljungh A, Wadstrom T, ed. (2009). Lactobacillus Molecular Biology: From Genomics to Probiotics. Caister Academic Press.
• Mach T (November 2006). “Clinical usefulness of probiotics against chronic inflammatory bowel diseases”. Journal of Physiology and Pharmacology. 57 Suppl 9: 23–33.
• Tissier, H. 1900. Recherchers sur la flora intestinale normale et pathologique du nourisson. Thesis, University of Paris, Paris, France.
• Rettger, L.F., W.N. Levy, L. Weinstein, and J.E. Weiss. 1935. Lactobacillus acidophilus and its therapeutic application. Yale University Press, New Haven.
• Gismondo MR, Drago L, Lombardi A; Drago; Lombardi (1999). “Review of probiotics available to modify gastrointestinal flora”. Int. J. Antimicrob. Agents 12(4): 287–92.
• Colin Hill, Francisco Guarner, Gregor Reid, Glenn R. Gibson, Daniel J. Merenstein, Bruno Pot, Lorenzo Morelli, Roberto Berni Canani, Harry J. Flint, Seppo Salminen, Philip C. Calder, Mary Ellen Sanders; Guarner; Reid; Gibson; Merenstein; Pot; Morelli; Canani; Flint; Salminen; Calder; Sanders (2014). “Expert consensus document: The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic”. Nature Reviews Gastroenterology and Hepatology 11 (8): 506–514.
• http://sm.stanford.edu/archive/stanmed/2009fall/upfront.html acessado em: 24 de abril de 2016 as 17hs.
• Parvez S., Malik K.A., Kang S.A., Kim H.-Y. Probiotics and their fermented food products are beneficial for health. J. Appl. Microbiol. 2006;100:1171–1185.
• Zeng Z., Lin J., Gong D. Identification of lactic acid bacterial strains with high conjugated linoleic acid-producing ability from natural sauerkraut fermentations. J. Food Sci. 2009;74:154–158.
• Carasi P., Diaz M., Racedo S.M., de Antoni G., Urdaci M.C., Serradell Mde L. Safety characterization and antimicrobial properties of kefir-isolated Lactobacillus kefiri. Biomed. Res. Int. 2014;2014
• Anukam K.C., Reid G. African traditional fermented foods and probiotics. J. Med. Food. 2009;12:1177–1184.
• Rhee S.J., Lee J.E., Lee C.H. Importance of lactic acid bacteria in Asian fermented foods. Microb. Cell Fact. 2011;10
• Farnworth E.R. Handbook of Fermented Functional Foods. CRC Press; Boca Raton, FL, USA: 2008.
• Gupta A., Tiwari S.K. Probiotic potential of Lactobacillus plantarum LD1 isolated from batter of Dosa, a South Indian fermented food. Probiotics Antimicrob. Proteins. 2014;6:73–81.
• Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria. ftp://ftp.fao.org/docrep/fao/009/a0512e/a0512e00.pdf.
• Masood M.I., Qadir M.I., Shirazi J.H., Khan I.U. Beneficial effects of lactic acid bacteria on human beings. Crit. Rev. Microbiol. 2011;37:91–98.
• İlker Turan1 , Özden Dedeli2 , Serhat Bor1 , Tankut İlter1. Effects of a kefir supplement on symptoms, colonic transit, and bowel satisfaction score in patients with chronic constipation: A pilot study. Turk J Gastroenterol 2014; 25: 650-6.
• Lee, Y.K. and S. Salminen. 1995. The coming age of probiotics. Trends in Food Science and Technology 6: 241–245.
• Lee, H., H. Yoon Ji, H. Kim, H. Park and J. Lee. 2011. Functional properties of Lactobacillus strains from kimchi. International Journal of Food Microbiology 145: 155–161.
• Matthew R. Hilimire, Jordan E. DeVylder, Catherine A. Forestell. Fermented foods, neuroticism, and social anxiety: An interaction model. Pschiatry Research, August 15 2015. Volume 228, Issue 2.

