SEARCH

SEARCH BY CITATION

References

  • Adams, M.R. and Nicolaides, L. 1997. Review of the sensitivity of different food borne pathogens to fermentation. Food Control. 8, 227239.
  • Aguilar, C., Vanegas, C. and Klotz, B. 2011. Antagonistic effect of Lactobacillus strains against Escherichia coli and Listeria monocytogenes in milk. J. Dairy Res. 78, 136143.
  • Ali, A.A. 2011. Isolation and identification of lactic acid bacteria from raw cow milk in Khartoum state, Sudan. Int. J. Dairy Sci. 6, 6671.
  • Aukrust, T. and Blom, H. 1992. Transformation of Lactobacillus strains used in meat and vegetable fermentations. Food Res. Int. 25, 253261.
  • Baust, J.C. and Baust, J.M. 2006. Advances in Biopreservation, CRC/Taylor & Francis, Boca Raton, FL.
  • Belal, J.M., Zaiton, H. and Nazamid, S. 2013. Lactic acid bacteria in biopreservation and the enhancement of the functional quality of bread. In Biochemistry, Genetics and Molecular Biology “Lactic Acid Bacteria – R & D for Food, Health and Livestock Purposes” ( M. Kongo , ed.) pp. 155172, InTech Publishers, Rijeka, Croatia.
  • Bhat, J.V., Sethna, K. and Fernandes, F. 1948. Chemical and microbiological studies on mava. Indian J. Dairy Sci. 1, 4958.
  • BIS. 1981. Handbook of Food Analysis. Part XI Dairy Products, Bureau of Indian standards, New Delhi, India.
  • Bruhn, C. 2000. Food labelling: Consumer needs. In Food Labelling ( J.R. Blanchfield , ed.) pp. 35, Woodhead Publishing Limited, Cambridge, UK.
  • Caplice, E. and Fitzgerald, G.F. 1999. Food fermentation: Role of microorganisms in food production and preservation. Int. J. Food Microbiol. 50, 131149.
  • Carr, F.J., Hill, D. and Maida, N. 2002. The lactic acid bacteria: A literature survey. Crit. Rev. Microbiol. 28, 281370.
  • Crirec. 2011. Value added products from milk. http://www.crirec.com/2011/01/value-added-products-from-milk/ (accessed July 7, 2013).
  • Deegan, H., Cotter, P., Hil, L.D. and Ross, P. 2006. Bacteriocins: Biological tools for biopreservation and shelf-life extension. Int. Dairy J. 16, 10581071.
  • Drosinos, E.H., Mataragas, M. and Metaxopoulos, J. 2005. Biopreservation: A new direction towards food safety. In New Developments in Food Policy, Control and Research ( A.P. Riley , ed.) pp. 3164, Nova Publishers, Hauppauge, NY.
  • Elmahmood, A.M. and Doughari, J.H. 2007. Microbial quality assessement of Kuhum-Zaki beverage sold in Girei town of Admawa State, Nigeria. African J. Food Sci. 2, 1115.
  • Gilliland, S.E., Speck, M.L. and Morgan, C.G. 1975. Detection of Lactobacillus acidophilus in feces of humans, pigs, and chickens. Appl. Microbiol. 30, 541545.
  • Gobbetti, M. and Corsetti, A. 1997. Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: A review. Food Microbiol. 14, 175187.
  • Harrigan, W.F. and McCance, M.E. 1976. Basic methods. In Laboratory Methods in Food and Dairy Microbiology ( W.F. Harrigan and M.E. McCance , eds.) pp. 1115, Academic Press, London, UK.
  • Harris, L.J., Fleming, H.P. and Klaenhammer, T.R. 1992. Characterization of two nisin-producing Lactococcus lactis subsp. lactis strains isolated from a commercial sauerkraut fermentation. Appl. Environ. Microbiol. 58(5), 14771483.
  • Heller, K.J. 2001. Probiotic bacteria in fermented food: Product characteristics and starter organism. Am. J. Clin. Nutr. 73, 374379.
  • Hutkins, R.W. and Nannen, N.L. 1993. pH homeostasis in lactic acid bacteria. J. Dairy Sci. 76, 23542365.
  • Jay, J.M. 2000. Fermentation and fermented dairy products. In Modern Food Microbiology, 6th Ed. ( J. Sesma , ed.) pp. 113130, Aspen Publishers, Inc., Gaithersburg, MD.
  • Johnson, J.E. 1961. Studies on the pathogenesis of Staphylococcal infection. J. Exp. Med. 113, 249259.
  • Kulshrestha, S.B. 1990. Prevalence of enteropathogenic serogroups of E. coli in milk products samples from Bareilly and their multiple drug resistance. Indian J. Dairy Sci. 43, 337378.
  • Kumar, R. and Prasad, A. 2010. Detection of E. coli and Staphylococcus in milk and milk products in and around Pantnagar. Vet. World 3, 495496.
  • Kumar, V. and Sinha, R.N. 1989. Incidence of coliforms in indigenous milk products. Indian J. Dairy Sci. 42, 579580.
  • Lane, D.J. 1991. 16/23S rRNA sequencing. In Nucleic Acid Techniques in Bacterial Systematics ( E. Stackcbrandt and M. Goodfellow , eds.) pp. 115175, John Wiley & Sons, Chichester, UK.
