Microbiology: Bacteria (#12)

This adds the 2nd part of the microbiology chapter. This time looking
closer at the role of the bacteria.

book/references.bib

@@ -227,3 +227,42 @@
   volume       = {96,171-181}
 }
 
+@article{lactobacillus+sanfrancisco,
+  title        = {Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a review},
+  author       = {M. Gobbetti et al.},
+  year         = {1997},
+  journal      = {Food Microbiology},
+  volume       = {14,175-187}
+}
+
+@article{proteolysis+sourdough+bacteria,
+  title        = {Proteolytic activity of sourdough bacteria},
+  author       = {Gottfried Spicher et al.},
+  year         = {1988},
+  journal      = {Applied Microbiology and Biotechnology},
+  volume       = {28,487–492}
+}
+
+@article{shelflife+acidity,
+  title        = {The effect of pH on shelf-life of pork during aging and simulated retail display},
+  author       = {S F Holmer et al.},
+  year         = {2009},
+  journal      = {Meat Science},
+  volume       = {82,86-93}
+}
+
+@article{temperature+bacteria+corn,
+  title        = {Effect of temperature (5-25°C) on epiphytic lactic acid bacteria populations and fermentation of whole-plant corn silage},
+  author       = {Y Zhou et al.},
+  year         = {2016},
+  journal      = {Applied Microbiology and Biotechnology},
+  volume       = {121,657-671}
+}
+
+@article{acetic+acid+oxygen,
+  title        = {Effects of Oxygen Availability on Acetic Acid Tolerance and Intracellular pH in Dekkera bruxellensis},
+  author       = {Claudia Capusoni et al.},
+  year         = {2016},
+  journal      = {Applied Microbiology and Biotechnology},
+  volume       = {82,4673-4681}
+}