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A listing of peer reviewed scientific publications and non-peer reviewed scientific studies that focus on subject material that is relevant to sour brewing. Some good journals to keep an eye on for new publications about sour and funky beers include [http://www.sciencedirect.com/science/journal/13737163 Cerevisia], [http://onlinelibrary.wiley.com/journal/10.1002/%28ISSN%292050-0416 The Journal of the Institute of Brewing], [http://www.sciencedirect.com/science/journal/01681605 The International Journal of Food Microbiology], and [http://aem.asm.org/ Applied and Environmental Microbiology].

==Brettanomyces==

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! Title !! Authors !! Date !! Note

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| [http://www.sciencedirect.com/science/article/pii/S0740002016302659 Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages] || Brendan D. Smith, Benoit Divol || 2016 || Not open access.

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| [http://aem.asm.org/content/early/2016/05/23/AEM.00515-16.abstract Effects of oxygen availability on acetic acid tolerance and intracellular pH in Dekkera bruxellensis] || Claudia Capusoni, Stefania Arioli, Paolo Zambelli, Md Moktaduzzaman, Diego Mora and Concetta Compagno || 2016 || Not open access.

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| [http://link.springer.com/article/10.1007%2Fs00253-015-6769-9 Comparative phenomics and targeted use of genomics reveals variation in carbon and nitrogen assimilation among different Brettanomyces bruxellensis strains] || S. Crauwels, A. Van Assche, R. de Jonge, A. R. Borneman, C. Verreth, P. Troels, G. De Samblanx, K. Marchal, Y. Van de Peer || 2015 || Not open access.

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| [http://www.sciencedirect.com/science/article/pii/S0308814607007844 Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts] ||Vanbeneden, Gils, Delvaux, Delvaux|| 2008 || Not open access.

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| [http://ec.asm.org/content/6/4/721.short Genome Survey Sequencing of the Wine Spoilage Yeast ''Dekkera'' (''Brettanomyces'') ''bruxellensis''] || Woolfit, Rozpędowska, Piškur, Wolfe || 2007 || Open access

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! Title !! Authors !! Date !! Note

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| [http://www.sciencedirect.com/science/article/pii/S0960982216300641 Independent Origins of Yeast Associated with Coffee and Cacao Fermentation] || Catherine L. Ludlow, Gareth A. Cromie, Cecilia Garmendia-Torres, Amy Sirr, Michelle Hays, Colburn Field, Eric W. Jeffery, Justin C. Fay, Aimée M. Dudley || 2016 || Studied isolating wild ''S. cerevisiae'' from coffee beans. Open access.

| [http://www.sciencedirect.com/science/article/pii/S0740002015002609 Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content] || Laura Canonico, Alice Agarbati, Francesca Comitini, Maurizio Ciani || 2016 || Not open access.

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| [http://www.pnas.org/content/early/2016/01/13/1516453113 Social wasps are a Saccharomyces mating nest] || Irene Stefaninia, Leonardo Dapporto, Luisa Berná, Mario Polsinelli, Stefano Turillazzid, and Duccio Cavalieria || 2015 || Found that ''S. cerevisiae'' not only breeds inside the guts of wasps that eat grapes, but also breeds with other species of yeast to create hybrids that survive better in the guts of the wasps.

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| [http://onlinelibrary.wiley.com/doi/10.1002/yea.1249/pdf A history of research on yeasts 9: regulation of sugar metabolism] || James A. Barnett and Karl-Dieter Entian || 2005 || Covers Pasteur effect, Custers effect, glucose repression, etc.

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! Title !! Authors !! Date !! Note

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| [http://www.sciencedirect.com/science/article/pii/S0924224415300625 Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages] || Lorenzo C. Peyer, Emanuele Zannini, Elke K. Arendt || 2016 ||

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! Title !! Authors !! Date !! Note

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| [http://www.sciencedirect.com/science/article/pii/S074000201500012X The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation] || Spitaels, Wieme, Janssens, Aerts, Van Landschoot, De Vuyst, Vandamme || 2015, August || Not open access

! Title !! Authors !! Date !! Note

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! Title !! Authors !! Date !! Note

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| [http://mmbr.asm.org/content/77/2/157.full The Microbiology of Malting and Brewing] || Nicholas A. Bokulicha and Charles W. Bamforth || 2013, June || Open access.

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| [http://www.ncbi.nlm.nih.gov/pubmed/14759156 Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.] || Coghe S, Benoot K, Delvaux F, Vanderhaegen B, Delvaux FR. || 2004 || Not open access. Studied production of ferulic acid and 4VG production in barley and wheat based beers, fermented with S. cerevisiae.

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| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1966.tb02950.x/epdf Changes in resin Composition and Brewing Behaviour of Hops During Storage.] || A. L. Whitear || 1965 ||

| [http://www.mycobank.org/quicksearch.aspx Mycobank] || || || Database of classified species.

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| [http://web.archive.org/web/20100410025103/http://www2.parc.com/emdl/members/apte/flemishredale.shtml How to Make Sour Ale: an inquiry] || Apte || 2004 || contains Apte's charts for oxygen permeability and other notable references. Open access.

| [http://www.soest.hawaii.edu/GG/FACULTY/jahren/GG711jahren/readings/DeKeers1996.pdf The Mystery of Lambic Beer] || Jacques De Keersmaecker || 1996 || Article in Scientific American. Open access.

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