Overview of the Functional Lactic Acid Bacteria in Fermented Milk Products

Beneficial Microbes in Fermented and Functional Foods

Volumn , Issue , 2014, Pages 113-148

  Barretto Penna, Ana Lúcia ^a   de Paula, Aline Teodoro ^a   Casarotti, Sabrina Neves ^a   Silva, Luana Faria ^a   Diamantino, Vivian Ribeiro ^a   Todorov, Svetoslav Dimitrov ^b  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85177176990     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b17912-12     Document Type: Chapter

References (261)

1. Abd El-Salam, M.H., Saleh, F.A., Kholif, A.M., El-Sayed, E.M., Abdou, S.M., and El-Shibiny, S. 2004. Isolation and characterization of bacteriocins produced by Bifidobacterium lactis BB-12 and Bifidobacterium longum BB-46. In Ninth Egyptian Conference for Dairy Science and Technology, Cairo, Egypt, pp. 323–337.
2. Abriouel, H., Lucas, R., Ben Omar, N. et al. 2005. Enterocin AS-48RJ: A variant of enterocin AS-48 chromo­somally encoded by Enterococcus faecium RJ16 isolated from food. Systematic and Applied Microbiology 28:383–397.
3. 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 and Environmental Microbiology 68:1473–1477.
4. Aggarwal, J., Swami, G., and Kumar, M. 2013. Probiotics and their effects on metabolic diseases: An update. Journal of Clinical and Diagnostic Research 7:173–177.
5. Akuzawa, R. and Surono, I.S. 2002. Fermented milks/Asia. In Encyclopedia of Dairy Sciences, H. Roginski (ed.), pp. 1045–1049. London, U.K.: Academic Press.
6. Alanazi, A.S. 2013. The role of nutraceuticals in the management of autism. Saudi Pharmaceutical Journal 21:233–243.
7. Alhaj, O.A., Kanekanian, O.A., and Peters, A.C. 2007. Investigation on whey proteins profile of commercially available milk-based probiotics health drinks using fast protein liquid chromatography (FPLC). British Food Journal 109:469–480.
8. Al-Sheraji, S.H., Ismail, A., Manap, M.Y., Mustafa, S., Yusof, R.M., and Hassan, F.A. 2012. Hypocholesterolaemic effect of yoghurt containing Bifidobacterium pseudocatenulatum G4 or Bifidobacterium longum BB536. Food Chemistry 135:356–361.
9. Altay, F., Karbancıoglu-Güler, F., Daskaya-Dikmen, C., and Heperkan, D. 2013. A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteris­tics. International Journal of Food Microbiology 167:44–56.
10. Altonsy, M.O., Andrews, S.C., and Tuohy, K.M. 2010. Differential induction of apoptosis in human colonic carcinoma cells (Caco-2) by Atopobium, and commensal, probiotic and enteropathogenic bacteria: Mediation by the mitochondrial pathway. International Journal of Food Microbiology 137:190–203.
11. Al-Zoreky, N., Ayres, J.W., and Sandine, W.E. 1991. Antimicrobial activity of Microgard™ against food spoil­age and pathogenic microorganisms. Journal of Dairy Science 74:758–763.
12. Anand, S.K., Srinivasan, R.A., and Rao, L.K. 1984. Antimicrobial activity associated with Bifidobacterium bifidum-I. Cultured Dairy Products Journal 2:6–7.
13. Anand, S.K., Srinivasan, R.A., and Rao, L.K. 1985. Antimicrobial activity associated with Bifidobacterium bifidum-II. Cultured Dairy Products Journal 2:21–23.
14. Ananou, S., Valdivia, E., Martínez Bueno, M., Gálvez, A., and Maqueda, M. 2004. Effect of combined physico-chemical preservatives on enterocin AS-48 activity against the enterotoxigenic Staphylococcus aureus CECT 976 strain. Journal of Applied Microbiology 97:48–56.
15. Anastasiou, R., Georgalaki, M., Manolopoulou, E., Kandarakis, I., De Vuyst, L., and Tsakalidou, E. 2007. The performance of Streptococcus macedonicus ACA-DC 198 as starter culture for Kasseri cheese produc­tion. International Dairy Journal 17:208–217.
16. Aronsson, L., Huang, Y., Parini, P. et al. 2010. Decreased fat storage by Lactobacillus paracasei is associated with increased levels of angiopoietin-like 4 protein (ANGPTL4). PLoS One 5:1–7.
17. Ashar, M.N. and Chand, R. 2004. Antihypertensive peptides purified from milks fermented with Lactobacillus delbrueckii ssp. bulgaricus. Milchwissenschaft 59:14–17.
18. Avila, M., Calzada, J., Garde, S., and Nunez, M. 2007. Effect of a bacteriocin producing Lactococcus lac­tis strain and high-pressure treatment on the esterase activity and free fatty acids in Hispanico cheese. International Dairy Journal 17:1415–1423.
19. Ayad, E.H.E. 2009. Starter culture development for improving safety and quality of Dominati cheese. Food Microbiology 26:533–541.
20. Baek, E., Kim, H., Choi, H., Yoon, S., and Kim, J. 2012. Antifungal activity of Leuconostoc citreum and Weissella confusa in rice cakes. Journal of Microbiology 50:842–848.
21. Bamforth, C.W. 2005. Food, Fermentation and Micro-organisms. Oxford, U.K.: Blackwell Publishing Ltd.
22. Bastard, J.P., Maachi, M., Lagathu, C. et al. 2006. Recent advances in the relationship between obesity, inflam­mation, and insulin resistance. European Cytokine Network 17:4–12.
23. Beal, C., Skokanova, J., Latrille, E., Martin, N., and Corrieu, G. 1999. Combined effects of culture conditions and storage time on acidification and viscosity of stirred yogurt. Journal of Dairy Science 82:673–681.
24. Beermann, C. and Hartung, J. 2012. Current enzymatic milk fermentation procedures. European Food Research and Technology 235:1–12.
25. Ben Omar, N., Castro, A., Lucas, R. et al. 2004. Functional and safety aspects of Enterococci isolated from different Spanish foods. Systematic and Applied Microbiology 27:118–130.
26. Bertelsen, R.J., Brantsaeter, A.L., Magnus, M.C. et al. 2014. Probiotic milk consumption in pregnancy and infancy and subsequent childhood allergic diseases. Journal of Allergy Clinical Immunology 133(1):165–171.
27. Bhupathiraju, S.N. and Tucker, K.L. 2011. Coronary heart disease prevention: Nutrients, foods, and dietary patterns. Clinica Chimica Acta 412:1493–1514.
28. Bixler, S.L. and Mattapallil, J.J. 2013. Loss and dysregulation of Th17 cells during HIV infection. Clinical & Developmental Immunology 2013:1–9.