3. Artigos científicos sobre o kombucha

• R. Jayabalan, R. V. Malbaša, E . S. Lončar, J. S. Vitas, and M. Sathishkumar, “A review on kombucha tea-microbiology, composition, fermentation, toxicity, and tea fungus,” Comprehensive review in food science and food safety., vol. 13, no. 4, pp. 538-550, July, 2014.
• Aloulou A¹, Hamden K, Elloumi D, Ali MB, Hargafi K, Jaouadi B, Ayadi F, Elfeki A, Ammar E. Hypoglycemic and antilipidemic properties of kombucha tea in alloxan-induced diabetic rats. BMC Complement Altern Med. 2012 May 16;12:63. doi: 10.1186/1472-6882-12-63
• CEREDA, M. P.; NUNES, O. L. G. da S.; VILPOUX, O. Tecnologia da produção de polvilho azedo. Relatório técnico-científico. Centro de Raízes Tropicais. Botucatu, São Paulo, 1995.
• Ai Leng Teoha, b, Gillian Heardb, Julian Cox, “Yeast ecology of Kombucha fermentation“. International Journal of Food Microbiology, Volume 95, Issue 2, 1 September 2004, Pages 119–126.
• Álvaro Silva Lima  C., Lauro Xavier Filho,  Aléria Vaneska Santos Prata, Flávia Patrícia de Almeida Marques, Sheyla Alves Rodrigues. Produção de Biomassa de Kombucha em Diferentes Meios de Cultura. Anais da 56ª Reunião Anual da SBPC – Cuiabá, MT – Julho/2004.
• Luciene Sousa e Elisa Espósito. DETERMINAÇÃO DA ATIVIDADE ANTIBACTERIANA DE KOMBUCHA. Universidade de Mogi das Cruzes (não publicado).
• DUFRESNE, C; FARNWORTH, E. Tea, Kombucha, and health: a review. Food Research International 33 (2000) 409±421
• JAYABALAN, R; MARIMUTHU, S.; SWAMINATHAN K. Changes in content of organic acids and tea polyphenols during kombucha tea fermentation. Food Chemistry 102 (2007) 392 –398.
• MALBASA, R.; LONC, E.; DJURIC, M. Comparison of the products of Kombucha fermentation on sucrose and molasses. Food Chemistry 106 (2008)1039 –1045.
• DIAS, A. R. G. Efeito de oxidantes, de ácidos orgânicos e de fração solúvel em água na propriedade de expansão do amido de mandioca fermentado. Campinas, 2001. 149 p. Tese (Doutor em Tecnologia de Alimentos) – Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas.
• DUFOUR, D. et al. Improving the bread-making potencial of cassava sour starch. In: DUFOUR, D.; O’BRIEN, G. M.; BEST, R. Cassava flour and starch: progress in research and development. Cali: CIRAD/CIAT, 1996. p. 133-142.
• MESTRES, C.; ROUAU, X. Influence of natural fermentation and drying conditions on the physical characteristics of cassava starch. Jornal of the Science of Food and Agriculture, London, v. 74, n. 2, p. 147-155, 1997.
• SMITH, R. J. Caracterization and analysis of starchs. In: WHISTLER, R. L.; PACHALL, U. F. Starch: chemistry and tecnology. New York: Academic Press, 1967. v. 2: Characterization and analysis of starches, p. 620-625.
• WESTBY, A.; CEREDA, M. P. Production of fermented cassava starch (polvilho azedo) in Brazil. Tropical Science, London, v. 34, n. 2, p. 203-210; 1994.
• CEREDA, M. P. Padronização para ensaios de qualidade da fécula de mandioca fermentada (polvilho azedo). I. Formulação e preparo de biscoito. Boletim da Sociedade Brasileira de Ciência e Tecnologia de Alimentos, Campinas, v. 17, n. 3, p. 287-295, 1983.
• Bhattacharya S, et al. Protective effect of kombucha tea against tertiary butyl hydroperoxide induced cytotoxicity and cell death in murine hepatocytes. Indian J. Exp Biol 2011; 49:       511–524.
• Bhattacharya S, et al. Hepatoprotective properties of kombucha tea against TBHP-induced oxidative stress via suppression of mitochondria dependent apoptosis. Pathophysiology 2011; 18:221–234.
• Banerjee D, et al. Comparative healing property of kombucha tea and black tea against indomethacin-induced gastric ulceration in mice: possible mechanism of action. Food Funct 2010; 1: 284–293.
• Danielian LT. Kombucha and Its Biological Features. Meditsina, Moscow, 2005.
• Dufresne C, et al. Tea, kombucha and health: a review. Food Res Int 2000; 33: 409–421.
• Fu NF, et al. Clearance of free silica in rat lungs by spraying with chinese herbal kombucha. Evid Based Complement Alternat Med 2013; 2013:790792.
• Marsh AJ, et al. Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples. Food Microbiol 2014; 38:171-8.
• Rashid K, et al. An update on oxidative stress-mediated organ pathophysiology. Food Chem Toxicol 2013; 62:584-600
• Sai Ram M, et al. Effect of kombucha tea on chromate(VI)-induced oxidative stress in albino rats. J Ethnopharmacol 2010; 71: 235– 240.
•  Vīna I, et al. Current Evidence on Physiological Activity of Kombucha Fermented Beverage and Expected Health Effects. J Med Food 2013;

