Microbial fermentation for food preservation

Natural Antimicrobials in Food Safety and Quality

Volumn , Issue , 2011, Pages 77-94

  Sun, Yuanxia ^a   Li, Yin ^b   Song, Hui ^a   Zhu, Yang ^c  

^a INSTITUTE OF GEOLOGY AND GEOPHYSICS   (China)

^b INSTITUTE OF MICROBIOLOGY   (China)

^c TNO   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84890162784     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (110)

1. Abriouel, H., Maqueda, M., Gálvez, A., Martínez-Bueno, M. and Valdivia, E. (2002) Inhibition of bacterial growth, enterotoxin production, and spore outgrowth in strains of Bacillus cereus by bacteriocin AS-48. Applied Environmental Microbiology 68, 1473-1477.
2. Adams, M.R. and Nout, M.J.R. (2001) Fermentation and Food Safety. Aspen Publishers Inc., Maryland. Adams,M.R. and Moss, M.O. (2000) Food Microbiology, 2nd edn. The Royal Society of Chemistry, Cambridge, UK.
3. Adioo, K.E., Nout, M.J.R. and Sarkar, P.K. (2006) Occurrence and fuction of yeasts in Asian indigenous fermented foods. FEMS Yeast Research 6, 30-39.
4. Alakomi, H-L., Skyttä, E., Saarela, M., Mattila-Sandholm, T., Latva-Kala, K. and Helander, I.M. (2000) Lactic acid permeabilizes gram-negative bacteria by disrupting the outer membrane. Applied Environmental Microbiology 66, 2001-2005.
5. Ariyapitipun, T., Mustapha, A. and Clarke, A.D. (2000) Survival of Listeria monocytogenes Scott A on vacuum-packaged raw beef treated with polylactic acid, lactic acid, and nisin. Journal of Food Protection 63, 131-136.
6. Axelsson, L.T., Chung, T.C., Dobrogosz, W.J. and Lindgren, S.E. (1989) Production of a broad spectrum antimicrobial substance by Lactobacillus reuteri. Microbial Ecology in Health and Disease 2, 131-136.
7. Banks, J.G., Board, R.G. and Sparks, N.H.C. (1986) Natural antimicrobial systems and their potential in food preservation of the future. Biotechnology Applied Biochemistry 8, 103-111.
8. Bennik, M.H.J., Smid, E.J. and Gorris, L.G.M. (1997) Vegetable associated Pediococcus parvulus produces pediocin PA-1. Applied Environmental Microbiology 63, 2074-2071.
9. Bennik, M.H.J., Van Overbeek, W., Smid, E.J. and Gorris, L.G.M. (1999) Biopreservation in modifi ed atmosphere stored mungbean spouts: the use of vegetable-associated bacteriocinogenic lactic acid bacteria to control the growth of Listeria monocytogenes. Letters in Applied Microbiology 28, 226-232.
10. Berry, E.D., Hutkins, R.W. and Mandigo, R.W. (1991) The use of a bacteriocin-producing Pediococcus acidilactici to control postprocessing Listeria monocytogenes contamination of frankfurters. Journal Food Protein 54, 681-690.
11. Bhunia, A.K., Johnson, M.C. and Ray, B. (1988) Purifi cation, characterization and antimicrobial spectrum of a bacteriocin produced by Pediococcus acidilactici. Journal of Applied Bacteriology 65, 261-268.
12. Bhunia, A.K., Johnson, M.C., Ray, B. and Kalchayanand, N. (1991) Mode of action of pediocin AcH from Pediococcus acidilactici H on sensitive bacterial strains. Journal of Applied Bacteriology 70, 25-30.
13. Blom, H. and Mörtvedt, C. (1991) Anti-microbial substances produced by food associated microorganisms. Biochemical Society Transactions 19, 694-698.
14. Brul, S. and Coote, P. (1999) Preservative agents in foods. Mode of action and microbial resistance mechanisms. International Journal of Food Microbiology 50, 1-17.
15. Buckenhüskes, H.J. (1993) Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities. FEMS Microbiology Reviews 12, 253-272.
16. Caplice, E. and Fitzgerald, G.F. (1999) Food fermentations: role of microorganisms in food production and preservation. International Journal of Food Microbiology 50, 131-149.
17. Cheigh, H.-S. and Park, K-Y. (1994) Biochemical, microbiological and nutritional aspects of kimchi (Korean fermented vegetable products). Critical Reviews in Food Science and Nutrition 34, 175-203.