29. Bizani, D., Morrissy, J.A.C., Dominguez, A.P.M., and Brandelli, A. 2008. Inhibition of Listeria monocyto­genes in dairy products using the bacteriocin-like peptide cerein 8A. International Journal of Food Microbiology 121:229–233.
30. Bjorksten, B., Naaber, P., Sepp, E., and Mikelsaar, M. 1999. The intestinal microflora in allergic Estonian and Swedish 2-year-old children. Clinical and Experimental Allergy 29:342–346.
31. Bogovič Matijašić, B., Koman Rajšp, M., Perko, B., and Rogelj, I. 2007. Inhibition of Clostridium tyrobutyri­cum in cheese by Lactobacillus gasseri. International Dairy Journal 17:157–166.
32. Borody, T.J., Peattie, D., and Campbell, J. 2013. Therapeutic potential of the human gastrointestinal microbi­ome. Drug Development Research 74:385–392.
33. Botes, M., van Reenen, C.A., and Dicks, L.M.T. 2008. Evaluation of Enterococcus mundtii ST4SA and Lactobacillus plantarum 423 as probiotics by using a gastro-intestinal model with infant milk formula­tions as substrate. International Journal of Food Microbiology 128:362–370.
34. Boutrou, R. and Guéguen, T.M. 2005. Interests in Geotrichum candidum for cheese technology. International Journal of Food Microbiology 102:1–20.
35. Brasil. Ministério da Saúde. 1996. Portaria n. 29 de 22 de janeiro de 1996. Diário Oficial da União; Poder Executivo. http://www.anvisa.gov.br. Accessed 02 March, 2014.
36. Brudnak, M.A. 2002. Probiotics as an adjuvant to detoxification protocols. Medical Hypotheses 58:382–395.
37. Burgess, C.M., Smid, E.J., and van Sinderen, D. 2009. Bacterial vitamin B2, B11 and B12 overproduction: An overview. International Journal of Food Microbiology 133:1–7.
38. Burton, J.P., Drummond, B.K., Chilcott, C.N. et al. 2013. Influence of the probiotic Streptococcus salivarius strain M18 on indices of dental health in children: A randomized double-blind, placebo-controlled trial. Journal of Medical Microbiology 62:875–884.
39. Çaglar, E., Cildir, S.K., Ergeneli, S., Sandalli, N., and Twetman, S. 2006. Salivary mutans streptococci and lactobacilli levels after ingestion of the probiotic bacterium Lactobacillus reuteri ATCC 55730 by straws or tablets. Acta Odontologica Scandinavica 64:314–318.
40. Çaglar, E., Kuscu, O.O., Cildir, S.K., Kuvvetli, S.S., and Sandalli, N. 2008. A probiotic lozenge administered medical device and its effect on salivary mutans streptococci and lactobacilli. International Journal of Pediatric Dentistry 18:35–39.
41. Çaglar, E., Sandalli, N., Twetman, S., Kavaloglu, S., Ergeneli, S., and Selvi, S. 2005. Effect of yogurt with Bifidobacterium DN-173 010 on salivary mutans streptococci and lactobacilli in young adults. Acta Odontologica Scandinavica 63:317–320.
42. Capozzi, V., Menga, V., Digesu, A.M., De Vita, P., van Sinderen, D., Cattivelli, L., Fares, C., and Spano, G. 2011. Biotechnological production of vitamin B2-enriched bread and pasta. Journal of Agriculture and Food Chemistry 59:8013–8020.
43. Capozzi, V., Russo, P., Dueñas, M.T., López, P., and Spano, G. 2012. Lactic acid bacteria producing B-group vitamins: A great potential for functional cereals products. Applied Microbiology and Biotechnology 96:1383–1394.
44. Carcoba, R., Delgado, T., and Rodríguez, A. 2000. Comparative performance of a mixed strain starter in cow’s milk, ewe’s milk and mixtures of these milks. European Food Research and Technology 211:141–146.
45. Carey, C.M., Kostrzynska, M., Ojha, S., and Thompson, S. 2008. The effect of probiotics and organic acids on Shiga-toxin 2 gene expression in enterohemorrhagic Escherichia coli O157:H7. Journal of Microbiological Methods 73:125–132.
46. Carvalho, W., Silva, D.D.V., Canilha, L., and Mancilha, I.M. 2005. Aditivos alimentares produzidos por via fermentativa. Parte 1: ácidos orgânicos. Revista Analytica 1:70–76.
47. Castellazzi, A.M., Valsecchi, C., Caimmi, S. et al. 2013. Probiotics and food allergy. Italian Journal of Pediatrics 39:1–10.
48. Chandan, R.C. 2006. History and consumption trends. In Manufacturing Yogurt and Fermented Milks, R.C. Chandan (ed.), pp. 3–14. Ames, IA: Blackwell Publishing Professional.
49. Chandan, R.C. and Kilara, A. 2013. Antimicrobial activity and gastrointestinal infections. In Manufacturing Yogurt and Fermented Milk, R.C. Chandan and A. Kilara (eds.), pp. 460–465. Oxford, U.K.: John Wiley & Sons, Inc.
50. Charles, W.B. 2005. Vinegar. In Food, Fermentation and Micro-organisms, W.B. Charles (ed.), pp. 155–159. Oxford, U.K.: Blackwell Publishing Ltd.
51. Chaves, A.C.S.D., Fernandez, M., Lerayer, A.L.S., Mierau, I., Kleerebezem, M., and Hugenholtz, J. 2002. Metabolic engineering of acetaldehyde production by Streptococcus thermophilus. Applied Environmental Microbiology 68:5656–5662.
52. Cheikhyoussef, A., Pogori, N., Chen, H. et al. 2009. Antimicrobial activity and partial characterization of bacteriocin-like inhibitory substances (BLIS) produced by Bifidobacterium infantis BCRC 14602. Food Control 20:553–559.
53. Cheng, H. 2010. Volatile flavor compounds in yogurt: A review. Critical Reviews in Food Science and Nutrition 50:938–950.
54. Choi, J., Sabikhi, L., Hassan, A., and Anand, S. 2012. Bioactive peptides in dairy products. International Journal of Dairy Technology 65:1–12.
55. 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.
56. Cogan, T.M. and Beresford, T.P. 2002. Microbiology of hard cheese. In Dairy Microbiology Handbook, R.K. Robinson (ed.), pp. 515–557. Toronto, Ontario, Canada: John Wiley & Sons, Inc.
57. Collins, E.B. 1972. Biosynthesis of flavor compounds by microorganisms. Journal of Dairy Science 55:1022–1028.
58. Cotter, P.D., Hill, C., and Ross, R.P. 2005. Bacteriocins: Developing innate immunity for food. Nature Review in Microbiology 3:777–788.