4. Artigos científicos sobre o vinagre (para quem está cansado de ouvir groselha pseudo-científica)

• Zancanaro Júnior, Orlando. Vinagre: da cozinha para a farmácia.  São Paulo, 1999. p. 36-42.  Saúde, São Paulo, n. 193, p. 36-42, 1999.
• Zancanaro Júnior, Orlando. Vinagre para doentes renais.  São Paulo, 1989. p.2.  Sinopse, Sao Paulo, n.719, p.2 , 1989.
• Zancanaro Júnior, Orlando. Vinagre especial.  Guarulhos, 1989. p.11.  Revista Saude, Guarulhos, n.67, p.11, 1989.
• Coutinho, Manuel J. O vinagre.  Lisboa, Emprêsa Nacional de Publicidade, 1932. 76 p. Colecção rustica .
• Gomes, Luiz Humberto. Vinagre : historico, producao e utilizacao.  Piracicaba, Esalq-Nucleo de Apoio a Pesquisa em Microbiologia Agricola, 1996. 57p.
• Pérez, Paulo Gonzalo Nebra. Pinho, Samantha Cristina de (orient). Processos de produção de vinagre.  Pirassununga, 2008. 20 p.. Trabalho de formatura do curso de graduação em engenharia de alimentos – Faculdade de Zootencia e Engenharia de Alimentos, Universidade de São Paulo.
• Utyama, Iwa Keiko Aida. Andrade, Denise de. Watanabe, Evandro. Ito, Izabel Yoko. Atividades antimicrobiana in vitro do ácido acético e dos vinagres branco e tinto sobre bactérias hospitalares.  Salvador, 2006. p. 111-116.  Revista de Ciências Médicas e Biológicas, Salvador, v. 5, n. 2, p. 111-116, 2006.
• Utyama, Iwa Keiko Aida. Andrade, Denise de (orient). Avaliação da atividade antimicrobiana e citotóxica in vitro do vinagre e ácido acético : perspectiva na terapêutica de feridas.  Ribeirão Preto, 2003. 108 p..
• Mello, M A F. Grandi, José Glauco. Falcone, Miguel. Producao de vinagre de abacaxi.  Sao Paulo, Sbcta, 1987. p.106. , Congresso Brasileiro de Ciencia e Tecnologia de Alimentos(10. : 1987 : São Paulo)..  Sbcta Ano 20: Alimentos para o Presente, Ideias para o Futuro, São Paulo : Sbcta, 1987.
• Teles, Lídia Cristina da Silva. De bem com a voz : gargarejo com limão e vinagre.  Bauru, FOB/USP, 2015. vídeo on-line (0min 59seg).  TV USP Bauru, Bauru, 3 fev. 2015.
• Sengun IY, Karapinar M. Effectiveness of household natural sanitizers in the elimination of Salmonella typhimurium on rocket (Eruca sativa Miller) and spring onion (Allium cepa L.) Int J Food Microbiol.2005;98:319–323
• Entani E, Asai M, Taujihata S, Tsukamoto YK, Ohta M. Antibacterial action of vinegar against food-borne pathogenic bacteria including Escherichia coli 0157:H7. J Food Prot. 1998;61:953–959
• Rund CR. Nonconventional topical therapies for wound care. Ostomy Wound Manage. 1996;42:22–24.
• Aminifarshidmehr N. The management of chronic suppurative otitis media with acid media solution. Am J Otol. 1996;17:24–25.
• Shaw T. Peru tries vinegar against cervical cancer. Bull World Health Org. 2003;81:73–74.
• Visual inspection with acetic acid for cervical-cancer screening: test qualities in a primary-care setting. Lancet. 1999;353:869–873. [University of Zimbabwe/JHPIEGO Cervical Cancer Project.]
• Kondo S, Tayama K, Tsukamoto Y, Ikeda K, Yamori Y. Antihypertensive effects of acetic acid and vinegar on spontaneously hypertensive rats. Biosci Biotechnol Biochem. 2001;65:2690–2694.
• Honsho S, Sugiyama A, Takahara A, Satoh Y, Nakamura Y, Hashimoto K. A red wine vinegar beverage can inhibit the rennin-angiotensin system: experimental evidence in vivo. Biol Pharm Bull. 2005;28:1208–1210
• Kishi M, Fukaya M, Tsukamoto Y, Nagasawa T, Takehana K, Nishizawa N. Enhancing effect of dietary vinegar on the intestinal absorption of calcium in ovariectomized rats. Biosci Biotechnol Biochem.1999;63:905–910
• Mimura A, Suzuki Y, Toshima Y, Yazaki S, Ohtsuki T, Ui S, Hyodoh F. Induction of apoptosis in human leukemia cells by naturally fermented sugar canevinegar (kibizu) of Amami Ohshima Island. Biofactors.2004;22:93–97.
• Nanda K, Miyoshi N, Nakamura Y, et al. Extract of vinegar “Kurosu” from unpolished rice inhibits the proliferation of human cancer cells. J Exp Clin Cancer Res. 2004;23:69–75.
• Shimoji Y, Kohno H, Nanda K, et al. Extract of Kurosu, a vinegar from unpolished rice, inhibits azoxymethane-induced colon carcinogenesis in male F344 rats. Nutr Cancer. 2004;49:170–173
• Nishidai S, Nakamura Y, Torikai K, et al. Kurosu, a traditional vinegar produced from unpolished rice, suppresses lipid peroxidation in vitro and in mouse skin. Biosci Biotechnol Biochem. 2000;64:1909–1914.
• Ebihara K, Nakajima A. Effect of acetic acid and vinegar on blood glucose and insulin responses to orally administered sucrose and starch. Agric Biol Chem. 1988;52:1311–1312.
• Brighenti F, Castellani G, Benini L, et al. Effect of neutralized and native vinegar on blood glucose and acetate responses to a mixed meal in healthy subjects. Eur J Clin Nutr. 1995;49:242–247.
• Johnston CS, Buller AJ. Vinegar and peanut products as complementary foods to reduce postprandial glycemia. J Am Diet Assoc. 2005;105:1939–1942.
• Johnston CS, Kim CM, Buller AJ. Vinegar improves insulin sensitivity to a high carbohydrate meal in subjects with insulin resistance or type 2 diabetes mellitus. Diabetes Care. 2004;27:281–282.
• Ostman E, Granfeldt Y, Persson L, Bjorck I. Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects. Eur J Clin Nutr. 2005;59:983–988.
• http://www.vinegars2005.com/images/Vin_2005_book.pdf (Acessado em 17 novembro 2016)
• VINEGAR FERMENTATION, a thesis. by San Chiang Tan

• Diggs, L.J.  (1989) Vinegar, the user friendly standard text guide to appreciating, making and enjoying vinegar, iUniverse, USA.