18. Chen, C. and Liu, B.Y. (2000) Changes in major components of tea fungus metabolites during prolonged fermentation. Journal of Applied Microbiology, 89, 834-839.
19. Chen, G. and Russell, J.B. (1989) Transport of glutamine by Streptococcus bovis and conversion of glutamine to pyroglutamic acid and ammonia. Journal of Bacteriology 171, 2981-2985.
20. Chu, S.C. and Chen, C.S. (2006) Effects of origins and fermentation time on the antioxidant activities of Kombucha. Food Chemistry 98, 502-507.
21. Clark, D.S. and Takács, J. (1980) Gases as preservatives. In: Silliker, J.H. (ed.) Microbial Ecology of Foods, Academic Press, London, pp.70-180.
22. Cleveland, J., Montville, T.J., Nes, I.F. and Chikindas, M.L. (2001) Bacteriocins: safe, natural antimicrobials for food preservation. International Journal of Food Microbiology 71, 1-20.
23. Corsetti, A., Gobbetti, M. and Smacchi, E. (1996) Antibacterial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57. Food Microbiology 13, 447-456.
24. Corsetti, A., Gobbetti, M., Rossi, J. and Damiani, P. (1998) Antimould activity of sourdough lactic acid bacteria: identifi cation of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1.
25. Applied Microbiology and Biotechnology 50, 253-256.
26. Davies, E.A., Milne, C.F., Bevis, H.E., Potter, R.W., Harris, J.M., Williams, G.C., Thomas, L.V. and Delves-Broughton, J. (1999) Effective use of nisin to control lactic acid bacterial spoilage in vacuum-packed bologna-type sausage. Journal of Food Protection 62, 1004-1010.
27. De Vuyst, L. and Vandamme, E. (1994) Nisin, a lantibiotic produced by Lactococcus lactis subsp. lactis: properties, biosynthesis and applications. In: de Vuyst, L. and Vandamme, E. (eds) Bacteriocins of Lactic Acid Bacteria. Microbiology, Genetics and Applications. Blackie Academic and Professional, London, pp. 151-221.
28. Delves-Broughton, J., Blackburn, P., Evans, R.J. and Hugenholtz, J. (1996) Applications of the bacteriocin nisin. Antonie van Leeuwenhoek 69, 193-202.
29. Dobrogosz, W.J., Casas, I.A., Pagano, G.A., Talarico, T.L., Sjöberg, B-M. and Karlsson, M. (1989) Lactobacillus reuteri and the enteric microbiota. In: Norin, E. (ed.) The Regulatory and Protective Role of the Normal Microfl ora, Stockton Press, New York, pp. 283-292.
30. Doores, S. (1993) Organic acids. In: Davidson, P.M. and Branen, A.L. (eds) Antimicrobials in Foods. Marcel Dekker, New York, pp. 95-136.
31. Eklund, T. (1983) The antimicrobial effect of dissociated and undissociated sorbic acid at different pH levels. Journal of Applied Bacteriology 54, 383-389.
32. Elotmani, F. and Assobhei, O. (2004) In vitro inhibition of microbial fl ora of fi sh by nisin and lactoperoxidase system. Letters in Applied Microbiology 38, 60-65.
33. Ferreira, M.A. and Lund, B.M. (1996) The effect of nisin on Listeria monocytogenes in culture medium and long-life cottage cheese. Letters in Applied Microbiology 22, 433-438.
34. Foegeding, P.M., Thomas, A.B., Pilkington, D.H. and Klaenhammer, T.R. (1992) Enhanced control of Listeria monocytogenes by in situ-produced pediocin during dry fermented sausage production. Applied Environmental Microbiology 58, 884-890.
35. Fox, P.F. (1993) Cheese: an overview. In: Fox, P.F. (ed.), Cheese; Chemistry, Physics and Microbiology. Chapman and Hall, London, pp. 1-36.
36. Gálvez, A., Maqueda, M., Martínez-Bueno, M. and Valdivia, E. (1991) Permeation of bacterial cells, permeation of cytoplasmic and artifi cial membrane vesicles, and channel formation on lipid bilayers by peptide antibiotic AS-48. Journal of Bacteriology 173, 886-892.
37. Gänzle, M.G., Höltzel, A., Walter, J., Jung, G. and Hammes, W.P. (2000) Characterization of reutericyclin produced by Lactobacillus reuteri LTH2584. Applied Environmental Microbiology 66, 4325-4333.
