発酵
(はっ酵 から転送)
出典: フリー百科事典『ウィキペディア(Wikipedia)』 (2023/11/18 14:12 UTC 版)
発酵(はっこう、英: fermentation、醱酵[注釈 1])は、酵素の働きによって有機物質に化学変化をもたらす代謝プロセスである。生化学では、酸素のない状態で炭水化物からエネルギーを取り出すことと、狭義に定義される。食品製造においては、より広く、微生物の活動が食品や飲料に望ましい変化をもたらすあらゆる過程を指すこともある[1]。発酵の科学は発酵学または酵素学と呼ばれる。
注釈
- ^ 戦前から「發酵」表記は併存していた。福澤諭吉「福澤全集 巻四」時事新報社 (1898) p.159 福澤諭吉著作一覧 - 全集・選集、『大辭典 第二十巻』平凡社 (1936) p.593
出典
- ^ Hui, Y. H. (2004). Handbook of vegetable preservation and processing. New York: M. Dekker. p. 180. ISBN 978-0-8247-4301-7. OCLC 52942889
- ^ Bowen, Richard. “Microbial Fermentation”. Hypertexts for biological sciences. Colorado State University. 2018年4月29日閲覧。
- ^ Tortora, Gerard J.; Funke, Berdell R.; Case, Christine L. (2010). “5”. Microbiology An Introduction (10 ed.). San Francisco, CA: Pearson Benjamin Cummings. p. 135. ISBN 978-0-321-58202-7
- ^ a b Tobin, Allan; Dusheck, Jennie (2005). Asking about life (3rd ed.). Pacific Grove, Calif.: Brooks/Cole. ISBN 9780534406530
- ^ Martini, A. (1992). “Biodiversity and conservation of yeasts”. Biodiversity and Conservation 1 (4): 324–333. doi:10.1007/BF00693768.
- ^ Bass, D.; Howe, A.; Brown, N.; Barton, H.; Demidova, M.; Michelle, H.; Li, L.; Sanders, H. et al. (22 December 2007). “Yeast forms dominate fungal diversity in the deep oceans”. Proceedings of the Royal Society B: Biological Sciences 274 (1629): 3069–3077. doi:10.1098/rspb.2007.1067. PMC 2293941. PMID 17939990 .
- ^ Voet, Donald; Voet, Judith G. (2010). Biochemistry (4th ed.). Wiley Global Education. ISBN 9781118139936
- ^ Broda, E (2014). The Evolution of the Bioenergetic Processes. 21. Elsevier. 143–208. ISBN 9781483136134. PMID 4913287
- ^ Ferry, J G (September 1992). “Methane from acetate.”. Journal of Bacteriology 174 (17): 5489–5495. doi:10.1128/jb.174.17.5489-5495.1992. PMC 206491. PMID 1512186 .
- ^ Stryer, Lubert (1995). Biochemistry (fourth ed.). New York - Basingstoke: W. H. Freeman and Company. ISBN 978-0716720096
- ^ Klein, Donald W.; Lansing M.; Harley, John (2006). Microbiology (6th ed.). New York: McGraw-Hill. ISBN 978-0-07-255678-0
- ^ Piškur, Jure; Compagno, Concetta (2014). Molecular mechanisms in yeast carbon metabolism. Springer. p. 12. ISBN 9783642550133
- ^ a b c Purves, William K.; Sadava, David E.; Orians, Gordon H.; Heller, H. Craig (2003). Life, the science of biology (7th ed.). Sunderland, Mass.: Sinauer Associates. pp. 139–40. ISBN 978-0-7167-9856-9
- ^ Stryer, Lubert (1975). Biochemistry. W. H. Freeman and Company. ISBN 978-0-7167-0174-3
- ^ Logan, BK; Distefano, S (1997). “Ethanol content of various foods and soft drinks and their potential for interference with a breath-alcohol test.”. Journal of Analytical Toxicology 22 (3): 181–83. doi:10.1093/jat/22.3.181. PMID 9602932.
- ^ “The Alcohol Content of Bread.”. Canadian Medical Association Journal 16 (11): 1394–95. (November 1926). PMC 1709087. PMID 20316063 .
- ^ “Alcohol”. Drugs.com. 2018年4月26日閲覧。
- ^ James Jacobs, Ag Economist. “Ethanol from Sugar”. United States Department of Agriculture. 2007年9月10日時点のオリジナルよりアーカイブ。2007年9月4日閲覧。
- ^ van Waarde, Aren; Thillart, G. Van den; Verhagen, Maria (1993). “Ethanol Formation and pH-Regulation in Fish”. Surviving Hypoxia. pp. 157–70. ISBN 978-0-8493-4226-4
- ^ Introductory Botany: plants, people, and the Environment. Berg, Linda R. Cengage Learning, 2007. ISBN 978-0-534-46669-5. p. 86
- ^ a b AP Biology. Anestis, Mark. 2nd Edition. McGraw-Hill Professional. 2006. ISBN 978-0-07-147630-0. p. 61
- ^ a b A dictionary of applied chemistry, Volume 3. Thorpe, Sir Thomas Edward. Longmans, Green and Co., 1922. p.159
- ^ Madigan, Michael T.; Martinko, John M.; Parker, Jack (1996). Brock biology of microorganisms (8th ed.). Prentice Hall. ISBN 978-0-13-520875-5 2010年7月12日閲覧。
- ^ Thauer, R.K.; Jungermann, K.; Decker, K. (1977). “Energy conservation in chemotrophic anaerobic bacteria”. Bacteriological Reviews 41 (1): 100–80. doi:10.1128/MMBR.41.1.100-180.1977. ISSN 0005-3678. PMC 413997. PMID 860983 .
