1. R. E. Brackett, ''Fruits, Vegetables, and Grains,'' Food Microbiology: Fundamentals and Frontiers, M. P. Doyle, L. R. Beuchat, and T. J. Montville, eds., 2002), 127-138.
2. J. Lister, ''On the lactic fermentation and its bearing to pathology,'' Transactions of the Pathological Society of London 29, 425-467 (1878).
4. K. H. Schleifer, J. Kraus, C. Dvorak, R. Kilpperbalz, M. D. Collins, and W. Fischer,''Transfer of Streptococcus-lactis and Related Streptococci to the Genus Lactococcus Gen-Nov,'' Systematic and Applied Microbiology 6, 183-195 (1985).
5. M. Teuber, A. Geis, and H. Neve,''The Genus Lactococcus,'' The Prokaryotes, A. Balows, H. G. Triiper, M. Drorkin, W. Harder, and Schleifer KH, eds. (Springer-Verlag, 1991), 14821501.
6. T. M. Cogan,''History and taxonomy of starter cultures,'' Dairy Starter Cultures, T. M. Cogan and J. P. Accolas, eds. (VCH Publicher, 1995), 1-19.
7. I.S. Pretorius, ''Tailoring wine yeast for the new millennium: novel approaches to the ancient art of wine making,'' Yeast 16, 675-729 (2000).
8. M. Jakobsen, M. D. Cantor, and L. Jespersen, ''Production of bread, cheese and meat,'' The Mycota. A Comprehensive Treatise on Fungi as Experimental Systems and Applied Research. Industrial Applications, HD Osiewacz, ed. (Berlin: Springer-Verlag, 2002), 3-22.
9. L. Jespersen,''Occurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages.,'' FEMS Yeast Research 3, 191-200 (2003).
10. L. Janssens, H. De Pooter, N. Schamp, and E. Vandamme, ''Production of flavours by microorganisms,'' Process Biochemistry 27, 195-215 (1992).
11. M. A. Daeschel and H. P. Fleming, ''Selection of lactic acid bacteria for use in vegetable fermentations,'' Food Microbiology 1, 303-313 (1984).
12. M. Vescovo, C. Orsi, G. Scolari, and S. Torriani, ''Inhibitory Effect of Selected Lactic-Acid
Bacteria on Microflora Associated with Ready-To-Use Vegetables,'' Letters in Applied Microbiology 21, 121-125 (1995).
M. A. Daeschel and T. R. Klaenhammer, ''Association of A 13.6-Megadalton Plasmid in
Pediococcus pentosaceus with Bacteriocin Activity,'' Applied and Environmental Microbiology 50, 1538-1541 (1985).
L. Uhlman, U. Schillinger, J. R. Rupnow, and W. H. Holzapfel, ''Identification and Characterization of 2 Bacteriocin-Producing Strains of Lactococcus lactis Isolated from Vegetables,'' International Journal of Food Microbiology 16, 141-151 (1992).
J. Auclair and J. P. Accolas, ''Use of Thermophilic Lactic Starters in the Dairy-Industry,'' Antonie Van Leeuwenhoek Journal of Microbiology 49, 313-326 (1983).
B. V. Hansen, U. Houlberg, and Y. Ardo, ''Transamination of branched-chain amino acids by a cheese related Lactobacillus paracasei strain,'' International Dairy Journal 11, 225-233 (2001).
V. Crow, B. Curry, and M. Hayes, ''The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar,'' International Dairy Journal 11, 275-283 (2001).
F. Berthier, E. Beuvier, A. Dasen, and R. Grappin, ''Origin and diversity of mesophilic lactobacilli in Comte cheese, as revealed by PCR with repetitive and species-specific primers,'' International Dairy Journal 11, 293-305 (2001).
M. Antonsson, Y. Ardo, and G. Molin, ''A comparison between the microflora of Herrgard cheese from three different dairies,'' International Dairy Journal 11, 285-291 (2001). T. P. Beresford, N. A. Fitzsimons, N. L. Brennan, and T. M. Cogan, ''Recent advances in cheese microbiology,'' International Dairy Journal 11, 259-274 (2001).
A. Thierry, M. B. Maillard, and M. Yvon, ''Conversion of L-leucine to isovaleric acid by Propionibacterium freudenreichii TL 34 and ITGP23,'' Applied and Environmental Microbiology 68, 608-615 (2002).
M. Yvon and L. Rijnen, ''Cheese flavour formation by amino acid catabolism,'' International Dairy Journal 11, 185-201 (2001).