• Functional Properties of Vinegar. Nilgun H. Budak, Elif Aykin, Atif C. Seydim, Annel K. Greene, and Zeynep B. Guzel-Seydim.Journal of Food Science Vol . 79, Nr. 5, 2014.
• Abe K, Kushibiki T, Matsue H. 2007. Generation of antitumor active neutral medium-sized α-glycan in apple vinegar fermentation. Biosci Biotechnol Biochem 71:2124–29.
• Adams MR. 1985. Vinegar. In: Wood BJB, editor. Microbiology of fermented foods. New York: IFT Press. p 1–45. Alonso AM, Castro R, Rodriguez MC, Guillen DA, Barroso CG. 2004. Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols. Food Res Intl 37:715–21.
• Bjornsdottir K, Breidit JF, McFeeters RF. 2006. Protective effect of organic acids on survival of Escherichia coli O157:H7 in acidic environments. Appl Environ Microbiol 72:660–4.
• Booth IR, Kroll RG. 1989. The preservation of foods by low pH. In: Gould GW, editor. Mechanisms of action of food preservation procedures. New York: Elsevier Science Publishers. p 119–60.
• Brul S, Coote P. 1999. Preservative agents in foods: mode of action and microbial resistance mechanism. Intl J Food Microbiol 50:1–17.
• Budak HB, Guzel-Seydim ZB. 2010. Antioxidant activity and phenolic content of wine vinegars produced by two different techniques. J Sci Food Agric 90:2021–6.
• Budak HN. 2010. A research on compositional and functıonal properties of vinegars produced from apple and grape [PhD thesis]. 190p. Isparta, Turkey: Suleyman Demirel University. Budak HN, Kumbul Doguc D, Savas CM, Seydim AC, Kok Tas T, Ciris IM, G ¨ uzel-Seydim ¨ ZB. 2011. Effects of apple cider vinegars produced with different techniques on blood lipids in high-cholesterol-fed rats. J Agric Food Chem 59:6638–44.
• Davalos A, Bartolome B, Gomez-Cordoves C. 2005. Antioxidant properties of commercial grape juices and vinegars. Food Chem 93:325–30.
• Fukami H, Tachimoto H, Kishi M, Kaga T, Tanaka Y, Koga Y, Shirasawa T. 2009. Continuous ingestion of acetic acid bacteria: effect on cognitive function in healthy middle-aged and elderly persons. Anti Aging Med 6:60–5.
• Honsho S, Sugiyama A, Takahara A, Satoh Y, Nakamura Y, Hashimoto K. 2005. A red wine vinegar beverage can inhibit the rennin-angiotensin system: experimental evidence in vivo. Biol Pharm Bull 28:1208–10.
• Johnston CS, Buller AJ. 2005. Vinegar and peanut products as complementary foods to reduce postprandial glycemia. J Am Diet Assoc 105:1939–42.
• Leeman M, Ostman E, Bjorck I. 2005. Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects. Eur J Clin Nutr 59:1266–71.
• Mimura A, Suzuki Y, Toshima Y, Yazaki S, Ohtsuki T, Ui S, Hyodoh F. 2004. Induction of apoptosis in human leukemia cells by naturally fermented sugar cane vinegar (kibizu) of Amami Ohshima Island. Biofactors 22:93–7.
• Sugiyama K, Sakakibara R, Tachimoto H, Kishi M, Kaga T, Tabata I. 2009. Effects of acetic acid bacteria supplementation on muscle damage after moderate-intensity exercise. Anti Aging Med 7:1–6
• Ubeda C, Hidalgo C, Torija MJ, Mas A, Troncoso AM, Morales ML. 2011. Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processes. Lwt-Food Sci Technol 44:1591–6.
• Ou ASM, Chang RC. 2009. Taiwan fruit vinegar. In: Solieri L., Giudicin P, editors. Vinegars of the world. Milan: Springer-Verlag. p 223 ´ −41. Parrilla MCG, Heredia FJ, Troncoso AM. 1999. Sherry wine vinegars: phenolic composition changes during aging. Food Res Intl 32:433–40. Plessi M, Bertelli D, Miglietta F. 2006. Extraction and identification by GC-MS of phenolic acids in traditional Balsamic vinegar from Modena. J Food Compost Anal 19:49–54.
• MALAJOVICH M.A.M. Fazer vinagre não é deixar o vinho azedar. Rio de Janeiro, ORT Brasil, 1989.
• http://versatilevinegar.org
• ZANCANARO Jr. O. “Vinagres”. In: Biotecnologia Industrial, Vol. 4. São Paulo, Editora Edgar Blucher Ltda., 2001.
• Carvalho, Sara Patrícia Ferreira. Desenvolvimento de vinagres a partir de chás e infusões. Dissertação de Mestrado, Lisboa, 2016

5. Artigos científicos sobre outros usos para a mãe do kombucha

• Manuel Rosales-Cortés, Esther Albarrán-Rodríguez, Guillermo Nolasco-Rodríguez, David Avíla-Figueroa, Raúl Leonel De Cervantes-Mireles, Rubén Rosales-Ramírez, Dora Manuela García-Carrasco. Healing Effect of the Extract of Kombucha in Male Wistar Rat.Open Journal of Veterinary Medicine, 2015, 5, 80-88.[shttp://file.scirp.org/pdf/OJVM_2015040215225363.pdf]
• Debashish Banerjee,   Sham A. Hassarajani,  Biswanath Maity,   Geetha Narayan,  Sandip K. Bandyopadhyay and  Subrata Chattopadhyay. Comparative healing property of kombucha tea and black tea against indomethacin-induced gastric ulceration in mice: possible mechanism of action. Food Funct., 2010,1, 284-293.
• Fontana, J. D., Franco, V. C., De Souza, S. J., Lyra, I. N., & De Souza, A. M. (1991). Nature of plant stimulators in the production of Acetobacter xylinum (“tea fungus”) bio®lm used in skin therapy . Applied Biochemistry and Biotechnology, 28, 341±351.
• Full Circle Press (1998). Kombucha tea culture Ð The ancient rejuvenating health drink. http://www.h2olily.com/insect/kombuch2. html
• Allen, C. M. (1998). Past research on Kombucha tea. The Kombucha FAQ Part 6. Research and tests results. http://persweb.direct.ca/ chaugen/kombucha_faq_part06.html.
• Nole, K., Yim, E., & Keri, J. (n.d.). Probiotics and prebiotics in dermatology. Journal of the American Academy of Dermatology, 814-821.
• Cosmetics: The next microbiome frontier

