Annotated Bibliography
Daniel Alfaro
dja5156@psu.edu
Morton, J. S. (1980). Glycolysis and Alcoholic Fermentation. Acts & Facts. 9 (12).
<http://www.icr.org/article/172/>
In this article, the author explains in detail two types of fermentation: glycolysis and alcoholic
fermentation. Glycolysis is a reaction in the human body for muscles to obtain energy from anaerobic
exercise, and alcoholic fermentation is also an anaerobic process for yeast cells to obtain energy.
Morton, the author, goes into detail to explain every step of these fermentation processes starting from
the source where the energy is taken from, and all the way through the final product of the process. This
article is directed to people with a background in science and biology since Morton uses multiple
scientific terms in its body. Morton’s article will help me explain the source from where the energy is
obtained during the fermentation process.
Bentley, Nancy L. (2004). The Incredible Health Benefits to You of Traditionally Fermented Foods.
Health. <http://articles.mercola.com/sites/articles/archive/2004/01/03/fermented-foods-part-two.aspx>
In this article, the author compares the benefits of lacto-fermented food with that of
commercially processed food. Fermented foods are the most potent source of beneficial bacteria, and
now they are considered to be “probiotics”. This article is directed to any audience, and is very
informative. I would use this article to explain the benefits fermentation brings to our daily lives, and
also to state some of the diseases that can be avoided by eating fermented foods.
Westby, A. (1994). Importance Of Fermentation In Cassava Processing. Acta Hort. (ISHS) 380:249-255.
<http://www.actahort.org/books/380/380_39.htm>
This article helps me understand, with a real life example, how the different fermentation
techniques improve significantly the quality of food, in this case cassava products. Westby, the author,
explains how fermentation is responsible for product stability, addition of flavor and removing cyanide
from foods, which in large amounts can be bad for your body. This article is directed to an audience with
a basic background in science because of the constant use of scientific terms.
Alba-Lois, L. & Segal-Kischinevzky, C. (2010) Beer & Wine Makers. Nature Education 3(9):17.
<http://www.nature.com/scitable/topicpage/yeast-fermentation-and-the-making-of-beer-14372813>
In this article, the authors explain the alcohol fermentation process, using wine and beer as an
example. This will help my research by showing the different fields in which fermentation is used, and
how it is industrialized. The two industries talked about in this article are currently high profitable, and it
is all thanks to the research in fermentation and to microorganisms. “Beer & Wine Makers” is directed
to any audience, but preferably with some basic background in biology.
Dogra, Nitu. (2009) Role Of Microorganisms In Fermented Products. Microbiology. <http://termpaperworld.blogspot.com/2009/05/role-of-microorganisms-in-fermented.html>
In this very informative article by Nitu Dogra, a microbiology student, explains in detail the role
of microorganisms in fermentation. Although the reader needs a background in microbiology due to the
use of scientific names and terms, this article is easy to understand. It have hundreads of examples of
microbial fermented products that one could have never thought they were. This article facilitates my
research by halping me use this examples to explain the different daily used products that are
fermented.