Probiotic table olives: microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant
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Leuconostoc: characteristics, use in dairy technology and prospects in functional foods
Hemme D, Foucaud-Scheunemann C. 2004. Leuconostoc: characteristics, use in dairy technology and prospects in functional foods. Int. Dairy J. 14:467-494.
Exopolysaccharide production from lactic acid bacteria isolated from fermented foods
Ludbrook KA, Russell CM, Greig RI. 1997. Exopolysaccharide production from lactic acid bacteria isolated from fermented foods. J. Food Sci. 62:597-601.
Characterization of lactic acid bacteria from musts and wines of three consecutive vintages of Ribeira Sacra
Mesas JM, Rodríguez MC, Alegre MT. 2011. Characterization of lactic acid bacteria from musts and wines of three consecutive vintages of Ribeira Sacra. Lett. Appl. Microbiol. 52:258-268.
Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture
Nieto-Arribas P, Sesena S, Poveda JM, Palop L, Cabezas L. 2010. Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture. Food Microbiol. 27:85-93.
Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil
Papalexandratou Z, Camu N, Falony G, De Vuyst L. 2011. Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil. Food Microbiol. 28:964-973.