6. Artigos sobre vegetais em conserva lática

• BELL, T. A. and ETCHELLS, J. L. (1961), Influence of Salt (NaCl) on Pectinolytic Softening of Cucumbers^a. Journal of Food Science, 26: 84–90.
• BELL, T. A., TURNEY, L. J. and ETCHELLS, J. L. (1972), INFLUENCE OF DIFFERENT ORGANIC ACIDS ON THE FIRMNESS OF FRESH-PACK PICKLES. Journal of Food Science, 37: 446–449.
• ETCHELLS, J. L., FLEMING, H. P., HONTZ, L. H., BELL, T. A. and MONROE, R. S. (1975), FACTORS INFLUENCING BLOATER FORMATION IN BRINED CUCUMBERS DURING CONTROLLED FERMENTATION. Journal of Food Science, 40: 569–575.
• J. L. ETCHELLS, R. N. COSTILOW, T. E. ANDERSON2, AND T. A. BELL. Pure Culture Fermentation of Brined Cucumbers. APPLIED MICROBIOLOGY, Vol. 12, No. 6, p. 523-535 November, 1964.
• Guidance for Commercial Processors of Acidified & Low-Acid Canned Foods – FDA
• Ezeji C1, Ojimelukwe PC.Effect of fermentation on the nutritional quality and functional properties of infant food formulations prepared from bambarra-groundnut, fluted-pumpkin and millet seeds.Plant Foods Hum Nutr. 1993 Nov;44(3):267-76.
• Roger F. McFeeters. Effects of Fermentation on the Nutritional Properties of Food. Nutritional Evaluation of Food Processing. pp 423-446
• Microbial antagonism in foods. Can. Inst. Food Sci. Technol. J. 6, 80-90. Hurst, A. (1977).
• Microbial ecology of foods J. H. Silliker, D.S. Clark, R.P. Elliott, A.C. Baird-Parker.
• J. H. Silliker, D.S. Clark, R.P. Elliott, A.C. Baird-Parker. Microorganisms in foods: Microbial ecology of foods, Volume 3. Academic Press, 1980 (International Association of Microbiological Societies. International Commission on Microbiological Specification for Foods).
• SUZANNE JOHANNINGSMEIER, ROGER F. MCFEETERS, HENRY P. FLEMING, AND ROGER L. THOMPSON. Effects of Leuconostoc mesenteroides Starter. JOURNAL OF FOOD SCIENCE—Vol. 72, Nr. 5, 2007
• Carl S. Pedebson. Sauerkraut. Advances in Food Research – Volume 10, 1961, Pages 233-291.
• Frank J. Carr, Don Chill, and Nino Maida. The Lactic Acid Bacteria: A Literature Survey. Critical Reviews in Microbiology Vol. 28 , Iss. 4,2002.
• Antonie van Leeuwenhoek. Lactic acid fermentation in the production of foods from vegetables, cereals and legumes. May 1983, Volume 49, Issue 3, pp 337–348.
• Abd-El-Malek, Y. 1978. Traditional Egyptian dairy fermentations. p. 198–208. In W. R.Stanton and E. J. DaSilva(eds), GIAM V. Global Impacts of Applied Microbiology. State of the Art: GIAM and its Relevance to Developing Countries.—University of Malaya Press, Kuala Lumpur.
• Ananthachar, T. K. and Desikachar, H. S. R. 1962. Effect of fermentation on the nutritive value of Idli.—J. Sci. Ind. Res. 21C: 191–192.
• Economidou, P. L. and Steinkraus, K. H. 1983. Greek trahanas. p. 271–276. In K. H.Steinkraus (ed.), Handbook of Indigenous Fermented Foods. — Marcel Dekker Inc., New York.
• Hurst, A. and Collins-Thompson, D. L. 1979. Food as a bacterial habitat. p. 79–134. In M.Alexander (ed.), Advances in Microbial Ecology, Vol. 3. — Plenum Press, New York.
• Kim, H. S. and Whang, K. C. 1959. Microbiological studies on kimchi. I. Isolation and identification of anaerobic bacteria. — Bull. Sci. Res. Inst. Korea 4: 56–62.
• Kim, H. S. and Chun, J. K. 1966. Studies on the dynamic changes of bacteria during the kimchi fermentation. — J. Nucl. Sci. (Korea) 6: 112–118.
• Kline, L. and Sugihara, T. F. 1971. Microorganisms of the San Francisco sour dough bread process II. Isolation and characterization of undescribed bacterial species responsible for the souring activity. — Appl. Microbiol. 21: 459–465.
• Mahmoud, S. A. Z., Taha, S. M., Ishak, Y. Z., Abdel-Halim, M. and El-Nakhal, M. N. S. 1972. Cucumber pickling in Egypt. II. Old brine method. — Egypt. J. Microbiol. 7: 65–78.
• Mukherjee, S. K., Albury, M. N., Pederson, C. S., Van Veen, A. G. and Steinkraus, K. H. 1965. Role of Leuconostoc mesenteroides in leavening the batter of idli, a fermented food of India. — Appl. Microbiol. 13: 227–231.
• Pederson, C. S. 1930a. Floral changes in the fermentation of sauerkraut — N. Y. S. Agric. Exp. Sta. Techn. Bull. 168, Geneva, N. Y.
• Pederson, C. S. 1930b. The effect of pure culture inoculation on the quality and chemical composition of sauerkraut. — N. Y. S. Agric. Exp. Sta. Techn. Bull. 169, Geneva, N. Y.
• Pederson, C. S. and Albury, M. N. 1969. The sauerkraut fermentation. — N. Y. S. Agric. Exp. Sta. Bull. 824, Geneva, N.Y.
• Rajalakshmi, R. and Vanaja, K. 1967. Chemical and biological evaluation of the effects of fermentation on the nutritive value of foods prepared from rice and gram. — Brit. J. Nutr. 21: 467–473
• Reddy, N. R., Sathe, S. K., Pierson, M. D. and Salunkhe, D. K. 1981. Idli, an Indian fermented food: a review. — J. Food Qual. 5: 89–101
• Sanchez, P. C. 1977. Shortened fermentation process for the Philippine rice cake (“puto”). — Phil. Agric. 61: 134–140.
• Sanchez-Marroquin, A. 1953. The biochemical activity of some microorganisms of pulque. —Mem. Congr. Cient. Mex. IV Centenario Univ. Mex. 2: 471–484.
• Sanchez-Marroquin, A. 1957. Microbiology of pulque. XVIII. Chemical data on the fermentation of agave juice with pure microbial cultures. — Rev. Soc. Quim. Mex. 1: 167–174.
• Sanchez-Marroquin, A. 1983. Mexican pulque — a fermented drink from Agave juice. p. 328–336. In K. H.Steinkraus (ed.), Handbook of Indigenous Fermented Foods. — Marcel Dekker Inc., New York.
• Sánchez-Marroquín, A. and Hope, P. H. 1953. Agave juice. Fermentation and chemical composition studies of some species. — J. Agric. Food Chem. 1: 246–249.
• Stamer, J. R. 1975. Recent developments in the fermentation of sauerkraut. p. 267–280. In J. G. Carr, C. V.Cutting and G. S. Whiting (eds), Lactic Acid Bacteria in Beverages and Foods. Fourth Long Ashton Symposium 1973. — Academic Press, London.
• Stamer, J. R., Stoyla, B. O. and Dunckel, B. A. 1971. Growth rates and fermentation patterns of lactic acid bacteria associated with the sauerkraut fermentation. — J. Milk Food Technol. 34: 521–525.
• Steinkraus, K. H., Van Veen, A. G. and Thiebeau, D. B. 1967. Studies on Idli — An Indian fermented black gram-rice food. — Food Technol. 21: 916–919.
• Van Veen, A. G., Hackler, L. R., Steinkraus, K. H. and Mukherjee, S. K. 1967. Nutritive quality of idli, a fermented food of India. — J. Food Sci. 32: 339–341.
• Wood, B. J. B. 1983. Lactobacillus/yeast interactions; their contribution to fermented foodstuffs, especially traditional bread. p. 179–185. In K. H. Steinkraus (ed.), Handbook of Indigenous Fermented Foods. — Marcel Dekker Inc., New York.
• Hammes WP (1990) Bacterial starter cultures in food production. Food Biotechnol 4(1):383–397.
• Daeschel MA, Andersson RE, Fleming HP (1987) Microbial ecology of fermenting plant materials. FEMS Microbiology Reviews 46:357–367.
• Buckenhüskes HJ (1992) Advances in vegetable fermentation. Les Bactéries Lactiques. Actes du Colloque LACTIC 91. Adria Normandie. Centre de Publication de I’Université de Caen, France
• Daeschel MA, Fleming HP (1984) Selection of lactic acid bacteria for use in vegetable fermentations. Food Microbiol 1(4):303–313.
  