38. Gao, Y., Jia, S., Gao, Q. and Tan, Z. (2010) A novel bacteriocin with a broad inhibitory spectrum produced by Lactobacillus sake C2, isolated from traditional Chinese fermented cabbage. Food Control 21, 76-81.
39. Gardner, N.J., Savard, T., Obermeier, P., Caldwell, G. and Champagne, C.P. (2001) 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.
40. Gobbetti, M. and Corsetti. A. (1997) Lactobacillus sanfrancisco, a key sourdough lactic acid bacterium: a review. Food Microbiology 14, 175-187.
41. Gourama, H. and Bullerman, L.B. (1995) Antimycotic and antiafl atoxigenic effect of lactic acid bacteria, a review. Journal of Food Protein 58, 1275-1280.
42. Grande, M.J., Lucas, R., Abriouel, H., Valdivia, E., Omar, N.B., Maqueda, M., Martínez-Bueno, M., Martínez-Canamero, M. and Gálvez, A. (2006) Inhibition of toxicogenic Bacillus cereus in rice-based foors by enterocin AS-48. International Journal of Food Microbiology 106, 185-194.
43. Greenwalt, C.J., Ledford, R.A. and Steinkraus, K.H. (1998) Determination and characterization of the antimicrobial activity of the fermented tea Kombucha. LWT-Food Science and Technology 31, 291-296.
44. Harris, L.J. (1998) The microbiology of vegetable fermentations. In: Wood, B.J.E. (ed.) Microbiology of Fermented Foods, 2nd edn. Blackie Academic and Professional, London, pp. 45-72.
45. Hastings, J.W., Sailer, M., Johnson, K., Roy, K.L., Vederase, J.C. and Stiles, M.E. (1991) Characterization of leucocin A-UAL 187 and cloning of the bacteriocin gene from Leuconostoc gelidum. Journal of Bacteriology 173, 7491-7500.
46. Holck, A., Axelsson, L., Birkeland, S.E., Aukrust, T. and Blom, H. (1992) Purifi cation and amino acid sequence of sakacin A, a bacteiociocin from Lactobacillus sake Lb706. Journal of General Microbiology 38, 2715-2720.
47. Höltzel, A., Gänzle, M.G., Nicholson, G.J., Hammes, W.P. and Jung, G. (2000) The fi rst low molecular weight antibiotic from lactic acid bacteria: reutericyclin, a new tetramic acid. Angewandte Chemie International Edition 39, 2766-2768.
48. Hurst, A. and Collins-Thompson, D.L. (1979) Food as a bacterial habitat, In: Alexander, M. (ed.) Advances in Microbial Ecology, Vol. 3, Plenum Publishing Corporation, New York, pp. 79-134.
49. Huttunen, E., Noro, K. and Yang, Z. (1995) Purifi cation and identifi cation of antimicrobial substances produced by two Lactobacillus casei strains. International Dairy Journal 5, 503-513.
50. Jack, R.W. and Sahl, H.G. (1995) Unique peptide modifi cations involved in the biosynthesis of lantibiotics. Trends in Biotechnology 13, 269-278.
51. Jay, J.M. (1996) Modern Food Microbiology, 5th edn. Chapman & Hall, New York. Jin, Y.K. and Park, Y.W. (1995) Effects of aging time and temperature on proteolysis of commercial goat milk cheeses produced in the United States. Journal of Dairy Science 78, 2598.
52. Joerger, M.C. and Klaenhammer, T.R. (1986) Characterization and purifi cation of helveticin J and evidence for a chromosomally determined bacteriocin produced by Lactobacillus helveticus 481. Journal of Bacteriology 167, 439-446.
53. Joerger, M.C. and Klaenhammer, T.R. (1990) Cloning, expression and nucleotide sequence of the Lactobacillus helveticus 481 gene encoding the bacteriocin helveticin. Journal of Bacteriology 171, 6339-6347.
54. Katina, K., Sauri, M., Alakomi, H.-L. and Mattila-Sandholm, T. (2002) Potential of lactic acid bacteria to inhibit rope spoilage in wheat sourdough bread. Lebensmittel-Wissenschaft und Technologie 35, 38-45.
55. Klaenhammer, T.R. (1993) Genetics of bacteriocins produced by lactic acid bacteria. FEMS Microbiology Reviews 12, 39-85.