  • Lee, Y.K. and Salminen, S. 1995. The coming of age of probiotics. Trends Food Sci. Technol. 6, 241245.
  • Leroy, F., Degeest, B. and De Vuyst, L. 2002. A novel area of predictive modelling: Describing the functionality of beneficial microorganisms in foods. Int. J. Food Microbiol. 73, 251259.
  • Liu, S.Q. 2003. Review article: Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentations. Int. J. Food Microbiol. 83, 115131.
  • Lonvaud-Funel, A. 2001. Biogenic amines in wines: Role of lactic acid bacteria. FEMS Microbiol. Lett. 199, 913.
  • Maciel, J., Teixeira, M.A., Moraes, C.A. and Gomide, A.M. 2003. Antibacterial activity of lactic acid cultures isolated of Italian salami. Braz. J. Microbiol. 34, 121122.
  • McWilliam Leitch, E.C. and Stewart, C.S. 2002. Susceptibility of Escherichia coli O157 and non-O157 isolates to lactate. Lett. Appl. Microbiol. 35, 176180.
  • Metchnikoff, E. 1908. Prolongation of Life: Optimistic Studies, pp. 161183, William Heinemann, London.
  • Mirhosaini, M., Nahvi, I., Kermanshahi, R.K. and Tavassoli, M. 2006. Isolation of bacteriocin producing Lactococcus lactis strain from dairy products. Int. J. Dairy Sci. 1, 5156.
  • Mirhosaini, M., Nahvi, I., Karmanshahi, R.K. and Tavassoli, M. 2010. Isolation of bacteriocin producing Lactococcus lactis strain from dairy products. Int. J. Dairy Sci. 5, 192197.
  • Montesinos, E. and Bonaterra, A. 1996. Dose–response models in biological control of plant pathogens. An empirical verification. Phytopathology 86, 464472.
  • NCBI 2013. http://www.ncbi.nlm.nih.gov (accessed January 21, 2013).
  • Oranusi, S., Galadima, M., Umoh, V.J. and Nwanze, P.I. 2007. Food safety evaluation in boarding school in Zaria Nigeria, using the HACCP system. Sci. Res. Essay 10, 426423.
  • O'Sullivan, L., Ross, R.P. and Hill, C. 2002. Review: Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality. Biochimie 84, 593604.
  • Rathnayaka, R.M.U.S.K. 2012. Effect of bacterial interactions on antimicrobial compound production by lactic acid bacteria. Int. J Dairy Sci. 7, 6369.
  • Rea, M.C., Cogan, T.M. and Tobin, S. 1992. Incidence of pathogenic bacteria in raw milk in Ireland. J. Appl. Bacteriol. 73, 331336.
  • Sambrook, J., Fritschi, E.F. and Maniatis, T. 1989. Molecular Cloning: A Laboratory Manual, Vol 1–3 Cold Spring Harbor Press, New York, NY.
  • Sandine, W.E., Radich, P.C. and Elliker, P.R. 1972. Ecology of the lactic streptococci. A review. J. Milk Food. Technol. 35, 176185.
  • Saranya, S. and Hemashenpagam, N. 2011. Antagonistic activity and antibiotic sensitivity of lactic acid bacteria from fermented dairy products. Adv. Appl. Sci. Res. 2, 28534.
  • Schillinger, U. and Lucke, F.K. 1989. Antibacterial activity of Lactobacillus sake isolated from meat. Appl. Environ. Microbiol. 55, 19011906.
  • Shakuntala, M.N. and Shadaksharaswamy, M. 2001. Foods Facts and Principles, Second Ed., New age international (P) Ltd, New Delhi, India.
  • Singh, P. and Prakash, A. 2008. Isolation of Escherichia coli, Staphylococcus aureus and Listeria monocytogenes from milk products sold under market conditions at Agra region. Acta Agric. Slov. 1, 8388.
  • Stone, H. and Sidel, J.L. 2004. Sensory Evaluation Practices, p. 87, Elsevier Academy Press, Amsterdam, The Netherlands.
  • Tadese, G., Ephraim, E. and Ashenafi, M. 2005. Assessment of the antimicrobial activity of lactic acid bacteria isolated from Borde and Shameta, traditional Ethiopian fermented beverages, on some food-borne pathogens and effect of growth medium on the inhibitory activity. Int. J. food Saf. 5, 1320.
  • Tariq Masud, I.H., Athar, M., Azar and Amin Shah, M. 1988. Microbiological studies on indigenous dahi with special reference to public health. JAHP 8, 13.
  • Trias Mansilla, R. 2008. Lactic Acid Bacteria as Biopreservative Agents against Foodborne Pathogens and Spoilage Microorganisms in Fresh Fruits and Vegetables, Universitat de Girona, Girona, Spain.
  • Vos, P., Garrity, G., Jones, D., Krieg, N.R., Ludwig, W., Rainey, F.A., Schleifer, K.H. and Whitman, W.B. 2009. Bergey's Manual of Systematic Bacteriology, 2nd Ed., Springer, New York, NY.
  • Yateem, A., Balba, M.T., Al-Surrayai, T., Al-Mutairi, B. and Al-Daher, R. 2008. Isolation of lactic acid bacteria with probiotic potential from camel milk. Int. J. Dairy Sci. 3, 194199.