E. W. Nielsen,''Long term use of a cheddar starter and development of phages with homology to its bacteria,'' International Dairy Journal 8, 1003-1009 (1998).
J. Josephsen and E. W. Nielsen,''Plasmid profiles and bacteriophage sensitivity of bacteria of a cheddar starter used for 5 years without rotation,'' Milchwissenschaft 43, 219-223 (1988). Y. Ardo and H. E. Pettersson, ''Accelerated cheese ripening with heat-treated cells of Lactobacillus helveticus and a commercial proteolytic-enzyme,'' J. Dairy Res. 55, 239-245 (1988). H. M. Tahtinen and Y. Ardo, ''Robust aminopeptidases from heat-treated Lb. helveticus CNRZ303: properties of significance to cheese ripening,'' Australian Journal of Dairy Technology 57, 108 (2002).
J. Josephsen, A. Petersen, H. Neve, and E. W. Nielsen, ''Development of lytic Lactococcus lactis bacteriophages in a Cheddar cheese plant,'' Int. J. Food Microbiology 50, 163-171 (1999). J. Josephsen, N. Andersen, H. Behrndt, E. Brandsborg, G. Christiansen, M. B. Hansen, S. Hansen, W. E. Nielsen, and F. K. and Vogensen,'' An ecological study of lytic Bacteriophages of Lactococcus lactis subsp cremoris in a cheese plant over five year period.,'' International Dairy Journal. 4, 123-141 (1994).
M. R. Adams, ''Vinegar,'' Microbiology of Fermented Foods, B. J. B. Wood, ed. (Elsevier Applied Science Publicher, 1998), 44.
W. P. Hammes,'' Bacterial starter cultures in food production,'' Food Biotechnology 4, 383-397 (1990).
K. Nanda, M. Taniguchi, S. Ujike, N. Ishihara, H. Mori, H. Ono, and Y. Murooka, ''Characterization of acetic acid bacteria in traditional acetic acid fermentation of rice vinegar (komesu) and unpolished rice vinegar (kurosu) produced in Japan,'' Applied And Environmental Microbiology 67, 986-990 (2001).
H. P. Fleming, R. F. Mcfeeters, and E. G. Humphries, ''A fermenter for study of Sauerkraut fermentation,'' Biotechnol. Bioeng. 31, 189-197 (1988).
A. I. Sanni, J. Morlon-Guyot, and J. P. Guyot, ''New efficient amylase-producing strains of Lactobacillus plantarum and L. fermentum isolated from different Nigerian traditional fermented foods,'' International Journal of Food Microbiology 72, 53-62 (2002).
I. Sanchez, L. Palop, and C. Ballesteros, ''Biochemical characterization of lactic acid bacteria isolated from spontaneous fermentation of'Almagro' eggplants,'' International Journal of Food Microbiology 59, 9-17 (2000).
H. J. Buckenhuskes,''Selection Criteria for Lactic-Acid Bacteria to be Used as Starter Cultures for Various Food Commodities,'' FEMS Microbiology. Reviews.; 12, 253-272 (1993).
L. J. Harris, ''The microbiology of vegetable fermentations,'' Microbiology of Fermented Foods,
B. J. B. Wood, ed. (Elsevier Applied Science Publicher, 1998), 45-72.
A. Halasz, A. Barath, and W. H. Holzapfel, ''The influence of starter culture selection on sauerkraut fermentation,'' Zeitschrift fur Lebensmittel-Untersuchung und Forschung 208, 434438 (1999).
N. J. Gardner, T. Savard, P. Obermeier, G. Caldwell, and C. P. Champagne, ''Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures,'' International Journal of Food Microbiology 64, 261-275 (2001). L. J. Harris, H. P. Fleming, and T. R. Klaenhammer, ''Novel paired starter culture system for Sauerkraut, consisting of a Nisin-resistant Leuconostoc mesenteroides strain and a nisin-producing Lactococcus lactis strain,'' Applied and Environmental Microbiology 58, 1484-1489 (1992).
M. C. Duran, P. Garcia, M. Brenes, and A. Garrido,''Induced lactic acid fermentation during the preservation stage of ripe olives from Hojiblanca cultivar,'' J. Appl. Bacteriol. 76, 377-382 (1994).
A. H. Sanchez, L. Rejano, A. Montano, and A. de Castro, ''Utilization at high pH of starter cultures of lactobacilli for Spanish-style green olive fermentation,'' International Journal of Food Microbiology 67, 115-122 (2001).
