Soyinfo Center Research Library
The Center having been established in 1972, its library now contains around 78,000 documents. Open to the public by appointment; soyinfocenter.com
Fermentation Journal
Solid State Fermentation for Foods and Beverages by 
Handbook of Animal-Based Fermented Food and Beverage Technology by 
Food, Fermentation and Micro-Organisms by 
Food Fermentation by 
The Science of Cheese by 
Fermented Foods and Beverages of the World by 
Handbook of Food and Beverage Fermentation Technology by A Reference Specialist is available during library hours, Monday through Friday from 10:00 a.m. to 5:00 p.m. CST.
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The first record for fermented foods goes back as far as 6000 BCE, when animals & plants were first being domesticated. Since then, fermenting foods has gotten much more refined. Evidence & traditions of fermented foods can be found in all corners of the Earth.
table image from: Food Fermentation by Rob M.J. Nout, et al
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