56. Kreger-van Rij, N.J.W. (1984) The Yeasts. A Taxonomic Study. Elsevier, Amsterdam. Lavermicocca, P., Valerio, F., Evidente, A., Lazzaroni, S., Corsetti, A. and Gobbetti, M. (2000) Purifi cation and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B. Applied Environmental Microbiology 66, 4084-4090.
57. Lewus, C.B., Sun, S. and Montville, T.J. (1992) Production of an amylase-sensitive bacteriocin by an atypical Leuconostoc paramesenteroides strain. Applied Environmental Microbiology 58, 143-149.
58. López A.S. and Belloso, O.M. (2008) Use of nisin and other bacteriocins for preservation of dairy products. International Dairy Journal, 329-343.
59. Luchansky, J.B., Glass, K.A., Harsono, K.D., Degnan, A.J., Faith, N.G., Cauvin, B., Bater, B., Maurer, A.J. and Cassens, R.G. (1992) Genomic analysis of Pediococcus starter cultures used to control Listeria monocytogenes in turkey summer sausage. Applied Environmental Microbiology 58, 3053-3059.
60. Maisnier-Patin, S., Forni, E. and Richard, J. (1996) Purifi cation, partial characterization and mode of action of enterococcin EFS2, an antilisterial bacteriocin produced by a strain of Enterococcus faecalis isolated from a cheese. International Journal of Food Microbiology 30, 255-270.
61. Maqueda, M., Gálvez, A., Martínez-Bueno, M., Sánches-Barrena, J., González, C., Albert, A., Rico, M. and Valdivia, E. (2004) Peptide AS-48: prototype of a new class of cyclic bacteriocins. Current Protein Peptide Science 5, 399-416.
62. Mendoza, F., Maqueda, M., Gálvez, A., Martínez-Bueno, M. and Valdivia, E. (2002) Antilisterial activity of peptide AS-48 and study of changes induced in the cell envelope properties of an AS-48-adapted strain of Listeria monocytogenes. Applied Environmental Microbiology 68, 1473-1477.
63. Messens, W. and De Vuyst, L. (2002) Inhibitory substances produced by lactobacilli isolated from sourdoughs-a review. International Journal of Food Microbiology 72, 31-43.
64. Mo, H.Z., Xu, X.O., Yan, M.C. and Zhu, Y. (2005) Microbiological analysis and antibacterial effects of the indigenous fermented Puer tea. Agro Food Industry Hi-Tech, 16, 16-18.
65. Mo, D., Zhu, Y. and Chen, Z. (2008) Microbial fermented tea-a potential source of natural food preservatives. Trends in Food Science and Technology 19, 124-130.
66. Morot-Bizot, S.C., Talon, R. and Leroy, S. (2004) Development of a multiplex PCR for the identifi cation of Staphylococcus genus and four staphylococcal species isolated from food. Journal of Applied Microbiology 97, 1087-1094.
67. Munoz, A., Maqueda, M., Gálvez, A., Martínez-Bueno, M., Rodriguez, A. and Valdivia, E. (2004) Biocontrol of psychrotrophic enterotoxigenic Bacillus cereus in a non fat hard type cheese by an enterococcal strain-producing enterocin AS-48. Journal of Food Protection 67, 1517-1521.
68. Nes, I.F., Diep, D.B., Havarstein, L.S., Brurberg, M.B., Eijsink, V. and Holo, H. (1996) Biosynthesis of bacteriocins in lactic acid bacteria. Antonie van Leeuwenhoek 70, 113-128.
69. Nes, I.F., Holo, H., Fimland, G., Hauge, H.H. and Nissen-Meyer, J. (2000) Unmodifi ed peptide-bacteriocins (class II) produced by lactic acid bacteria. In: Dutton, C.J., Haxell, M.A., McArthur, H.A.I. and Wax, R.G. (eds), Peptide Antibiotics: Discovery, Modes of Action and Applications. Marcel Dekker, New York/Basel.
70. Nielsen, J.W., Dickson, J.S. and Crouse, J.D. (1990) Use of a bacteriocin produced by Pediococcus acidilactici to inhibit Listeria monocytogenes associated with fresh meat. Applied Environmental Microbiology 56, 2142-2145.
71. Nilsson, L., Gram, L. and Huss, H.H. (1999) Growth control of Listeria monocytogenes on cold-smoked salmon using a competitive lactic acid bacteria fl ora. Journal of Food Protection 62, 336-342.