J. L. Ruizbarba, D. P. Cathcart, P. J. Warner, and R. Jimenezdiaz, ''Use of Lactobacillus plantarum Lpco10, a bacteriocin producer, as a starter culture in Spanish-style green olive fermentations,'' Applied and Environmental Microbiology 60, 2059-2064 (1994). A. Montano, A. H. Sanchez, and A. Decastro,''Controlled fermentation of Spanish-type green olives,'' J. Food Sci. 58, 842-& (1993).
M. C. Duran, P. Garcia, M. Brenes, and A. Garrido, ''Lactobacillus plantarum survival in aerobic, directly brined olives,'' J. Food Sci. 59, 1197-1201 (1994).
F. Breidt, J. S. Hayes, and H. P. Fleming, ''Reduction of microflora of whole pickling cucumbers by blanching,'' J. Food Sci. 65, 1354-1358 (2000).
H. P. Fleming, L. C. Mcdonald, R. F. Mcfeeters, R. L. Thompson, and E. G. Humphries, ''Fermentation of cucumbers without sodium-chloride,'' J. Food Sci. 60, 312-& (1995). L. C. Mcdonald, D. H. Shieh, H. P. Fleming, R. F. Mcfeeters, and R. L. Thompson, ''Evaluation of malolactic-deficient strains of Lactobacillus plantarum for use in cucumber fermentations,'' Food Microbiology 10, 489-499 (1993).
T. Purtsi, M. Kilpi, H. Viander, H. Korhonen, and E.-L. Ryhanen, Fermentation of cucumber: optimizing process Technology for design of healthier foods. Buttriss, J. and Saltmarsh, M. 203205. 2000. The Royal Society of Chemistry.
M. Halm, A. Lillie, A. K. Sorensen, and M. Jakobsen, ''Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana,'' International Journal of Food Microbiology 19, 135-143 (1993).
L. Jespersen, M. Halm, K. Kpodo, and M. Jakobsen, ''Significance of Yeasts and Molds Occurring in Maize Dough Fermentation for Kenkey Production,'' International Journal of Food Microbiology 24, 239-248 (1994).
A. Olsen, M. Halm, and M. Jakobsen, ''The Antimicrobial Activity of Lactic Acid Bacteria from Fermented Maize (Kenkey) and Their Interactions During Fermentation,'' J. Appl. Bacteriol. 79, 506-512 (1995).
C. M. Nago, E. Tetegan, F. Matencio, and C. Mestres, ''Effects of maize type and fermentation conditions on the quality of Beninese traditional ogi, a fermented maize slurry,'' Journal of Cereal Science 28, 215-222 (1998).
D. J. Hounhouigan, M. J. R. Nout, C. M. Nago, J. H. Houben, and F. M. Rombouts, ''Composition and microbiological and physical attributes of mawe, a fermented maize dough from Benin,'' International Journal of Food Science and Technology 28, 513-517 (1993). P. Mensah, A. M. Tomkins, B. S. Drasar, and T. J. Harrison,'' Antimicrobial effect of fermented Ghanaian maize dough,'' J. Appl. Bacteriol. 70, 203-210 (1991).
V. B. Alio, T. B. Oleas, T. E. Dawson, D. E. Ullrey, and R. M. Cook, ''Effect of sorghum grain and propionic-acid bacteria on fermentation pattern, dry-matter loss, and aerobic stability of orange pulp silage,'' J. Agric. Food Chem. 42, 762-765 (1994).
J. Taylor and J. R. N. Taylor,'' Alleviation of the adverse effect of cooking on sorghum protein digestibility through fermentation in traditional African porridges,'' International Journal of Food Science and Technology 37, 129-137 (2002).
M. A. A. Gassem,''Study of the micro-organisms associated with the fermented bread (khamir) produced from sorghum in Gizan region, Saudi Arabia,'' Journal of Applied Microbiology 86, 221-225 (1999).
U. Svanberg, W. Lorri, and A. S. Sandberg, ''Lactic fermentation of non-tannin and hightannin cereals 1/M Effects on in-vitro estimation of iron availability and phytate hydrolysis,'' J. Food Sci. 58, 408-412 (1993).
C. Vishnu, G. Seenayya, and G. Reddy,'' Direct fermentation of various pure and crude starchy substrates to L( + ) lactic acid using Lactobacillus amylophilus GV6,'' World Journal of Microbiology and Biotechnology 18, 429-433 (2002).
