| Bibliografía Básica |
Hutkins, R.W., Microbiology and technology of fermented foods, First ed., IFT Press ; Ames (Iowa) : Blackwell Publishing, 2006.
Glazer, A.N. and Nikaido, H., Microbial biotechnology: Fundamentals of applied microbiology, 2nd ed., Cambridge : Cambridge University Press, 2008.
Lee, B.H., Fundamentals of Food Biotechnology, 2nd Edition, 2nd ed., Wiley-Blackwell, 2015.
Joshi, V.K., Biotechonolgy: Food Fermentation. Microbiology, Biochemistry and Technology. Volumen I y II, First ed., V.K. Joshi and Ashok Pandey (Eds.), 1999.
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| Bibliografía Complementaria |
Burgeois C.M. y Larpent J.P., Microbiología alimentaria. Volumen II. Fermentaciones alimentarias, First ed., Acribia, 1995.
Codex Alimentarius, http://www.codexalimentarius.net/web/index_es.jsp,
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