59. Crowley, S., Mahony, J., and Sinderen, D.V. 2013. Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives. Trends in Food Science and Technology 33:93–109.
60. Cruz, A.G., Castro, W.F., and Faria, J.A.F. 2012. Probiotic yogurts manufactured with increased glucose oxi­dase levels: Post-acidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds. Journal of Dairy Science 95:2261–2269.
61. Curtis, L.T. and Patel, K. 2008. Nutritional and environmental approaches to preventing and treating autism and attention deficit hyperactivity disorder (ADHD): A review. Journal of Alternative and Complementary Medicine 14:79–85.
62. Dang, T.D.T., Vermeulen, A., Ragaert, P., and Devlieghere, F. 2009. A peculiar stimulatory effect of acetic and lactic acid on growth and fermentative metabolism of Zygosaccharomyces bailii. Food Microbiology 22:320–327.
63. De Dea Lindner, J., Penna, A.L.B., Demiate, I.M., Yamaguishi, C.T., Prado, R.S.M., and Parada, J.L. 2013. Fermented foods and human health benefits of fermented functional foods. In Fermentation Processes Engineering in the Food Industry, C.R. Soccol, A. Pandey, C. Larroche (eds.), pp. 263–297. Boca Raton, FL: CRC Press.
64. De Figueroa, R.M., Oliver, G., and De Cardenas, I.L.B. 2001. Influence of temperature on flavour compound production from, citrate by Lactobacillus rhamnosus ATCC 7469. Microbiology Research 155:257–262.
65. De Hertogh, G. 2008. Evidence for the involvement of infectious agents in the pathogenesis of Crohn’s disease. World Journal of Gastroenterology 14:845–852.
66. De Leonardis, A., Lopez, F., Nag, A., and Macciola, V. 2013. Occurrence and persistence of diacetyl in unfer­mented and fermented milks. European Food Research and Technology 236:691–697.
67. De Vuyst, L. and Vandamme, E. 1994. Bacteriocins of Lactic Acid Bacteria, p. 539. London, U.K.: Blackie.
68. Deegan, L.H., Cotter, P.D., Hill, C., and Ross, P. 2006. Bacteriocins: Biological tools for bio-preservation and shelf-life extension. International Dairy Journal 16:1058–1071.
69. Devlieghere, F., Vermeiren, L., and Debevere, J. 2004. New preservation technologies: Possibilities and limita­tions. International Dairy Journal 14:273–285.
70. Ding, S., Chi, M.M., Scull, B.P. et al. 2010. High-fat diet: Bacteria interactions promote intestinal inflammation which precedes and correlates with obesity and insulin resistance in mouse. PLoS One 5:e12191. doi: 10.1371/journal.pone.0012191.
71. Dionysius, D.A., Marschke, R.J., Wood, A.J. et al. 2000. Identification of physiologically functional peptides in dairy products. Australian Journal of Dairy Technology 55:103.
72. Donkor, O.N., Henriksson, A., Singh, T.K., Vasiljevic, T., and Shah, N.P. 2007b. ACE-inhibitory activity of probiotic yoghurt. International Dairy Journal 17:1321–1331.
73. Donkor, O.N., Henriksson, A., Vasiljevic, T., and Shah, N. 2007a. Proteolytic activity of dairy lactic acid bacte­ria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activ­ity in fermented milk. Lait 86:21–38.
74. Ejtahed, H.S., Mohtadi-Nia, J., Homayouni-Rad, A. et al. 2011. Effect of probiotic yogurt containing Lactobacillus acidophilus and Bifidobacterium lactis on lipid profile in individuals with type 2 diabetes mellitus. Journal of Dairy Science 94:3288–3294.
75. Ennahar, S., Asou, Y., Zendo, T., Sonomoto, K., and Ishizaki, A. 2001. Biochemical and genetic evidence for production of enterocins A and B by cheese-isolated Enterococcus faecium WHE 81. International Journal of Food Microbiology 70:291–301.
76. Ennahar, S., Assobhei, O., and Hasselmann, C. 1998. Inhibition of Listeria monocytogenes in a smear-surface soft cheese by Lactobacillus plantarum WHE 92, a pediocin AcH producer. Journal of Food Protection 61:186–191.
77. Erdmann, K., Cheung, B.W.Y., and Schröder, H. 2008. The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease. Journal of Nutritional Biochemistry 19:643–654.
78. FAO/WHO. 2002. Food and Agriculture Organization of the United Nations, FAO, World Health Organization, WHO. Guidelines for the evaluation of probiotics in food. FAO/WHO: London, Ontario, Canada.
79. Farias, M.E., Faria, R.N., de Ruiz Holgado, A.P., and Sesma, F. 1996. Purification and N-terminal amino acid sequence of enterocin CRL 35, a ‘pediocin-like’ bacteriocin produced by Enterococcus faecium CRL 35. Letters in Applied Microbiology 22:417–419.
80. Farnworth, E.R. and Mainville, I. 2008. Kefir—A fermented milk product. In Handbook of Fermented Functional Foods, E.R. Farnworth (ed.), pp. 89–116. Boca Raton, FL: CRC Press/Taylor & Francis Group.
81. Fernandes, R. 2009. Microbiology Handbook Dairy Products. Surrey, U.K.: Leatherhead Publishing.
82. Fernandez-Garcia, E. and McGregor, J.U. 1994. Determination of organic acids during the fermentation and cold storage of yogurt. Journal of Dairy Science 77:2934–2939.
83. Finegold, S.M., Dowd, S.E., Gontcharova, V. et al. 2010. Pyrosequencing study of fecal microflora of autistic and control children. Anaerobe 16:444–453.
84. Flichy-Fernandez, A.J., Alegre-Domingo, T., Penarrocha-Oltra, D., and Penarrocha-Diago, M. 2010. Probiotic treatment in the oral cavity: An update. Medicina Oral, Patologia Oral y Cirugia Bucal 15:667–680.
85. Florou-Paneri, P., Christaki, E., and Bonos, E. 2013. Lactic acid bacteria as source of functional ingredients. In Lactic Acid Bacteria—R & D for Food, Health and Livestock Purposes, M. Kongo (ed.), pp. 589–614. Rijeka, Croatia: InTech.
86. Foulquié-Moreno, M.R., Rea, M.C., Cogan, T.M., and De Vuyst, L. 2003. Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture. International Journal of Food Microbiology 81:73–84.
87. Foulquié-Moreno, M.R., Sarantinopoulos, P., Tsakalidou, E., and De Vuyst, L. 2006. The role and application of enterococci in food and health. International Journal of Food Microbiology 106:1–24.