  
• Delclos M (1992) Vegetable preservation by a mixed organic acid fermentation. Dissertation Abstr Int B 52(9):4537.
  
  
• Halasz A, Barath A, Holzapfel WH (1999) The influence of starter culture selection on sauerkraut fermentation. Eur Food Res Technol 208:434–438.
  
  
• Hammes WP (1991) Fermentation of non-dairy foods. Food Biotechnol 5(3):293–303.
  
  
• Viander B, Mäki M, Palva A (2003) Impact of low salt concentration, salt quality on natural large-scale sauerkraut fermentation. Food Microbiol 20:391–395.
  
  
• Pederson CS, Albury MN (1961) The effect of pure culture inoculation on fermentation of cucumbers. Food Technol 15:351–354.
  
  
• Fleming HP, McFeeters RF (1985) Residual sugars and fermentation products in raw and finished commercial sauerkraut. NY State Agric Exp Station Special Rep 56:25–29.
  
  
• Ballesteros, C., L. Palop and I. Sanchez. 1999. Infl uence of sodium chloride concentration on the controlled lactic acid fermentation of Almagro eggplants. International Journal of Food Microbiology 53: 13–20.
  
  
• Bernardeau, M., M. Guguen and J.P. Vernoux. 2006. Benefi cial lactobacilli in food and feed: long-term use, biodiversity and proposals for specifi c and realistic safety assessments. FEMS Microbiology Reviews 30: 487–513.
  
  
• Borcakli, M., G. Ozay, I. Alperden, E. Ozsan and Y. Erdek. 1993. Changes in chemical and microbiological composition of olive during fermentation. Grasa y Aceites 44: 253–258.
  
  
• Bourdichon, F., S. Casaregola, C. Farrokh, J.C. Frisvad, M.L. Gerds, W.P. Hammes, J. Harnett, G. Huys, S. Laulund, A. Ouwehand, I.B. Powell, J.B. Prajapati, Y. Seto, E. Ter Schure, A. Van Boven, V. Vankerckhoven, A. Zgoda, S. Tuijtelaars and E.B. Hansen. 2012. Food fermentations: microorganisms with technological benefi cial use. International Journal of Food Microbiology 154: 87–97.
  
  
• Chao, S.-H., R.-J. Wu, K. Watanabe and Y.-C. Tsai. 2009. Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwam. International Journal of Food Microbiology 135(3): 203–210.
  
  
• Cheigh, H.S. and K.Y. Park. 1994. Biochemical, microbiological and nutritional aspects of kimchi (Korean fermented vegetable products). Critical Reviews in Food Science and Nutrition 34(2): 175–203.
  
  
• Cho, K.M., R.K. Math, S.M.A. Islam, W.J. Lim, S.Y. Hong, J.M. Kim, M.G. Yun, J.J. Cho and H.D. Yun. 2009. Novel multiplex PCR for the detection of lactic acid bacteria during kimchi fermentation. Molecular and Cellular Probes 23: 90–94.
  
  
• De Castro, A., A. Montano, A.H. Sanchez and L. Rejano. 1998. Lactic acid fermentation and storage of blanched garlic. International Journal of Food Microbiology 39: 205–211.
  
  
• Di Cagno, R., G. Minervini, C.G. Rizzello, M. De Angelis and M. Gobbetti. 2011a. Effect of actic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. Food Microbiology 28: 1062–1071.
  