T. Kato, L. Inuzuka, M. Kondo, and T. Matsuda, ''Growth of nisin-producing lactococci in cooked rice supplemented with soybean extract and its application to inhibition of Bacillus subtilis in rice miso,'' Bioscience Biotechnology and Biochemistry 65, 330-337 (2001). W. F. M. Roling, F. P. Schuurmans, K. H. Timotius, A. H. Stouthamer, and H. W. Van-verseveld, ''Influence of prebrining treatments on microbial and biochemical-changes during the Baceman stage in Indonesian kecap (soy-sauce) production,'' J. Ferment. Bioeng. 77, 400406 (1994).62.
S. H. Hamad, G. Bocker, R. F. Vogel, and W. P. Hammes, ''Microbiological and chemical-analysis of fermented sorghum dough for kisra production,'' Applied Microbiology and Biotechnology 37, 728-731 (1992).
A. I. Sanni, A. A. Onilude, and M. O. Fatungase,''Production of sour maize bread using starter-cultures,'' World Journal of Microbiology and Biotechnology 14, 101-106 (1998).
B. J. O. Efiuvwevwere and C. F. Ezeama, ''Influence of fermentation time and an 'indigenous tenderiser' (Kanwa) on the microbial profile, chemical attributes and shelf-life of rice masa (a Nigerian fermented product),'' J. Sci. Food. Agric. 71, 442-448 (1996).
L. Camacho, C. Sierra, D. Marcus, E. Guzman, R. Campos, D. Vonbaer, and L. Trugo, ''Nutritional quality of lupine (Lupinus-albus cv multolupa) as affected by lactic-acid fermentation,'' International Journal of Food Microbiology 14, 277-286 (1991).
W. P. Hammes and M. G. Gnzle, ''Sourdough bread and related products,'' Microbiology of Fermented Foods, B. J. B. Wood, ed. (Elsevier Applied Science Publicher, 1998), 199-216. M. R. A. Muller, G. Wolfrum, P. Stolz, M. A. Ehrmann, and R. F. Vogel,''Monitoring the growth of Lactobacillus species during a rye flour fermentation,'' Food Microbiology 18,217-227 (2001). R. Vogel and M. S. P. a. E. M. Muller, ''Ecology in sourdoughs produced by traditional and modern technologies,'' Advances in Food Sciences 18, 152-159 (1996).
R. F. Vogel, R. Knorr, M. R. A. Muller, U. Steudel, M. G. Ganzle, andM. A. Ehrmann,''Non-dairy lactic fermentations: the cereal world,'' Antonie Van Leeuwenhoek International Journal of General and Molecular Microbiology 76, 403-411 (1999).
F.-K. Liicke, J.-M. Briimmer, H. Buckenhuskes, A. Garrido Fernandez, M. Rodicio, and J. E. Smith,'' Starter culture development,'' Processing and Quality of Food, P. Zeuthen, J. C. Cheftel,
C. Eriksson, T. R. Gormley, P. Linko, and K. Paulus, eds. (Elsevier Applied Science, London and New York, 1990), 2.11-2.36.
71. K. Arihara, H. Ota, M. Itoh, Y. Kondo, T. Sameshima, H. Yamanaka, M. Akimoto, S. Kanai, and T. Miki, "Lactobacillus acidophilus group lactic acid bacteria applied to meat fermentation,'' J. Food Sci. 63, 544-547 (1998).
72. T. Sameshima, C. Magome, K. Takeshita, K. Arihara, M. Itoh, and Y. Kondo, ''Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage,'' International Journal of Food Microbiology 41, 1-7 (1998).
73. S. C. Ricke, I. Z. DUaz, and J. T. and Keeton, ''Fermented meat, poultry, and fish products,'' Food Microbiology. Fundamentals and Frontiers, M. P. Doyle, L. R. Beuchat, and T. J. Montville, eds. 2001), 681-700.74.
74. A. E. Hayford and L. Jespersen, '' Characterization of Saccharomyces cerevisiae strains from spontaneously fermented maize dough by profiles of assimilation, chromosome polymorphism, PCR and MAL genotyping,'' Journal of Applied Microbiology 86, 284-294 (1999).
75. A. van der Aa Kuhle, L. Jespersen, R. L. K. Glover, B. Diawara, and M. Jakobsen, ''Identification and characterization of Saccharomyces cerevisiae strains isolated from West African sorghum beer,'' Yeast 18, 1069-1079 (2001).
76. K. M. Petersen, S. Westall, and L. Jespersen, ''Microbial succession of Debaryomyces hansenii strains during the production of Danish surface-ripened cheeses,'' Journal of Dairy Science 85, 478-486 (2002).
77. M. J. Torner, M. A. Martinezanaya, B. Antuna, and C. B. Debarber, ''Headspace flavor compounds produced by yeasts and lactobacilli during fermentation of preferments and bread doughs,'' International Journal of Food Microbiology 15, 145-152 (1992).