88. Franz, C.M.A.P., Schillinger, U., and Holzapfel, W.H. 1996. Production and characterization of enterocin 900, a bacteriocin produced by Enterococcus faecium BFE 900 from black olives. International Journal of Food Microbiology 29:255–270.
89. Franz, C.M.A.P., Stiles, M.E., Schleifer, K.H., and Holzapfel, W.H. 2003. Enterococci in foods—A conundrum for food safety. International Journal of Food Microbiology 88:105–122.
90. Franz, C.M.A.P., van Belkum, M.J., Holzapfel, W.H., Abriouel, H., and Galvez, A. 2007. Diversity of entero­coccal bacteriocins and their grouping in a new classification scheme. FEMS Microbiology Reviews 31:293–310.
91. Frenkel, M., Abrams, D.I., Ladas, E.J. et al. 2013. Integrating dietary supplements into cancer care. Integrative Cancer Therapies 12:369–384.
92. Gadaga, T.H., Viljoen, B.C., and Narvhus, J.A. 2007. Volatile organic compounds in naturally fermented milk and milk fermented using yeasts, lactic acid bacteria and their combinations as starter cultures. Food Technology and Biotechnology 45:195–200.
93. Gallardo-Escamilla, F.J., Kelly, A.L., and Delahunty, C.M. 2005. Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk. Journal Dairy of Science 88:3745–3753.
94. Gálvez, A., Maqueda, M., Valdivia, E., Quesada, A., and Montoya, E. 1986. Characterization and partial puri­fication of a broad spectrum antibiotic AS-48 produced by Streptococcus faecalis. Canadian Journal of Microbiology 32:765–771.
95. Ganzle, M.G. and Schwab, C. 2009. Ecology of exopolysaccharide formation by lactic acid bacteria: Sucrose utilization, stress tolerance, and biofilm formation. In Bacterial Polysaccharides: Current Innovations and Future Trends, M. Ullrich (ed.), pp. 263–278. Bremen, Germany: Caister Academic Press.
96. Garriga, M., Hugas, M., Aymerich, T., and Monfort, J.M. 1993. Bacteriocinogenic activity of Lactobacilli from fermented sausages. Journal of Applied Bacteriology 75:142–148.
97. Gaspar, P., Carvalho, A.L., Vingac, S., Santos, H., and Neves, A.R. 2013. From physiology to systems meta­bolic engineering for the production of biochemicals by lactic acid bacteria. Biotechnology Advances 31:764–788.
98. Gay, O.T.G., Melián, W.A., Figueredo, M.R., Morales, A.V., and Rosado, J.A.B. 2011. Effects of treatment with Compvit B, orotic acid or their combination on the recovery of spatial memory in rats with fimbria-fornix lesion. Revista Cubana de Investigaciones Biomédicas 30:194–207.
99. Georgala, A.I.K., Tsakalidou, E., Kandarakis, I., and Kalantzopoulos, G. 1995. Flavour production in ewe’s milk and ewe’s milk yoghurt, by single strains and combinations of Streptococcus thermophi­lus and Lactobacillus delbrueckii subsp. bulgaricus, isolated from traditional Greek yoghurt. Le Lait 75:271–283.
100. Georgalaki, M.D., Van den Berghe, E., Kritikos, D. et al. 2002. Macedocin: A food grade lantibiotic pro­duced by Streptococcus macedonicus ACA-DC 198. Applied and Environmental Microbiology 68:5891–5903.
101. Geuking, M.B., Cahenzli, J., Lawson, M.A.E. et al. 2011. Intestinal bacterial colonization induces mutualistic regulatory T cell responses. Immunity 34:794–806.
102. Ghanbari, M., Domig, M.J.K.J., and Kneifel, W. 2013. Seafood biopreservation by lactic acid bacteria—A review. LWT—Food Science and Technology 54:315–324.
103. Giraffa, G. 1995. Enterococcal bacteriocins: Their potential use as anti-Listeria factors in dairy technology. Food Microbiology 12:291–299.
104. Giraffa, G. 2002. Enterococci from foods. FEMS Microbiology Reviews 26:163–171.
105. Giraffa, G. 2003. Functionality of enterococci in dairy products. International Journal of Food Microbiology 88:215–222.
106. Gómez-Ruiz, J.A., Ramos, M., and Recio, I. 2002. Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures. International Dairy Journal 12:697–706.
107. Gore, C., Custovic, A., Tannock, G.W. et al. 2012. Treatment and secondary prevention effects of the probiotics Lactobacillus paracasei or Bifidobacterium lactis on early infant eczema: Randomized controlled trial with follow-up until age 3 years. Clinical and Experimental Allergy 42:112–122.
108. Graham, A.F. and Lund, B.M. 1986. The effect of citric acid on growth of proteolytic strains of Clostridium botulinum. Journal of Applied Bacteriology 61:39–49.
109. Grattepanche, F., Miescher-Schwenninger, S., Meile, L., and Lacroix, C. 2008. Recent development in cheese culture with protective and probiotic functionalities. Dairy Science and Technology 88:421–444.
110. Grosse, C., Scherer, J., Koch, D., Otto, M., Taudte, N., and Grass, G. 2006. A new ferrous iron-uptake trans­porter, EfeU (YcdN), from Escherichia coli. Molecular Microbiology 62:120–131.
111. Groux, M. 1973. Study on the components of yoghurt flavor. Lait 53:146–153.
112. Guerra, N.P., Agrasar, A.T., Macías, C.L., Bernárdez, P.F., and Castro, L.P. 2007. Dynamic mathematical mod­els to describe the growth and nisin production by Lactococcus lactis subsp. lactis CECT 539 in both batch and re-alkalized fed-batch cultures. Journal of Food Engineering 82:103–113.
113. Güler, Z. and Gürsoy-Balcı, A.C. 2011. Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes’, goats’ milk and their mixture using two different commercial starter cultures during refrigerated storage. Food Chemistry 127:1065–1071.
114. Guglielmotti, D.M., Marcó, M.B., Golowczycb, M., Reinheimer, J.A., and Quiberoni, A.D.L. 2007. Probiotic potential of Lactobacillus delbrueckii strains and their phage resistant mutants. International Dairy Journal 17:916–925.
115. Guler, Z. 2007. Changes in salted yoghurt during storage. International Journal of Food Science and Technology 42:235–245.
116. Hansen, J.N. 1993. Antibiotic synthesized by posttranslational modification. Annual Review in Microbiology 47:535–564.
117. Haque, E. and Chand, R. 2008. Antihypertensive and antimicrobial bioactive peptides from milk proteins. European Food Research Technology 227:7–15.
118. Hasan, F., Shah, A.A., and Hameed, A. 2006. Industrial applications of microbial lipases. Enzyme and Microbial Technology 39:235–251.
