Works Cited

Berkowitz, Dovbear. Personal Interview. 4 March 2023

Esraa A. Mohamed. "The ancient Egyptian bread and fermentation". Microbial Biosystems, 5, 1,

2020, 52-53. doi: 10.21608/mb.2020.99522

Farnworth, Edward. Handbook of Fermented Functional Foods. CRC Press, 2003.

Harvard Health Publishing. “Fermented Foods Can Add Depth to Your Diet - Harvard Health.”

Harvard Health, Harvard Health, July 2018

Maicas, Sergi. “The Role of Yeasts in Fermentation Processes.” Microorganisms vol. 8,8 1142.

28 Jul. 2020, doi:10.3390/microorganisms8081142

Mannaa, Mohamed et al. “Evolution of Food Fermentation Processes and the Use of

Multi-Omics in Deciphering the Roles of the Microbiota.” Foods (Basel, Switzerland)

vol. 10,11 2861. 18 Nov. 2021, doi:10.3390/foods10112861

Mataragas, Marios, and Loulouda Bosnea. “Fermented Foods: New Concepts and Technologies

for the Development of New Products, Quality Control.” Foods (Basel, Switzerland) vol.

11,3 441. 2 Feb. 2022, doi:10.3390/foods11030441

McGovern, P. E., et al. “Fermented Beverages of Pre- and Proto-Historic China.” Proceedings of

the National Academy of Sciences, vol. 101, no. 51, 8 Dec. 2004, pp. 17593–17598,

https://doi.org/10.1073/pnas.0407921102. Accessed 12 Sept. 2019.

Şanlier, Nevin et al. “Health benefits of fermented foods.” Critical reviews in food science and

nutrition vol. 59,3 (2019): 506-527. doi:10.1080/10408398.2017.1383355

Sinz, Chris. Personal Interview. 17 March 2023

Tay, Andy. “The Science of Fermentation .” Lab Manager,

https://www.labmanager.com/insights/the-science-of-fermentation-1432. Accessed 31
Jan. 2023