- ^ a b “What's next in alternative protein? 7 trends on the up in 2022”. Food-Navigator.com, William Reed Business Media (2022年1月27日). 2022年1月27日閲覧。
- ^ Matt Simon (2017-09-20). “Inside the Strange Science of the Fake Meat That 'Bleeds'” (英語). Wired. ISSN 1059-1028 2020年10月28日閲覧。.
- ^ Kirk, Ole; Borchert, Torben Vedel; Fuglsang, Claus Crone (2002-08-01). “Industrial enzyme applications” (英語). Current Opinion in Biotechnology 13 (4): 345–351. doi:10.1016/S0958-1669(02)00328-2. ISSN 0958-1669. PMID 12323357 .
- ^ a b c d e Li, Teng; Chen, Xiang-bin; Chen, Jin-chun; Wu, Qiong; Chen, Guo-Qiang (December 2014). “Open and continuous fermentation: Products, conditions and bioprocess economy”. Biotechnology Journal 9 (12): 1503–1511. doi:10.1002/biot.201400084. PMID 25476917.
- ^ a b c d Cinar, Ali; Parulekar, Satish J.; Undey, Cenk; Birol, Gulnur (2003). Batch fermentation modeling, monitoring, and control.. New York: Marcel Dekker. ISBN 9780203911358
- ^ a b c Schmid, Rolf D.; Schmidt-Dannert, Claudia (2016). Biotechnology : an illustrated primer (Second ed.). John Wiley & Sons. p. 92. ISBN 9783527335152
- ^ McGovern, P. E.; Zhang, J.; Tang, J.; Zhang, Z.; Hall, G. R.; Moreau, R. A.; Nunez, A.; Butrym, E. D. et al. (2004). “Fermented beverages of pre- and proto-historic China”. Proceedings of the National Academy of Sciences 101 (51): 17593–17598. Bibcode: 2004PNAS..10117593M. doi:10.1073/pnas.0407921102. PMC 539767. PMID 15590771 .
- ^ Vouillamoz, J. F.; McGovern, P. E.; Ergul, A.; Söylemezoğlu, G. K.; Tevzadze, G.; Meredith, C. P.; Grando, M. S. (2006). “Genetic characterization and relationships of traditional grape cultivars from Transcaucasia and Anatolia”. Plant Genetic Resources: Characterization and Utilization 4 (2): 144–158. doi:10.1079/PGR2006114.
- ^ Cavalieri, D; McGovern P.E.; Hartl D.L.; Mortimer R.; Polsinelli M. (2003). “Evidence for S. cerevisiae fermentation in ancient wine”. Journal of Molecular Evolution 57 Suppl 1: S226–32. Bibcode: 2003JMolE..57S.226C. doi:10.1007/s00239-003-0031-2. PMID 15008419. 15008419. オリジナルのDecember 9, 2006時点におけるアーカイブ。 2007年1月28日閲覧。.
- ^ a b “Fermented fruits and vegetables. A global perspective”. FAO Agricultural Services Bulletins - 134. 2007年1月19日時点のオリジナルよりアーカイブ。2007年1月28日閲覧。
- ^ Dirar, H., (1993), The Indigenous Fermented Foods of the Sudan: A Study in African Food and Nutrition, CAB International, UK
- ^ “Gintaras Beresneviius. M. Strijkovskio Kronikos" lietuvi diev sraas”. spauda.lt. 2015年11月6日閲覧。
- ^ Rūgutis. Mitologijos enciklopedija, 2 tomas. Vilnius. Vaga. 1999. 293 p.
- ^ a b Biology of the prokaryotes. Stuttgart: Thieme [u.a.]. (1999). ISBN 9783131084118
- ^ “A Brief History of Fermentation, East and West”. Soyinfo Center. Soyfoods Center, Lafayette, California. 2018年4月30日閲覧。
- ^ Accomplishments of Louis Pasteur Archived 2010-11-30 at the Wayback Machine.. Fjcollazo.com (2005-12-30). Retrieved on 2011-01-04.
- ^ HowStuffWorks "Louis Pasteur". Science.howstuffworks.com (2009-07-01). Retrieved on 2011-01-04.
- ^ Louis Pasteur (1879) Studies on fermentation: The diseases of beer, their causes, and the means of preventing them. Macmillan Publishers.
- ^ a b Modern History Sourcebook: Louis Pasteur (1822–1895): Physiological theory of fermentation, 1879. Translated by F. Faulkner, D.C. Robb.
- ^ New beer in an old bottle: Eduard Buchner and the Growth of Biochemical Knowledge. Cornish-Bowden, Athel. Universitat de Valencia. 1997. ISBN 978-84-370-3328-0. p. 25.
- ^ The enigma of ferment: from the philosopher's stone to the first biochemical Nobel prize. Lagerkvist, Ulf. World Scientific Publishers. 2005. ISBN 978-981-256-421-4. p. 7.
- ^ A treasury of world science, Volume 1962, Part 1. Runes, Dagobert David. Philosophical Library Publishers. 1962. p. 109.
- ^ Steinkraus, Keith (2018). Handbook of Indigenous Fermented Foods (Second ed.). CRC Press. ISBN 9781351442510
- ^ Wang, H. L.; Swain, E. W.; Hesseltine, C. W. (1980). “Phytase of molds used in oriental food fermentation”. Journal of Food Science 45 (5): 1262–1266. doi:10.1111/j.1365-2621.1980.tb06534.x.
- はっ酵のページへのリンク