Referencias bibliográficas de la glucólisis

 (Ciencias de Joseleg)(Biología)(Introducción y biología celular)(La glucólisis y las fermentaciones)(Introducción)(Generalidades de la glucólisis)(Historia del estudio de la glucólisis)(Moléculas involucradas en la glucólisis)(Etapa preparatoria de la glucólisis)(Etapa de recompensa de la glucólisis)(Cálculos energéticos de la glucólisis)(Regulación de la glucólisis)(Fermentación láctica)(Fermentación alcohólica)(Referencias bibliográficas)(Versión documento word)

 Alberts, B., Johnson, A., Lewis, J., Morgan, D., Raff, M., Roberts, K., & Walter, P. (2015). Molecular biology of the cell (5th ed.). Garland Science.

Barnett, J. A. (2003). A history of research on yeasts 5: the fermentation pathway. Yeast, 20(6), 509–543.

Battcock, M., & Ali, S. A. (1998). Bacterial fermentations. Fermented fruits and vegetables a global perspective, V. d. T. d. C. FAO, ed. Food and Agriculture Organization, Rome, Italy.

Beis, I., & Newsholme, E. A. (1975). The contents of adenine nucleotides, phosphagens and some glycolytic intermediates in resting muscles from vertebrates and invertebrates. Biochemical Journal, 152(1), 23–32.

Belk, C., & Maier, V. B. (2013). Biology Science for Life with physiology. (Pearson, Ed.) (4th ed.).

Benninga, H. (1990). A history of lactic acid making: a chapter in the history of biotechnology (Vol. 11). Springer Science & Business Media.

Berg, J. M., Tymoczko, J. L., Gatto, G. J., & Stryer, L. (2015). Biochemistry (8th ed.). Freeman.

Brooker, R. J., Widmaier, E. P., Graham, L. E., & Stiling, P. D. (2017). Biology (4th ed.). McGraw-Hill Education.

Brüssow, H. (2013). Nutrition, population growth and disease: a short history of lactose. Environmental Microbiology, 15(8), 2154–2161.

Campbell, M. K., & Farrell, S. O. (2009). Biochemistry (6th ed.). USA: Thomsom Brooks/Cole.

Chiu, H., Tsai, C., Hsih, H., & Tsen, H. (2008). Screening from pickled vegetables the potential probiotic strains of lactic acid bacteria able to inhibit the Salmonella invasion in mice. Journal of Applied Microbiology, 104(2), 605–612.

Cornish-Bowden, A. (1997). Harden and Youngs discovery of fructose-1, 6-bisphosphate. New Beer in an Old Bottle: Edward Buchner and the Growth of Biochemical Knowledge, 135–148.

Cox, M. M., Doudna, J. A., & O’Donnell, M. (2012). Molecular biology (1st ed.). Freeman.

Gray, L. R., Tompkins, S. C., & Taylor, E. B. (2014). Regulation of pyruvate metabolism and human disease. Cellular and Molecular Life Sciences, 71(14), 2577–2604.

Hoefnagels, M. (2015). Biology: concepts and investigations (3rd ed.). McGraw-Hill New York.

Karp, G. C. (2013). Cell and Molecular Biology, Concepts and Experiments (7th ed.). USA: Wiley Online Library.

Koeslag, J. H., Saunders, P. T., & Terblanche, E. (2003). A reappraisal of the blood glucose homeostat which comprehensively explains the type 2 diabetes mellitus–syndrome X complex. The Journal of Physiology, 549(2), 333–346.

Kohler, R. (1971). The background to Eduard Buchner’s discovery of cell-free fermentation. Journal of the History of Biology, 35–61.

Kresge, N., Simoni, R. D., & Hill, R. L. (2005). Otto Fritz Meyerhof and the elucidation of the glycolytic pathway. Journal of Biological Chemistry, 280(4), e3–e3.

Mackean, D. G., & Hayward, D. (2014). Biology (3rd ed.). IGCSE Cambridge.