119. Hayes, M., Ross, R.P., Fitzgerald, G.F., and Stanton, C. 2007. Putting microbes to work: Dairy fermentation, cell factories and bioactive peptides. Part I: Overview. Biotechnology Journal 2:426–434.
120. Helland, M.H., Wicklund, T., and Narvhus, J.A. 2004. Growth and metabolism of selected strains of probiotic bacteria in milk- and water-based cereal puddings. International Dairy Journal 14:957–965.
121. Hendren, R.L. 2013. Autism: Biomedical complementary treatment approaches. Child and Adolescent Psychiatric Clinics of North America 22:443–456.
122. Heng, N.C.K., Wescombre, P.A., Burton, J.P., Jack, R.W., and Tagg, J.R. 2007. The diversity of bacteriocins in gram-positive bacteria bacteriocins. In Ecology and Evolution, M.A. Riley and M.A. Chavan (eds.), pp. 5–18. Berlin, Germany: Springer.
123. Henick-Kling, T. 1995. Control of malo-lactic fermentation in wine: Energetics, flavor modification and meth­ods of starter culture preparation. Journal Applied Bacteriology—Symposium Supplement 79:29–37.
124. Hillman, J.D., McDonell, E., Hillman, C.H., Zahradnik, R.T., and Soni, M.G. 2009. Safety assessment of ProBiora3, a probiotic mouthwash: Subchronic toxicity study in rats. International Journal of Toxicology 28:357–367.
125. Holzapfel, W.H., Huisin’t Veld, J.H.J., Persin, C., and Kasper, H. 1998. Gut flora and protection mecha­nisms. Proceedings of the International Yakult Symposium – 14 May 1997, Bonn, Germany–Probiotics. International Journal of Food Microbiology 41:83.
126. Hotamisligil, G.S. 2006. Inflammation and metabolic disorders. Nature 444:860–867.
127. Huang, W.Y., Davidge, S.T., and Wu, J. 2013. Bioactive natural constituents from food sources—Potential use in hypertension prevention and treatment. Critical Reviews in Food Science and Nutrition 53:615–630.
128. Huang, Y. and Zheng, Y. 2010. The probiotic Lactobacillus acidophilus reduces cholesterol absorption through the down-regulation of Niemann-Pick C1-like 1 in Caco-2 cells. British Journal of Nutrition 103:473–478.
129. Hutkins, W.R. 2006. Microbiology and Technology of Fermented Foods. Oxford, U.K.: Blackwell Publishing.
130. Iannitti, T. and Palmieri, B. 2010. Therapeutical use of probiotic formulations in clinical practice. Clinical Nutrition 29:701–725.
131. Irigoyen, A., Ortigosa, M., García, S., Ibanez, F.C., and Torre, P. 2012. Comparison of free amino acids and volatile components in three fermented milks. Society of Dairy Technology 654:1–7.
132. Iseppi, R., Pilati, F., Marini, M. et al. 2008. Anti-Listerial activity of a polymeric film coated with hybrid coat­ings doped with Enterocin 416K1 for use as bioactive food packaging. International Journal of Food Microbiology 123:281–287.
133. Isolauri, E., Kalliomaki, M., Laitinen, K., and Salminen, S. 2008. Modulation of the maturing gut barrier and microbiota: A novel target in allergic disease. Current Pharmaceutical Design 14:1368–1375.
134. Izco, J.S.M., Tormo, M.N., and Nez-Flores, R.J. 2002. Development of a CE method to analyze organic acids in dairy products application to study the metabolism of heat-shocked spores. Journal of Agriculture Food Chemistry 50:1765–1773.
135. Izquierdo, E., Marchioni, E., Aoude-Werner, D., Hasselmann, C., and Ennahar, S. 2009. Smearing of soft cheese with Enterococcus faecium WHE 81, a multi-bacteriocin producer, against Listeria monocyto­genes. Food Microbiology 26:16–20.
136. Kang, K.H., Shin, H.J., Park, Y.H., and Lee, T.S. 1989. Studies on the antibacterial substances produced by lactic acid bacteria: Purification and some properties of antibacterial substance ‘Bifilong’ produced by B. longum. Korean Dairy Science 1:204–216.
137. Khan, A.A., Shrivastava, A., and Khurshid, M. 2012. Normal to cancer microbiome transformation and its implication in cancer diagnosis. Biochimica et Biophysica Acta—Reviews on Cancer 1826:331–337.
138. Klaenhammer, T.R. 1993. Genetics of bacteriocin produced by lactic acid bacteria. In Fourth Symposium on Lactic Acid Bacteria—Genetics, Metabolism and Applications, Noordwijkerhout, the Netherlands, September 5–9, 1993.
139. Klatt, N.R., Canary, L.A., Sun, X. et al. 2013. Probiotic/prebiotic supplementation of antiretrovirals improves gastrointestinal immunity in SIV-infected macaques. Journal of Clinical Investigation 123:903–907.
140. Kleerebezem, M. and Hugenholtz, J. 2003. Metabolic pathway engineering in lactic acid bacteria. Current Opinion in Biotechnology 14:232–237.
141. Knoetze, H., Todorov, S.D., and Dicks, L.M.T. 2008. A class IIa peptide from Enterococcus mundtii inhibits bacteria associated with otitis media. International Journal of Antimicrobial Agents 31:228–234.
142. Kondo, S., Xiao, J.Z., Satoh, T. et al. 2010. Antiobesity effects of Bifidobacterium breve strain B-3 supplemen­tation in a mouse model with high-fat diet-induced obesity. Bioscience, Biotechnology, and Biochemistry 74:1656–1661.
143. Korhonen, H. and Pihlanto-Leppälä, A. 2003. Food-derived bioactive peptide—Opportunities for designing future foods. Current Pharmaceutical Design 9:1297–1308.
144. Kotzampassi, K. and Giamarellos-Bourboulis, E.J. 2012. Probiotics for infectious diseases: More drugs, less dietary supplementation. International Journal of Antimicrobial Agents 40:288–296.
145. Kumar, M., Nagpal, R., Verma, V. et al. 2013. Probiotic metabolites as epigenetic targets in the prevention of colon cancer. Nutrition Reviews 71:23–34.
146. Kumar, R., Grover, S., and Batish, V.K. 2011. Hypocholesterolaemic effect of dietary inclusion of two putative probiotic bile salt hydrolase-producing Lactobacillus plantarum strains in Sprague-Dawley rats. British Journal of Nutrition 105:561–573.
147. Kurmann, J.A., Rasic, J.L., and Kroger, M. 1992. Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey, and related Products. New York: Van Nostrand Reinhold Co.
