Could someone recommend some beginner books / resources on fermentation? I would like to eventually master the science behind the organisms responsible for things like Viili, Kefir, Buttermilk, Tibicos etc...

 

I want to stress here that I am a science noob. Pretty much everything I learned at school has been forgotten because it was so long ago.

 

Thanks.

This seems like a decent resource:

 

http://biology.clc.uc.edu/Courses/Bio104/cellresp.htm

 

 

 

Also, the wiki is probably a good place to start... Lots of good references, too:

 

http://en.wikipedia.org/wiki/Fermentation_%28food%29