78. C. P. Kurtzman and J. W. Fell, The Yeasts; a Taxonomic Study (Elsevier, Amsterdam, 1998).
79. J. A. Barnett, R. W. Payne, and D. Yarrow, Yeast: Characteristics andIidentification, (Cambridge University Press, Cambridge, 2000).
80. I. Castagliuolo, M. F. Riegler, L. Valenick, J. T. Lamont, and C. Pothoulakis, ''Saccharomyces boulardii protease inhibits the effects of Clostridium difficile toxins A and B in human colonic mucosa,'' Infection and Immunity 67, 302-307 (1999).
81. A. C. P. Rodrigues, D. C. Cara, S. H. G. G. Fretez, F. Q. Cunha, E. C. Vieira, J. R. Nicoli, and L. Q. Vieira, ''Saccharomyces boulardii stimulates slgA production and the phagocytic system of gnotobiotic mice,'' Journal of Applied Microbiology 89, 404-414 (2000).
82. M. Niault, F. Thomas, J. Prost, F. H. Ansari, and P. Kalfon, ''Fungemia due to Saccharomyces species in a patient treated with enteral Saccharomyces boulardii,'' Clinical Infectious Diseases 28, 930 (1999).
83. C. Hennequin, A. Thierry, G. F. Richard, G. Lecointre, H. V. Nguyen, C. Gaillardin, and B. Dujon, ''Microsatellite typing as a new tool for identification of Saccharomyces cerevisiae strains,'' Journal of Clinical Microbiology 39, 551-559 (2001).
84. J. R. M. Hammond, ''Brewer's yeast,'' The Yeast: Yeast Technology, A. H. Rose and J. S. Harrison, eds. (Academic Press, London, 1993), 7-67.
85. L. Jespersen, L. B. Cesar, P. G. Meaden, and M. Jakobsen, ''Multiple alpha-glucoside transporter genes in brewer's yeast,'' Applied and Environmental Microbiology 65, 450-456 (1999).
86. G. P. Casey, A. T. Pringle, and P. A. Erdmann, ''Evaluation of recent techniques used to identify individual strains of Saccharomyces yeasts,'' J. Am. Soc. Brew. 48, 100-106 (1990).
87. K. M. Oakley-Gutowski, D. B. Hawthorne, and T. E. Kavanagh, '' Application of chromosome fingerprinting to the differentiation of brewing yeasts,'' J. Am. Soc. Brew. 50, 48-52 (1992).
88. Y. Tamai, T. Momma, H. Yoshimoto, and Y. Kaneko, ''Co-existence of two types of chromosome in the bottom fermenting yeast, Saccharomyces pastorianus,'' Yeast 14, 923-933 (1998).
89. L. Jespersen, A. V. Kuhle, and K. M. Petersen, ''Phenotypic and genetic diversity of Saccharomyces contaminants isolated from lager breweries and their phylogenetic relationship with brewing yeasts,'' International Journal of Food Microbiology 60, 43-53 (2000).
90. J. Tornai-Lehoczki and D. Dlauchy, ''Delimination of brewing yeast strains using different molecular techniques,'' International Journal of Food Microbiology 62, 37-45 (2000).
91. A. Vaughan-Martini and A. Martini, ''Saccharomyces Meyen ex Reess,'' The Yeast: a
Taxonomic Study, C. P. Kurtzman and J. W. Fell, eds. (Elsevier, Amsterdam, 1998), 358— 371.
C. Borsting, R. Hummel, E. R. Schultz, T. M. Rose, M. B. Pedersen, J. Knudsen, and K. Kristiansen, '' Saccharomyces carlsbergensis contains two functional genes encoding the acyl-CoA binding protein, one similar to the ACB1 gene from S. cerevisiae and one identical to the ACB1 gene from S. monacensis,'' Yeast 13, 1409-1421 (1997).
M.C. Kielland-Brandt, T. Nilsson-Tillgren, C. Gjermansen, S. Holmberg, and M. B. Pedersen, ''Genetics of brewing yeasts,'' The Yeast; Yeast Genetics, A. H. Rose, A. E. Wheals, and J. S. Harrison, eds. Academic Press, London, (1995), 223-254.
S. Casaregola, H. V. Nguyen, G. Lapathitis, A. Kotyk, and C. Gaillardin, ''Analysis of the constitution of the beer yeast genome by PCR, sequencing and subtelomeric sequence hybridization,'' International Journal of Systematic and Evolutionary Microbiology 51, 16071618 (2001).