72. Nout, M.J.R. (1995) Fungal interactions in food fermentations. Canadian Journal of Botany 73, 1291-1300.
73. Nout, M.J.R. and Rombouts, F.M. (1992) Fermentative preservation of plant foods. Journal of Applied Bacteriology Symposium Supplement 73, 136S-147S.
74. Ordonez, J.A., Hierro, E.M., Bruna, J.M. and de la Hoz, L. (1999) Changes in the components of dryfermented sausages during ripening. Critical Reviews in Food Science and Nutrition 39, 329-367.
75. O'Sullivan, L., Ross, R.P. and Hill, C. (2002) Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality. Biochimie 84, 593-604.
76. Paludan-Müller, C., Huss, H.H. and Gram, L. (1999) Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fi sh product and the role of garlic as substrate for fermentation. International Journal of Food Microbiology 46, 219-229.
77. Paludan-Müller, C., Huss, H.H. and Gram, L. (1999) Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fi sh product and the role of garlic as substrate for fermentation. International Journal of Food Microbiology 46, 219-229.
78. Paludan-Müller, C., Valyasevi, R., Huss, H.H. and Gram, L. (2002) Genotypic and phenotypic characterization of garlic-fermenting lactic acid bacteria isolated from som-fak, a Thai low-salt fermented fi sh product. Journal of Applied Microbiology, 92, 307-314.
79. Piard, J.C., Muriana, P.M., Desmazeaud, M.J. and Klaenhammer, T.R. (1992) Purifi cation and partial characterization of lacticin 481, a lanthionine-containing bacteriocin produced by Lactococcus lactis subsp. lactis CNRZ481. Applied Environmental Microbiology 58, 279-284.
80. Pucci, M.J., Vedamuthu, E.R., Kunka, B.S. and Vandenbergh, P.A. (1988) Inhibition of Listeria monocytogenes by using bacteriocin PA-1 produced by Pediococcus acidilactici PAC 1.0. Applied Environmental Microbiology 54, 2349-2353.
81. Radke-Mitchell, L. and Sandine, W.E. (1984) Associative growth and differential enumeration of Streptococcus thermophilus and Lactobacillus bulgaricus: a review. Journal of Food Protection 47, 245-248.
82. Rammelsberg, M., Muller, E. and Radler, F. (1990) Caseicin 80: purifi cation and characterization of a new bacteriocin from Lactobacillus casei. Archives of Microbiology 154, 249-252.
83. Ray, B. (1992) Bacteriocins of starter culture bacteria as food biopreservatives: an overview. In: Ray, B. and Daeschel, M. (eds), Food Biopreservatives of Microbial Origin. CRC Press, Boca Raton, Florida.
84. Rayman M.K., Aris, B. and Hurst, A. (1981) Nisin: a possible alternative or adjunct to nitrite in the preservation of meats. Applied Environmental Microbiology 41, 375-380.
85. Rosenquist, H. and Hansen, A. (1998) The antimicrobial effect of organic acids, sour dough and nisin against Bacillus subtilis and B. licheniformis isolated from wheat bread. Journal of Applied Microbiology 85, 621-631.
86. Ross, R.P., Morgan, S. and Hill, C. (2002) Preservation and fermentation: past, present and future. International Journal of Food Microbiology 79, 3-16.
87. Russell, J.B. (1992) Another explanation for the toxicity of fermentation acids at low pH: anion accumulation versus uncoupling. Journal of Applied Bacteriology 73, 363-370.
88. Ryan, M.P., Rea, M.C., Hill, C. and Ross, R.P. (1996) An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad spectrum bacteriocin, lacticin 3147. Applied Environmental Microbiology 62, 612-619.
89. Ryan, M.P., Meaney, W.J., Ross, R.P. and Hill, C. (1999) Evaluation of lacticin 3147 and a teat seal containing this bacteriocin for inhibition of mastitis pathogens. Applied Environmental Microbiology 64, 2287-2290.
90. Sahl, H.G. and Bierbaum, G. (1998) Lantibiotics: biosynthesis and biological activities of uniquely modifi ed peptides from gram-positive bacteria. Annual Reviews in Microbiology 52, 41-79.
91. Savard, T., Beaulieu, C., Gardner, N.J. and Champagne, C.P. (2002) Characterization of spoilage yeasts isolated from fermented vegetables and inhibition by lactic, acetic and propionic acids. Food Microbiology 19, 63-373.
92. Schillinger, U. and Lucke, F.-K. (1989) Antibacterial activity of Lactobacillus sake isolated from meat. Applied Environmental Microbiology 55, 1901-1906.