Mader, S. S. (2010). Biology (10th ed.). McGraw-Hill Education.

Mader, S. S., & Windelspecht, M. (2015). Biology (12th ed.). McGraw-Hill Education.

Mader, S. S., & Windelspecht, M. (2018). Essentials of biology (5th ed.). McGraw-Hill Education.

Mason, K. A., Losos, J. B., Singer, S. R., & Raven, P. H. (2014). Biology (7th ed.). McGraw-Hill New York.

Matalon, M. E., & Sandine, W. E. (1986). Lactobacillus bulgaricus, Streptococcus thermophilus and yogurt: a review. Cultured Dairy Products Journal (USA).

Murray, R. K., Bender, D. A., Botham, K. M., Kennelly, P. J., Rodwell, V., & Weil, A. (2012). Harpers Illustrated Biochemistry (29th ed.). McGraw-Hill Medical.

Nardis, C., Mosca, L., & Mastromarino, P. (2013). Vaginal microbiota and viral sexually transmitted diseases. Ann Ig, 25(5), 443–456.

Nummer, B. A. (1996). Brewing with lactic acid bacteria. Brewing Techniques, 4(3), 56–63.

Pollard, T. D., Earnshaw, W. C., Lippincott-Schwartz, J., & Johnson, G. T. (2017). Cell Biology (3rd ed.). Elsevier.

Rajauria, G., Sharma, S., Emerald, M., & Jaiswal, A. K. (2016). Novel Fermented Marine-Based Products. In Novel Food Fermentation Technologies (pp. 235–262). Springer.

Raju, T. N. (1998). The Nobel chronicles. 1922: Archibald Vivian Hill (1886-1977), Otto Fritz Meyerhof (1884-1951). Lancet (London, England), 352(9137), 1396.

Reece, J. B., Urry, L. A., Wasserman, S. A., Cain, M. L., Minorsky, P. V, & Jackson, R. B. (2014). Campbell Biology (10th ed.). Pearson Higher Ed.

Sadava, D., Berenbaum, M., & Hillis, D. (2014). Life the Science of Biology (10th ed.). Sinauer & MacMillian.

Satchanska, G., Stefanova, P., Dicheva, V., Vatcheva-Dobrevska, R., & Tsenova, M. (2018). Microbiological Quality and Presence of Foodborne Pathogens in Full-Fat Cow’s Yellow Cheese in Bulgaria. ACTA MICROBIOLOGICA BULGARICA, 34(3), 165.

Simon, E. J., Dickey, J. L., & Reece, J. B. (2013). Essential biology (Pearson).

Solomon, E., Martin, C., Martin, D. W., & Berg, L. R. (2014). Biology (10th ed.). Cengage Learning.

Starr, C., Evers, C., & Starr, L. (2013). Biology: Today and Tomorrow With Physiology (4th ed.). Brooks/Cole.

Taylor, M. R., Simon, E. J., Dickey, J. L., Hogan, K., & Reece, J. B. (2018). Biology, Concepts and conections (9th ed.). Boston: Pearson education.

Urry, L. A., Cain, M. L., Minorsky, P. V, Wasserman, S. A., & Reece, J. B. (2017). Campbell Biology (11th ed.). Pearson.

Watanabe, K., Fujimoto, J., Sasamoto, M., Dugersuren, J., Tumursuh, T., & Demberel, S. (2008). Diversity of lactic acid bacteria and yeasts in Airag and Tarag, traditional fermented milk products of Mongolia. World Journal of Microbiology and Biotechnology, 24(8), 1313–1325.

Weaver, R. F. (2012). Molecular biology (5th ed.). McGraw-Hill Education.

Yang, J., Cao, Y., Cai, Y., & Terada, F. (2010). Natural populations of lactic acid bacteria isolated from vegetable residues and silage fermentation. Journal of Dairy Science, 93(7), 3136–3145.