Y. Tamai, K. Tanaka, N. Umemoto, K. Tomizuka, and Y. Kaneko,''Diversity of the HO gene encoding an endonuclease for mating- type conversion in the bottom fermenting yeast Saccharomyces pastorianus,'' Yeast 16, 1335-1343 (2000).
Y. Kodama, F. Omura, and T. Ashikari, ''Isolation and characterization of a gene specific to lager brewing yeast that encodes a branched-chain amino acid permease,'' Applied and Environmental Microbiology 67, 3455-3462 (2001).
R. Joubert, P. Brignon, C. Lehmann, C. Monribot, F. Gendre, and H. Boucherie, ''Two-dimensional gel analysis of the proteome of lager brewing yeasts,'' Yeast 16, 511-522 (2000). T. L. Pattison, I. Geornaras, and A. von Holy, ''Microbial populations associated with commercially produced South African sorghum beer as determined by conventional and Petrifilm (TM) plating,'' International Journal of Food Microbiology 43, 115-122 (1998). G. I. Naumov, I. Masneuf, E. S. Naumova, M. Aigle, and D. Dubourdieu, ''Association of Saccharomyces bayanus var. uvarum with some French wines: genetic analysis of yeast populations,'' Research in Microbiology 151, 683-691 (2000).
M. Sipiczki, P. Romano, G. Lipani, I. Miklos, and Z. Antunovics, '' Analysis of yeasts derived from natural fermentation in a Tokaj winery,'' Antonie Van Leeuwenhoek International Journal of General and Molecular Microbiology 79, 97-105 (2001).
B. Esteve-Zarzoso, P. Manzanares, D. Ramon, and A. Querol,''The role of non-Saccharomyces yeasts in industrial winemaking,'' Int. Microbiol. 1, 143-148 (1998).
V. Rojas, J. V. Gil, F. Pinaga, and P. Manzanares, ''Studies on acetate ester production by non-Saccharomyces wine yeasts,'' International Journal of Food Microbiology 70, 283-289 (2001). B. Eseve-Zarzoso, M. J. Peris-Toran, E. Garcia-Maiquez, F. Uruburu, and A. Querol, ''Yeast population dynamics during the fermentation and biological aging of sherry wines,'' Applied and Environmental Microbiology 67, 2056-2061 (2001).
A. I. Sanni and C. Lonner,'' Identification of yeasts isolated from Nigerian traditional alcoholic beverages,'' Food Microbiology 10, 517-523 (1993).
M. Azumi and N. Goto-Yamamoto, ''AFLP analysis of type strains and laboratory and industrial strains of Saccharomyces sensu stricto and its application to phenetic clustering,'' Yeast 18, 1145-1154 (2001).
D. C. Watson, ''Yeasts in distilled alcoholic-beverage production,'' The Yeast: Yeast Technology, A. H. Rose and J. S. Harrison, eds. (Academic Press, London, 1993), 215-244.
I. Jenson, '' Bread and baker's yeast,'' Microbiology of Fermented Foods, B. J. B. Wood, ed. (Blackie Press, London, 1998), 172-195.
P. V. Attfield,'' Stress tolerance: The key to effective strains of industrial baker's yeast,'' Nature Biotechnology 15, 1351-1357 (1997).
P. van Hoek, E. de Hulster, J. P. van Dijken, and J. T. Pronk,''Fermentative capacity in high-cell-density fed-batch cultures of baker's yeast,'' Biotechnology and Bioengineering 68, 517-523 (2000).
P. V. Attfield and S. Kletsas,''Hyperosmotic stress response by strains of bakers' yeasts in high sugar concentration medium,'' Letters in Applied Microbiology 31, 323-327 (2000).
P. J. L. Bell, V. J. Higgins, and P. V. Attfield, ''Comparison of fermentative capacities of industrial baking and wild-type yeasts of the species Saccharomyces cerevisiae in different sugar media,'' Letters in Applied Microbiology 32, 224-229 (2001).
J. Shima, A. Hino, C. Yamada-Iyo, Y. Suzuki, R. Nakajima, H. Watanabe, K. Mori, and H. Takano, ''Stress tolerance in doughs of Saccharomyces cerevisiae trehalase mutants derived from commercial baker's yeast,'' Applied and Environmental Microbiology 65, 2841-2846 (1999).
O. D. Teniola and S. A. Odunfa, ''The effects of processing methods on the levels of lysine, methionine and the general acceptability of ogi processed using starter cultures,'' International Journal of Food Microbiology 63, 1-9 (2001).