148. Kykkidou, S., Pournis, N., Kostoula, O.K., and Savvaidis, I.N. 2007. Effects of treatment with nisin on the microbial flora and sensory properties of a Greek soft acid-curd cheese stored aerobically at 4°C. International Dairy Journal 17:1254–1258.
149. Larsen, N., Vogensen, F.K., Van Den Berg, F.W.J. et al. 2010. Gut microbiota in human adults with type 2 dia­betes differs from non-diabetic adults. PLoS One 5:1–10.
150. LeBlanc, J.G., Laino, J.E., Del Valle, M.J. et al. 2011. B-group vitamin production by lactic acid bacteria—Current knowledge and potential applications. Journal of Applied Microbiology 111:1297–1309.
151. LeBlanc, J.G., Milani, C., Giori, G.S., Sesma, F., van Sinderen, D., and Ventura, M. 2013. Bacteria as vitamin suppliers to their host: A gut microbiota perspective. Current Opinion in Biotechnology 24:160–168.
152. Lee, H.Y., Park, J.H., Seok, S.H. et al. 2006. Human originated bacteria, Lactobacillus rhamnosus PL60, pro­duce conjugated linoleic acid and show anti-obesity effects in diet-induced obese mice. Biochimica et Biophysica Acta 1761:736–744.
153. Lee, K., Paek, K., Lee, H.Y., Park, J.H., and Lee, Y. 2007. Antiobesity effect of trans-10, cis-12-conjugated linoleic acid-producing Lactobacillus plantarum PL62 on diet-induced obese mice. Journal of Applied Microbiology 103:1140–1146.
154. Leroy, F. and De Vuyst, L. 2004. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science and Technology 15:67–78.
155. Leroy, F., Foulquié-Moreno, M.R., and De Vuyst, L. 2003. Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation. International Journal of Food Microbiology 88:235–240.
156. Liu, S.N., Han, Y., and Zhou, Z.J. 2011. Lactic acid bacteria in traditional fermented Chinese foods. Food Research International 44:643–651.
157. Liu, S.Q. 2003. Review article: Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentations. International Journal of Food Microbiology 83:115–131.
158. Loessner, M., Guenther, S., Steffan, S., and Scherer, S. 2003. A pediocin-producing Lactobacillus plantarum strain inhibits Listeria monocytogenes in a multispecies cheese surface microbial ripening consortium. Applied Environmental Microbiology 69:1854–1857.
159. Lye, H.S., Rahmat-Ali, G.R., and Liong, M.T. 2010. Mechanisms of cholesterol removal by lactobacilli under conditions that mimic the human gastrointestinal tract. International Dairy Journal 20:169–175.
160. Madureira, A.R., Tavares, T., Gomes, A.M.P., Pintado, M.E., and Malcata, F.X. 2010. Invited review: Physiological properties of bioactive peptides obtained from whey proteins. Journal of Dairy Science 93:437–455.
161. Maisnier-Patin, S., Forni, E., and Richard, J. 1996. Purification, partial characterisation 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.
162. Masuda, T., Hidaka, A., Kondo, N., and Itoh, T. 2005. Intracellular enzyme activities and autolytic proper­ties of Lactobacillus acidophilus and Lactobacillus gasseri. Food Science and Technology Research 11:328–31.
163. Mckinley, M.C. 2005. The nutrition and health benefits of yoghurt. International Journal of Dairy Technology 58:1–12.
164. Meena, B., Aparna, V., and Leora, A.S. 2004. Factors affecting the antilisterial effects of nisin in milk. International Journal of Food Microbiology 97:215–219.
165. Mego, M., Holec, V., Drgona, L., Hainova, K., Ciernikova, S., and Zajac, V. 2013. Probiotic bacteria in can­cer patients undergoing chemotherapy and radiation therapy. Complementary Therapies in Medicine 21:712–723.
166. Meira, S.M.M., Helfer, V.E., Velho, R.V., Lopes, F.C., and Brandelli, A. 2012. Probiotic potential of Lactobacillus spp. isolated from Brazilian regional ovine cheese. Journal of Dairy Research 79:119–127.
167. Miguel, M., Recio, I., Ramos, M., Delgado, M.A., and Aleixandre, M.A. 2006. Antihypertensive effect of peptides obtained from Enterococcus faecalis fermented milk in rats. Journal of Dairy Science 89:3352–3359.
168. Ming, X. and Daeschel, M.A. 1995. Correlation of cellular phospholipid content with nisin resistance of Listeria monocytogenes Scott A. Journal of Food Protection 4:352–454.
169. Mitra, S., Chakrabartty, P.K., and Biswas, S.R. 2010. Potential production and preservation of dahi by Lactococcus lactis W8, a nisin-producing strain. LWT—Food Science and Technology 43:337–342.
170. Miyoshi, M., Ogawa, A., Higurashi, S., and Kadooka, Y. 2014. Anti-obesity effect of Lactobacillus gasseri SBT2055 accompanied by inhibition of pro-inflammatory gene expression in the visceral adipose tissue in diet-induced obese mice. European Journal of Nutrition 53(2):599–606.
171. Molimard, P. and Spinnler, H.E. 1996. Review: Compound involved in the flavor of surface mold-ripened cheeses: Origins and properties. Journal Dairy of Science 79:169–184.
172. Moroti, C., Magri, L.S., Costa, M.R., Cavallini, D.C.U., and Sivieri, K. 2012. Effect of the consumption of a new symbiotic shake on glycemia and cholesterol levels in elderly people with type 2 diabetes mellitus. Lipids in Health and Disease 11:1–8.
173. Mu, Z., Yang, X., and Yuan, H. 2012. Detection and identification of wild yeast in Koumiss. Food Microbiology 31:301–308.
174. Muller, T., Ulrich, A., Ott, E.M., and Muller, M. 2001. Identification of plant-associated enterococci. Journal of Applied Microbiology 91:268–278.
175. Muriana, P.M. 1996. Bacteriocin for control of Listeria spp. in food. Journal of Food Protection 59(Suppl.): 54–63.
176. Murray, B.E. 1990. The life and times of the Enterococcus. Clinical Microbiology Reviews 3:46–65.
177. Nagaoka, S., Futamura, Y., Miwa, K. et al. 2001. Identification of novel hypocholesterolemic peptides derived from bovine milk b-lactoglobulin. Biochemistry and Biophysics Research Communication 281:11–17.
178. Naghmouchi, K., Kheadr, E., Lacroix, C., and Fliss, I. 2007. Class I/Class IIa bacteriocin cross-resistance phe­nomenon in Listeria monocytogenes. Food Microbiology 24:718–727.
179. Nagpal, R., Behare, P.V., Kumar, M. et al. 2012. Milk, milk products, and disease free health: An updated over­view. Critical Reviews in Food Science and Nutrition 52:321–333.