  
• Di Cagno, R., R.F. Surico, G. Minervini, M. De Angelis, C.G. Rizzello and M. Gobbetti. 2009. Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature. International Journal of Food Microbiology 130: 108–116.
  
  
• Dirar, M. 1993. The Indigenous Fermented Foods of the Sudan. CAB International. Wallingford, UK.
  
  
• Duran-Quintana, M.C., P. Garcia Garcia and A. Garrido Fernandez. 1999. Establishment of conditions for green table olive fermentation at low temperature. International Journal of Food Microbiology 51: 133–143.
  
  
• Karovicova, J. and Z. Kohajdova. 2002. The use of PCA, FA, CA for the evaluation of vegetable juices processed by lactic acid fermentation. Czech Journal of Food Sciences 20: 135–143.
  
  
• Kim, M. and J. Chun. 2005. Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis. International Journal of Food Microbiology 103: 91–96.
  
  
• Liu, S.-N., Y. Han and Z.-J. Zhou. 2011. Lactic acid bacteria in traditional fermented Chinese food. Food Research International 44: 643–651.
  
  
• McFeeters, R.F. 2004. Fermentation microorganisms and fl avor changes in fermented food. Journal of Food Science 69(1): 35–37.
  
  
• McGee, H. 2004. On food and cooking: the science and lore of the kitchen [Online: http://en.wikipedia.org/wiki/Pickling].
  
  
• Montet, D., G. Loiseau and N. Zakhia-Rozis. 2006. Microbial Technology of fermented vegetables. Volume 1. pp. 309–343. In: R.C. Ray and O.P. Ward (eds.). Microbial Biotechnology in Horticulture. Science Publishers Inc. Enfi eld, New Hampshire.
  
  
• O’Sullivan, L., R.P. Ross and S. Hill. 2002. Potential or bacteriocin-producing lactic acid bacteriafor improvements in food safety and quality. Biochimie 84(5-6): 593–604.
  
  
• Panda, S.H., M. Parmanick and R.C. Ray. 2007. Lactic acid fermentation of sweet potato (Ipomoea batatas L.) into pickles. Journal of Food Processing and Preservation 31(1): 83–101.
  
  
• Panda, S.H., S. Panda, P.S. Shiva Kumar and R.C. Ray. 2009. Anthocyanin-rich sweet potato lacto-pickle: Production, nutritional and proximate composition. International Journal of Food Science and Technology 44: 445–455.
  
  
• Paramithiotis, S., O.L. Hondrodimou and E.H. Drosinos. 2010. Development of the microbial community during spontaneous caulifl ower fermentation. Food Research International 43: 1098–1103.
  
  
• Park, J.M., J.-H. Shin, D.-W. Lee, J.-C. Song, H.-Joo Suh, Un-Jae Chan and J.- M. Kim. 2010. Identification of the lactic acid bacteria in kimchi according to initial and over-ripened fermentation using PCR and 16S rRNA gene sequence analysis. Food Science and Biotechnology 19: 541–546.
• Ponce, A.G., M.R. Moreira, C.E. del Valle and S.I. Roura. 2008. Preliminary characterization of bacteriocin-like substances from lactic acid bacteria isolated from organic leafy vegetables. LWT—Food Science and Technology 41: 432–441.
  
  
• Rakin, M., J. Baras, M. Vukasinovic and M. Milan. 2004. The examination of parameters for lactic acid fermentation and nutritive value of fermented juice of beet root, carrot and brewer’s yeast autolysate. Journal of the Serbian Chemical Society 69(8-9): 625–634.
  
  
• Ray, R.C. and S.H. Panda. 2007. Lactic acid fermented fruits and vegetables: an overview. pp. 155–188. In: M.V. Palino (ed.). Food Microbiology Research Trends. Nova Science Publishers Inc., Hauppauge, New York, USA.
  
  
• Ray, R.C. and P.S. Shivkumar. 2009. Traditional and novel fermented foods and beverages from tropical root and tuber crops: Review. International Journal of Food Science and Technology 44: 1073–1087.
  
  
• Roberts, J.S. and D.R. Kidd. 2005. Lactic acid fermentation of onions. LWT—Food Science and Technology 38: 185–190.
  
  
• Ross, R.P., S. Morgan and C. Hill. 2002. Preservation and fermentation: past, present and future. International Journal of Food Microbiology 79(1-2): 3–16.
  
  
• Steinkraus, K.H. 2002. Fermentations in world food processing.
  
  
• Comprehensive Reviews in Food Science and Food Safety 1: 23–32.
  
  
• Tamang, J.P., B. Tamang, U. Schillinger, C.M. Franz, M. Gores and W.H.
  
  
• Holzapfel. 2005. Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas. International Journal of Food Microbiology 105(3): 347–356.
  
  
• Tanasupawat, S. and K. Komagata. 1994. Lactic acid bacteria in fermented foods in Thailand. World Journal of Microbiology and Biotechnology 11: 253–256.
  
  
• Yoon, K.Y., E.E. Woodams and Y.D. Hang. 2004. Probiotication of tomato juice by lactic acid bacteria. Journal of Microbiology 42(4): 315–318.
  
  
• Yoon, K.Y., E.E. Woodams and Y.D. Hang. 2005. Fermentation of beet juice by benefi cial lactic acid bacteria. LWT—Food Science and Technology 38: 73–75.
  
  
• Yoon, K.Y., E.E. Woodams and Y.D. Hang. 2006. Production of probiotic cabbage juice by lactic acid bacteria. Bioresource Technology 97(12): 1427–1430
  
  
• Lu, Z., F. Breidt, Jr., V. Plengvidhya, and H. P. Fleming. 2003. Bacteriophage ecology in commercial sauerkraut fermentations. Appl. Environ. Microbiol. 69:3192-3202
  
  
• Pederson, C. S., and M. N. Albury. 1969. The sauerkraut fermentation. Technical bulletin 824. New York State Agricultural Experiment Station, Geneva, NY.
  