M. Jakobsen and J. Narvhus, ''Yeasts and their possible beneficial and negative effects on the quality of dairy products,'' International Dairy Journal 6, 755-768 (1996).
F. Eliskases and W. Ginizinger, ''The yeast flora on surface ripened cheeses,'' Milchwissen-schartf 50, 458-462 (1995).
E. Addis, G. H. Fleet, J. M. Cox, D. Kolak, and T. Leung, ''The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses,'' International Journal of Food Microbiology 69, 25-36 (2001).
A. Corsetti, J. Rossi, and M. Gobbetti,''Interactions between yeasts and bacteria in the smear surface- ripened cheeses,'' International Journal of Food Microbiology 69, 1-10 (2001).
K. M. Petersen, P. L. Moller, and L. Jespersen, ''DNA typing methods for differentiation of Debaryomyces hansenii strains and other yeasts related to surface ripened cheeses,'' International Journal of Food Microbiology 69, 11-24 (2001).
T. Nakase, M. Suzuki, H. J. Phaff, and C. P. Kurtzman, ''Debaryomyces Lodder and Kreger-van Rij Nom. Cons.,'' The Yeast: a Taxonomic Study, C. P. Kurtzman and J. W. Fell, eds. (Elsevier, Amsterdam, 1998), 157-163.
T. K. Hansen and M. Jakobsen, ''Taxonomical and technological characteristics of Saccharomyces spp. associated with blue veined cheese,'' International Journal of Food Microbiology 69, 59-68 (2001).
T. K. Hansen, T. Van der Tempel, M. D. Cantor, and M. Jakobsen, ''Saccharomyces cerevisiae as a starter culture in Mycella,'' International Journal of Food Microbiology 69, 101-111 (2001).
G. S. de Hoog, M. T. Smith, and E. GuOho, ''Galactomyces Redhead and Malloch,'' The Yeast: a Taxonomic Study, C. P. Kurtzman and J. W. Fell, eds. (Elsevier, Amsterdam, 1998), 209-213.
M. E. Guerzoni, R. Lanciotti, L. Vannini, F. Galgano, F. Favati, F. Gardini, and G. Suzzi, '' Variability of the lipolytic activity in Yarrowia lipolytica and its dependence on environmental conditions,'' International Journal of Food Microbiology 69, 79-89 (2001).
H. Oberman and Z. Libudzisz, '' Fermented milk,'' Microbiology of Fermented Foods, B. J. B. Wood, ed. (Blackie Academic and Professional, London, 1998), 308-350.
R. N. Okagbue and M. O. Bankole, ''Use of starter cultures containing Streptococcus dia-cetilactis, Lactobacillus brevis and Saccharomyces cerevisiae for fermenting milk for production of Nigerian nono,'' World Journal of Microbiology & Biotechnology 8, 251-253 (1992). T. H. Gadaga, A. N. Mutukumira, and J. A. Narvhus, ''Enumeration and identification of yeasts isolated from Zimbabwean traditional fermented milk,'' International Dairy Journal 10, 459-466 (2000).
W. S. Abdelgadir, S. H. Hamad, P. L. Moller, and M. Jakobsen, ''Characterisation of the dominant microbiota of Sudanese fermented milk Rob,'' International Dairy Journal 11, 63-70 (2001).
N. N. Santos, R. C. Santos-Mendonca, Y. Sanz, T. Bolumar, M. C. Aristoy, and F. Toldra, ''Hydrolysis of pork muscle sarcoplasmic proteins by Debaryomyces hansenii,'' International Journal of Food Microbiology 68, 199-206 (2001).
B. B. Sorensen, ''Lipolysis of pork fat by the meat starter culture Staphylococcus xylosus at various environmental conditions,'' Food Microbiology 14, 153-160 (1997).
F. Nunez, M. M. Rodriguez, J. J. Cordoba, M. E. Bermudez, and M. A. Asensio, ''Yeast population during ripening of dry-cured Iberian ham,'' International Journal of Food Microbiology 29, 271-280 (1996).
H. K. Dalton, R. G. Board, and R. R. Davenport, ''The Yeasts of British Fresh Sausage and Minced Beef,'' Antonie Van Leeuwenhoek Journal of Microbiology 50, 227-248 (1984). A. SaldanhaDaGama, M. MalfeitoFerreira, and V. Loureiro, ''Characterization of yeasts associated with Portuguese pork-based products,'' International Journal of Food Microbiology 37, 201-207 (1997).