180. Nanau, R.M. and Neuman, M.G. 2012. Nutritional and probiotic supplementation in colitis models. Digestive Diseases and Sciences 57:2786–2810.
181. Ng, S.C., Hart, A.L., Kamm, M.A., Stagg, A.J., and Knight, S.C. 2009. Mechanisms of action of probiotics: Recent advances. Inflammatory Bowel Diseases 15:300–310.
182. Nieto-Arribas, P., Seseña, S., Poveda, J.M., Palop, L., and Cabezas, L. 2010. Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture. Food Microbiology 27:85–93.
183. Nuñez, M., Rodríquez, J.L., García, E., Gaya, P., and Medina, M. 1997. Inhibition of Listeria monocytogenes by enterocin 4 during the manufacture and ripening of Manchego cheese. Journal of Applied Microbiology 83:671–677.
184. O’Keeffe, T., Hill, C., and Ross, R.P. 1999. Characterization and heterologous expression of the genes encod­ing enterocin A production, immunity, and regulation in Enterococcus faecium DPC1146. Applied and Environmental Microbiology 65:1506–1515.
185. Olasupo, N.A., Schillinger, U., Franz, C.M., and Holzapfel, W.H. 1994. Bacteriocin production by Enterococcus faecium NA01 from Fwara, a fermented skimmed cow milk product from West Africa. Letters of Applied Microbiology 19:438–441.
186. Oliveira, R.P.S., Perego, P., Oliveira, M.N., and Converti, A. 2012a. Effect of inulin on the growth and metabo­lism of a probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus. LWT—Food Science and Technology 47:358–363.
187. Oliveira, R.P.S., Torres, B.R., Perego, P., Oliveira, M.N., and Converti, A. 2012b. Co-metabolic models of Streptococcus thermophilus in co-culture with Lactobacillus bulgaricus or Lactobacillus acidophilus. Biochemical Engineering Journal 62:62–69.
188. Ooi, L.G., Ahmad, R., Yuen, K.H., and Liong, M.T. 2011. Lactobacillus acidophilus CHO-220 and inulin reduced plasma total cholesterol and low-density lipoprotein cholesterol via alteration of lipid transport­ers. Journal of Dairy Science 94:2658–2658.
189. Osterlund, P., Ruotsalainen, T., Korpela, R. et al. 2007. Lactobacillus supplementation for diarrhoea related to chemotherapy of colorectal cancer: A randomised study. British Journal of Cancer 97:1028–1034.
190. 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.
191. Ott, A., Germond, J.E., Baumgartner, M., and Chaintreau, A. 1999. Aroma comparisons of traditional and mild yogurts: Headspace gas chromatography quantification of volatiles and origin of α-diketones. Journal of Agricultural and Food Chemistry 47:2379–2385.
192. Ozer, B. 2006. Production of concentrated products. In Fermented Milks, A.Y. Tamime (ed.), pp. 53–70. Oxford, U.K.: Blackwell Science Ltd.
193. Pagliaro, G. and Battino, M. 2010. The use of probiotics in gastrointestinal diseases. Mediterranean Journal of Nutrition and Metabolism 3:105–113.
194. Pala, V., Sieri, S., Berrino, F. et al. 2011. Yogurt consumption and risk of colorectal cancer in the Italian European prospective investigation into cancer and nutrition cohort. International Journal of Cancer 129: 2712–2719.
195. Panwar, H., Rashmi, H.M., Batish, V.K., and Grover, S. 2013. Probiotics as potential biotherapeutics in the management of type 2 diabetes—Prospects and perspectives. Diabetes Metabolism Research and Reviews 29:103–112.
196. Parente, E. and Ricciardi, A. 1999. Production, recovery and purification of bacteriocins from lactic acid bac­teria. Applied Microbiology and Biotechnology 52:628–638.
197. Patel, A., Shah, N., and Prajapati, J.B. 2013. Clinical appliance of probiotics in the treatment of Helicobacter pylori infection—A brief review. Journal of Microbiology, Immunology and Infection. Epub ahead of print. doi:10.1016/j.jmii.2013.03.010.
198. Pingitore, E.V., Todorov, S.D., Sesma, F., and Franco, B.D.G.M. 2012. Application of bacteriocinogenic Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch in the control of Listeria monocyto­genes in fresh Minas cheese. Food Microbiology 32:38–47.
199. Pinto, S.M., Clemente, M.G., and Abreu, L.R. 2009. Behaviour of volatile compounds during the shelf life of yoghurt. International Journal of Dairy Technology 62:215–223.
200. Pongtharangkul, T. and Demirci, A. 2004. Evaluation of agar well diffusion method for nisin quantification. Journal of Applied Microbiology and Biotechnology 65:268–272.
201. Pourahmad, R. and Assadi, M.M. 2005. Yoghurt production by Iranian native starter cultures. Nutrition and Food Science 35:410–415.
202. Powell, J.E., Witthuhn, R.C., Todorov, S.D., and Dicks, L.M.T. 2007. Characterization of bacteriocin ST8KF produced by a kefir isolate Lactobacillus plantarum ST8KF. International Dairy Journal 17:190–198.
203. Prajapati, J.B. and Nair, B.M. 2008. The history of fermented foods. In Handbook of Fermented Functional Foods, E.R. Farnworth (ed.), pp. 1–22. Boca Raton, FL: CRC Press/Taylor & Francis Group.
204. Pyar, H., Liong, M.T., and Peh, K.K. 2013. Recent advances in probiotics and biomedical applications. Journal of Medical Sciences 13:601–614.
205. Raghavendra, P. and Halami, P.M. 2009. Screening, selection and characterization of phytic acid degrading lactic acid bacteria from chicken intestine. International Journal of Food Microbiology 15:129–134.
206. Ramyasree, S. and Dutta, J.R. 2013. The effect of process parameters in enhancement of lipase produc­tion by co-culture of lactic acid bacteria and their mutagenesis study. Biocatalysis and Agricultural Biotechnology 2:393–398.
207. Rautava, S., Arvilommi, H., and Isolauri, E. 2006. Specific probiotics in enhancing maturation of IgA responses in formula-fed infants. Pediatric Research 60:221–224.
208. Reis, J.A., Paula, A.T., Casarotti, S.N., and Penna, A.L.B. 2012. Lactic acid bacteria antimicrobial compounds: Characteristics and applications. Food Engineering Reviews 4:124–140.
209. Reviriego, C., Fernandez, L., and Rodrigues, J.M. 2007. A food-grade system for production of pediocin PA-1 in nisin-producing and non-nisin-producing Lactococcus lactis strains: Application to inhibit Listeria growth in a cheese model system. Journal of Food Protection 11:2460–2694.