  
• Fleming, H. P., K. H. Kyung, and F. Breidt. 1995. Vegetable fermentations, p. 629-661. In H.-J. Rehm and G. Reed (ed.), Biotechnology, 2nd ed. VCH Publishers, Inc., New York, NY.
  
  
• Fleming, H. P., R. F. McFeeters, and M. A. Daeschel. 1985. The lactobacilli, pediococci, and leuconostocs: vegetable products. CRC Press, Inc., Boca Raton, FL.
  
  
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• Vethachai Plengvidhya, Fredrick Breidt, Jr., Zhongjing Lu, and Henry P. Fleming. DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations. Appl Environ Microbiol. 2007 Dec; 73(23): 7697–7702.
  
  
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• McClure, P.J., Cole, M.B. and Smelt, J.P.P.M. (1994), Effects of water activity and pH on growth of Clostridium botulinum. Journal of Applied Bacteriology, 76: 105S–114S. doi:10.1111/j.1365-2672
  
  
• Smelt, J.P.P.M., Raatjes, G.J.M., Crowther, J.S. and Verrips, C.T. (1982), Growth and toxin formation by Clostridium botulinum at low pH values. Journal of Applied Bacteriology, 52: 75–82
  
  
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• AQUARONE E. et al. (Coord). Biotecnologia Industrial. Biotecnologia na produção de alimentos, Vol. 4. São Paulo, Editora Edgar
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• MALAJOVICH M.A. Biotecnologia. Rio de Janeiro, Axcell Books do Brasil, 2004

Eixo Cérebro – Microbiota

• Brookes SJ1, Spencer NJ, Costa M, Zagorodnyuk VP. Extrinsic primary afferent signalling in the gut. Nat Rev Gastroenterol Hepatol. 2013 May;10(5):286-96.
  
  
• Dockray, G. J. (2014), Gastrointestinal hormones and the dialogue between gut and brain. J Physiol, 592: 2927–2941.
  
  
• S S Hussain and S R Bloom. The regulation of food intake by the gut-brain axis: implications for obesity. International Journal of Obesity 37, 625-633 (May 2013).
  
  
• Javier A Bravo et al. Communication between gastrointestinal bacteria and the nervous system. Current Opinion in Pharmacology, Volume 12, Issue 6, Pages 667-672.
  
  
• Mussell, Monika et al. Gastrointestinal symptoms in primary care: Prevalence and association with depression and anxiety. Journal of Psychosomatic Research , Volume 64 , Issue 6 , 605 – 612.
  
  
• Cheng C. et al. Coping strategies, illness perception, anxiety and depression of patients with idiopathic constipation: a population-based study.Aliment Pharmacol Ther. 2003 Aug 1;18(3):319-26.
  
  
• Lurie I, Yang YX, Haynes K, Mamtani R, Boursi B. Antibiotic Exposure and the Risk for Depression, Anxiety, or Psychosis. J Clin Psychiatry. 2015 Nov;76(11):1522-8.
  
  
• Jiang H1 et al. Altered fecal microbiota composition in patients with major depressive disorder. Brain Behav Immun. 2015 Aug;48:186-94.
  
  
• Fernandez-Real JM et al. Gut Microbiota Interacts With Brain Microstructure and Function. J Clin Endocrinol Metab. 2015 Dec;100(12):4505-13.
  
  
• Matthew R. Hilimire, Jordan E. DeVylder, Catherine A. Forestell. Fermented foods, neuroticism, and social anxiety: An interaction model. Psychiatry Research, August 15, 2015Volume 228, Issue 2, Pages 203–208.
  
  
• Schmidt K. et al. Prebiotic intake reduces the waking cortisol response and alters emotional bias in healthy volunteers.Psychopharmacology (Berl). 2015 May;232(10):1793-801.

Microrganismos, quem são eles?

• François Bourdichon et al. Food fermentations: Microorganisms with technological beneficial use. International Journal of Food Microbiology, Volume 154, Issue 3, 15 March 2012, Pages 87-97.
  
  
• Jan Steensels et al. Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations. International Journal of Food Microbiology Volume 206, 3 August 2015, Pages 24-38.
  
  
• Benjamin E.Wolfe e Rachel J.Dutton. Fermented Foods as Experimentally Tractable Microbial Ecosystems. Cell Volume 161, Issue 1, 26 March 2015, Pages 49-55.
  
  
• These Funky Microbes Make Your Favorite Foods More Delicious. WIRED. 

Fermentados Indígenas e outras bebidas selvagens

• Claudia Santos.  Identificação da microbiota e caracterização físico-química da bebida fermentada caxiri produzida pelo povo Juruna (Yudjá), Mato Grosso, Brasil. Tese de mestrado, 2010.
  
  
• Caroline Trevisan Weber. PRODUÇÃO, CARACTERIZAÇÃO E AVALIAÇÃO ECONÔMICA DE DESTILADOS DE BATATA-DOCE. DISSERTAÇÃO DE MESTRADO, 2017.
  
  
• Selvagens Bebedeiras: Alcool, Embriaguez e Contatos Culturais no Brasil Colonial (seculos Xvi-xvii) – Joao Azevedo Fernandes
  
  
• Baldar, Pascal. The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature’s Ingredients. Chelsea Green Publishing, 2018.

Kefir

• Weschenfelder, S. (Fevereiro de 2009). Caracterização de kefir tradicional quanto à composição físico-química, sensorialidade e atividade anti-escherichia coli. Dissertação de Mestrado. UFRGS.
  
  
• Zanirati, D. F. (Julho de 2012). Caracterização de bactérias láticas da microbiota de grãos de Kefir cultivados em leite ou água com açúcar mascavo por metodologias dependentes e independentes de cultivos. Dissertação de Mestrado. Belo Horizonte: UFMG.