93. Schillinger, U., Kaya, M. and Lucke, F-K. (1991) Behaviour of Listeria monocytogenes in meat and its control by a bacteriocin-producing strain of Lactobacillus sake. Journal of Applied Bacteriology 70, 473-478.
94. Schved, F., Lalazar, A., Henis, Y. and Juven, B.J. (1993) Purifi cation, partial characterization and plasmidlinkage of pediocin SJ-1, a bacteriocin produced by Pediococcus acidilactici. Journal of Applied Microbiology 74, 67-77.
95. Sreeramulu, G., Zhu, Y. and Knol, W. (2000) Kombucha fermentation and its antimicrobial activity. Journal of Agricultural and Food Chemistry 48, 2589-2594.
96. Sreeramulu, G., Zhu, Y. and Knol, W. (2001) Characterization of antimicrobial activity in Kombucha fermentation. Acta Biotechnologica, 21, 49-56.
97. Steffen, C., Eberhard, P., Bosset, P.O. and Ruegg, M. (1993) Swiss-type varieties. In: P.F. Fox (ed.), Cheese, Chemistry, Physics and Microbiology, Vol. 2. Chapman & Hall, London, pp. 83-110.
98. Steinkraus, K.H. (1983) Lactic acid fermentation in the production of foods from vegetables, cereals and legumes. Antonie van Leeuwenhoek, 49, 337-348.
99. Steinkraus, K.H., Shapiro, K.B., Hotchkiss, J.H. and Mortlock, R.P. (1996) Investigations into the antibiotic activity of tea fungus/Kombucha beverage. Acta Biotechnologica, 16, 291-296.
100. Stevens, K.A., Sheldon, B.W., Klapes, N.A. and Klaenhammer, T.R. (1992) Effective treatment conditions on nisin inactivation of Gram negative bacteria. Journal of Food Protection 55, 763-766.
101. Sugihara, T.F., Kline, L. and Miller, M.W. (1971) Microorganisms of the San Francisco sour dough bread process. I. Yeasts responsible for the leavening action. Applied Microbiology 21, 456-458.
102. Sung, H-W., Chen, C-N., Liang, H-F. and Hong, M-H. (2003) A natural compound (reuterin) produced by Lactobacillus reuteri for biological-tissue fi xation. Biomaterials 24, 1335-1347.
103. Suomalainen, H. and Oura, E. (1971) Yeast nutrition and solute uptake. In: Rose, A.H. and Harrison, J.S. (eds), The Yeasts, Vol. 2, Physiology and Biochemistry of Yeasts, Academic Press, London, pp. 3-74.
104. Suomalainen, T.H. and Mäyrä-Mäkinen, A.M. (1999) Propionic acid bacteria as protective cultures in fermented milks and breads. Lait 79, 165-174.
105. Tang, J.S. and Gillevet, P.M. (2003) Reclassifi cation of ATCC 9341 from Micrococcus luteus to Kocuria rhizophila. International Journal of Systematic and Evolutionary Microbiology 53, 995-997.
106. Teoh, A.L., Heard, G. and Cox, J. (2004) Yeast ecology of Kombucha fermentation. International Journal of Food Microbiology 95, 119-126.
107. Valdez, G.F., de Giori, G.S., Garro, M., Mozzi, F. and Oliver, G. (1990) Lactic acid bacteria from naturally fermented vegetable. Microbiologie Aliments Nutrition 8, 175-179.
108. Waites, M.J., Morgan, N.L., Rockey, J.S. and Higton, G. (2001) Industrial Microbiology: An Introduction. Blackwell Science Ltd, Oxford. Wu, S.C., Yen, G.C., Wang, B.S., Chiu, C.K., Yen, W.J. and Chang, L.W. (2007) Antimutagenic and antimicrobial activities of pu-erh tea. LWT-Food Science and Technology 40, 506-512.
109. Xu, X.Q., Mo, H.Z., Yan, M.C. and Zhu, Y. (2007) Analysis of characteristic aroma of fungal fermented Fuzhuan brick-tea by gas chromatography/mass spectrophotometry. Journal of the Science of Food and Agriculture. 87, 1502-1504.
110. Yang, Z., Suomalainen, T., Mäyrä-Mäkinen, A. and Huttunen, E. (1997) Antimicrobial activity of 2-pyrrolidone-5-carboxylic acid produced by lactic acid bacteria. Journal of Food Protection 60, 786-790.