M. D. Northolt, J. C. Frisvad, and R. A. Samson,''Occurrence of food-borne fungi and factors for growth,'' Introduction to Food-borne Fungi, R. A. Samson, E. S. Hoekstra, J. C. Frisvad, and O. Filtenborg, eds. (Centralbureau voor Schimmelcultures, Delft, 1995), 243-250. J. Malmstrom, C. Christophersen, and J. C. Frisvad,''Secondary metabolites characteristic of Penicillium citrinum, Penicillium steckii and related species,'' Phytochemistry 54, 301-309 (2000).135.
R. A. Samson, E. S. Hoekstra, J. C. Frisvad, and O. Filtenborg, Introduction to Food-Borne Fungi (Centralbureau vooor Schimmelcultures, Delft, 1995).
M. D. Larsen, K. R. Kristiansen, and T. K. Hansen, ''Characterization of the proteolytic activity of starter cultures of Penicillium roqueforti for production of blue veined cheeses,'' International Journal of Food Microbiology 43, 215-221 (1998).
M. D. Larsen and K. Jensen,'' The effects of environmental conditions on the lipolytic activity of strains of Penicillium roqueforti,'' International Journal of Food Microbiology 46,159-166 (1999). S. J. Andersen,'' Taxonomy of Penicillium nalgiovense isolates from mold-fermented sausages,'' Antonie Van Leeuwenhoek International Journal of General and Molecular Microbiology 68,165171 (1995).
F. K. Lücke, ''Fermented sausages,'' Microbiology of Fermented Foods, B. J. B. Wood, ed. (Blackie Academic and Professional, London, 1998), 441-483.
T. M. Lopez-Diaz, J. A. Santos, M. L. Garcia-Lopez, and A. Otero, ''Surface mycoflora of a Spanish fermented meat sausage and toxigenicity of Penicillium isolates,'' International Journal of Food Microbiology 68, 69-74 (2001).
J. M. Bruna, J. A. Ordonez, M. Fernandez, B. Herranz, and L. de la Hoz, ''Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum,'' Meat Science 59, 87-96 (2001).
F. Nunez, M. M. Rodriguez, M. E. Bermudez, J. J. Cordoba, and M. A. Asensio,''Composition and toxigenic potential of the mould population on dry-cured Iberian ham,'' International Journal of Food Microbiology 32, 185-197 (1996).
U. Peintner, J. Geiger, and R. Poder,''The mycobiota of Speck, a traditional Tyrolean smoked and cured ham,'' Journal of Food Protection 63, 1399-1403 (2000).
M. L. Garcia, C. Casas, V. M. Toledo, and M. D. Selgas,''Effect of selected mould strains on the sensory properties of dry fermented sausages,'' European Food Research and Technology 212, 287-291 (2001).
F. Laich, F. Fierro, and J. F. Martin, ''Production of penicillin by fungi growing on food products: Identification of a complete penicillin gene cluster in Penicillium griseofulvum and a truncated cluster in Penicillium verrucosum,'' Applied and Environmental Microbiology 68,12111219 (2002).
M. J. R. Nout, ''Useful role of fungi in food processing,'' Introduction to Food-Borne Fungi, R. A. Samson, E. S. Hoekstra, J. C. Frisvad, and O. Filtenborg, eds. (Centralbureau voor Schim-melcultures, Delft, 1995), 295-303.
P. Ribereau-Gayon, D. Dubourdieu, B. Doneche, and A. Lonvard, Handbook of Enology. The Microbiology of Wine and Vinifications (John Wiley and Sons Ltd, Chichester, 2000). E. I. Masih, S. Slezack-Deschaumes, I. Marmaras, E. A. Barka, G. Vernet, C. Charpentier, A. Adholeya, and B. Paul, ''Characterisation of the yeast Pichia membranifaciens and its possible use in the biological control of Botrytis cinerea, causing the grey mould disease of grapevine,'' Fems Microbiology Letters 202, 227-232 (2001).
149. B. Z. Han, F. M. Rombouts, and M. J. R. Nout, ''A Chinese fermented soybean food,'' International Journal of Food Microbiology 65, 1-10 (2001).
150. T. Yokotsuka and M. Sasaki, ''Fermented protein foods in the Orient: shoyu and miso in Japan,'' Microbiology of Fermented Foods, B. J. B. Wood, ed. (Blackie Academic and Professional, London, 1998), 351-415.
151. K. A. Wheeler and A. D. Hocking,''Interactions among xerophilic fungi associated with dried salted fish,'' Journal of Applied Bacteriology 74, 164-169 (1993).
152. K. H. Steinkraus, Handbook of Indigenous Fermented Foods (Marcel Dekker, New York, 1996).
Was this article helpful?