Fermentologie pratique :
(In French) L'art de la fermentation, par Luna Yoon Kyung et Camille Oger
Biology References :
(In French) Bases fondamentales de la biologie, par Philippe Silar
(In French) Protistes Eucaryotes, par Philipe Silar
A very good and yet accessible book, in french.
from this page : MICRO-ORGANISMS FOR EDUCATION :
There's a few problem areas in this list (like the fact that they just put "Basidiomycetes" under Fungi), and it's gotten a bit out of date (1997), but this is by far the best collection I've seen. This list seems to have been initiated by the NIH, and it's worth checking with NIH, ASM, and/or the authors if there is an updated version:
"This work was presented for review at the May 1997 general meeting of the American Society for Microbiology held in Miami FL. The authors have since been notified that this work will, in essence, be adopted as a replacement for Biosafety Level One of the National Institutes of Health (USA), and as a partial fulfillment of the NIH Director's wish to provide a list of organisms that pose no threat to health or the environment (NIH Guidelines - Federal Register 05 July 1994.) This replacement is scheduled to be made in late 1999."
Their "List#1a" is for grade school level and above:
"These micro-organisms are major components of various recognized human foods. Food products are noted parenthetically. These are appropriate for experimenters of all ages."
BACTERIA: Acetobacter aceti (vinegar), Bacillus cereus (cocoa, tofu), Bac. licheniformis (cocoa), Bac. megaterium (cocoa), Bac. pumilus (cocoa), Bac. subtilis (cocoa, rice natto), Erwinia dissolvens (coffee), Lactobacillus acidophilus (acidophilus milk; yogurt), Lact. bulgaricus (yogurt), Lact. casei (many cheeses), Lact. delbr�ckii (pickles, soy sauce), Lact. helveticus (many cheeses), Lact. lactis (most cheeses), Leuconostoc (many cheeses), Leucon. mesenteroides (pickles; sauerkraut), Pediococcus (sauerkraut, ensilages, pickles), Propionibacterium acidipropionici (Emmenthaler cheese), Prop. freundenreichii (Swiss cheese), Prop. jensenii (buttermilk), Prop. shermanii (Emmental and Swiss cheeses), Prop. technicum (Edam cheese), Prop. thoenii (Emmenthaler cheese), Streptococcus cremoris (many cheeses), Strep. diacetilactis (sour cream, and butter products), Strep. faecalis (pickles), Strep. lactis (many cheeses, sour milk), Strep. thermophilus (yogurt and many cheeses).
FUNGI: Penicillium camemberti (cheese), Pen. roqueforti (cheese), Rhodotorula rubrum (Prisoner-of-War bread [WW2] (degrades cellulose)), and Saccharomyces cerevisiae (baking, alcoholic fermentation), Sacc. uvarum (cider)
indentThese higher (eukaryotic) micro-organisms are common environmental constituents. These micro-organisms are appropriate for experimenters of all ages.
GREEN ALGAE: In essence all photosynthetic forms EXCEPT Prototheca [rare skin ulcers]). Permitted types include: Ankistrodesmus, Bangia, Batrachospermum, Bulbochaete, Callithamnion, Careria, Caulerpa, Chlamydomonas, Chlorella, Cladophora, Closterium, Coccolithophora, Corallina, Cosmarium, Derbesia, Desmids, Dunaliella, Dictyota, Ectocarpus, Egregia, Enteromorpha, Eremosphaera, Eudorina, Fritschiella, Fucus, Gigartina, Gonium, Gracilaria, Hydrodictyon, Iridea, Laminaria, Macrocystis, Mesotaenium, Micrasterias, Microspora, Mougeotia, Nereocystis, Netrium, Nitella, Ochromonas, Oedogonium, Pandorina, Pediastrum, Polysiphonia, Porphyra, Porphyridium, Protococcus, Scenedesmus, Selanastrum, Spirogyra, Staurastrum, Stigeoclonium, Synura, Tribonema, Ulothrix, Ulva, Vaucheria, Volvox, Zygnema
PROTOZOANS: Achnanthes, Actinosphaerium, Amoeba proteus, Amoeba chaos (Pelemyxa), Amphidinium, Arcella, Astasia, Difflugia, Blepharisma, Bursaria truncatella, Chilomonas, Colpidium, Crithidia fasciulata, Cyclotella, Didinium, Euglena , Euplotes, Gregarines, Herpetomonas muscarum, Leishmania tarentalae, Leptomonas pessoai, Navicula, Paramecium , Peranema, Peridinium, Phacus, Prorocentrum, Pyrsonympha, Spirostomum, Stentor, Synedra, Tetrahymena, Thalassiosira, Trachelomonas, Tritrichomonas augusta, Trypanosoma lewisi, Trypanosoma ranarum, Trichonympha, and Vorticella.
LICHENS: All forms are safe.
FUNGI: Basidiomycetes, Dactylaris (snares nematodes), Deuteromycetes, Taxomyces andreanae (taxol producer), Zygomycetes (Mucor)
SLIME MOLDS: All types, including Dictyostelium and Physarum, are safe.