210. Richards, M.E., Xing, D.K.L., and King, T.P. 1995. Activity of p-aminobenzoic acid compared with other organic acids against selected bacteria. Journal of Applied Bacteriology 78:209–215.
211. Robinson, R.K. 2002a. Fermented milks/yoghurt, role of starter cultures. In Encyclopedia of Dairy Sciences, H. Roginski (ed.), pp. 1055–1058. London, U.K.: Academic Press.
212. Robinson, R.K. 2002b. Fermented milks/yoghurt types and manufacture. In Encyclopedia of Dairy Sciences, H. Roginski (ed.), pp. 1059–1063. London, U.K.: Academic Press.
213. Robinson, R.K., Lucey, J.A., and Tamime, A.Y. 2006. Manufacture of yoghurt. In Fermented Milks, A.Y. Tamime (ed.), pp. 53–75. Oxford, U.K.: Blackwell Science Ltd.
214. Robinson, R.K. and Tamime, A.Y. 1990. The microbiology of milk products. In Dairy Microbiology, R.K. Robinson (ed.), pp. 291–343. London, U.K.: Elsevier Applied Science Publishers.
215. Robinson, R.K. and Tamime, A.Y. 2006. Types of fermented milks. In Fermented Milks, A.Y. Tamime (ed.), pp. 1–7. Oxford, U.K.: Blackwell Science Ltd.
216. Robinson, R.K., Tamime, A.Y., and Wszolek, M. 2002. Microbiology of fermented milks. In Dairy Microbiology Handbook, R.K. Robinson (ed.), pp. 367–429. Toronto, Ontario, Canada: John Wiley & Sons, Inc.
217. Roselino, M.N., Pauly-Silveira, N.D., Cavallini, D.C., Celiberto, L.S., Pinto, R.A., Vendramini, R.C., and Rossi, E.A. 2012. A potential synbiotic product improves the lipid profile of diabetic rats. Lipids in Health and Disease 11:1–9.
218. Ross, R.P., Morgan, S., and Hill, C. 2002. Preservation and fermentation: Past, present and future. International Journal of Food Microbiology 79:3–16.
219. Ruas-Madiedo, P., Alting, A.C., and Zoon, P. 2005. Effect of exopolysaccharides and proteolytic activity of Lactococcus lactis subsp. cremoris strains on the viscosity and structure of fermented milks. International Dairy Journal 15:155–164.
220. Ryan, J.T., Ross, R.P., Bolton, D., Fitzgerald, G.F., and Stanton, C. 2011. Bioactive peptides from muscle sources: Meat and fish. Nutrients 3:765–791.
221. Saad, N., Delattre, C., Urdaci, M., Schmitter, J.M., Bressollier, P. 2013. An overview of the last advances in probiotic and prebiotic field. LWT—Food Science and Technology 50:1–16.
222. Sablon, E., Contreras, B., and Vandamme, E. 2000. Antimicrobial peptides of lactic acid bacteria: Mode of action, genetics and biosynthesis. In Advances in Biochemical Engineering/Biotechnology—New Products and New Areas of Bioprocess Engineering, T. Scheper (ed.), pp. 21–60. Berlin, Germany: Springer.
223. Sahl, H.G. and Bierbaum, G. 1998. Lantibiotics: Biosynthesis and biological activity of uniquely modified peptides from gram-positive bacteria. Annual Review of Microbiology 52:41–79.
224. Salminen, S., Von Wright, A., and Ouwehand, A. 2004. Lactic Acid Bacteria: Microbiological and Functional Aspects, p. 290. New York: Marcel Dekker.
225. Sani, A.M., Ehsani, M.R., and Asadi, M.M. 2005. Effect of Propionibacterium shermanii metabolites on sen­sory properties and shelf life of UF-Feta cheese. Nutrition & Food Science 35:88–94.
226. Sarkar, S. and Misra, A.K. 2010. Technological and dietetic characteristics of probiotic. British Food Journal 112:275–284.
227. Savijoki, K., Ingmer, H., and Varmanen, P. 2006. Proteolytic systems of lactic acid bacteria. Applied Microbiology and Biotechnology 71:394–406.
228. Shang, L., Fukata, M., Thirunarayanan, N. et al. 2008. Toll-like receptor signaling in small intestinal epithelium promotes B-cell recruitment and IgA production in lamina propria. Gastroenterology 135:529–538.
229. Sheikh, S., Pallagatti, S., Kalucha, A., and Kaur, H. 2011. Probiotics. Going on the natural way. Journal of Clinical and Experimental Dentistry 3:150–154.
230. Shiby, V.K. and Mishra, H.N. 2013. Fermented milks and milk products as functional foods—A review. Critical Reviews in Food Science and Nutrition 53:482–496.
231. Shobharani, P. and Agrawal, R. 2011. A potent probiotic strain from Cheddar cheese. Indian Journal of Microbiology 51:251–258.
232. Sjogren, Y.M., Jenmalm, M.C., Bottcher, M.F., Bjorksten, B., and Sverremark-Ekstrom, E. 2009. Altered early infant gut microbiota in children developing allergy up to 5 years of age. Clinical and Experimental Allergy 39:518–526.
233. Sobrino-López, A. and Martín-Belloso, O. 2008. Use of nisin and other bacteriocins for preservation of dairy products. International Dairy Journal 18:329–343.
234. Staszewski, M. and Jagus, R.J. 2008. Natural antimicrobials: Effect of Microgard™ and nisin against Listeria innocua in liquid cheese whey. International Dairy Journal 18:255–259.
235. Suomalainen, T.H. and Mayra-Makinen, A.M. 1999. Propionic acid bacteria as protective cultures in fermented milks and breads. Le Lait 79:165–174.
236. Szwajkowska, M., Wolanciuk, A., Barlowska, J., Król, J., and Litwinczuk, Z. 2011. Bovine milk protein as the source of bioactive peptides influencing the consumers’ immune system—A review. Animal Science Papers 29:269–280.
237. Tamime, A.Y. 2002. Fermented milks: A historical food with modern applications—A review. European Journal of Clinical Nutrition 56:S2–S15.
238. Tamime, A.Y. 2005. Probiotic Dairy Products. Oxford, U.K.: Blackwell Science Ltd.
239. Tamime, A.Y. and Robinson, R.K. 1999. Yoghurt Science and Technology. Cambridge, U.K.: Woodhead Publishing Ltd.
240. Taylor, T.M., Davidson, P.M., and Zhong, Q. 2007. Extraction of nisin from a 2.5% commercial nisin product using methanol and ethanol solutions. Journal of Food Protection 70:1272–1276.
241. Todorov, S.D. and Dicks, L.M.T. 2005. Characterization of bacteriocins produced by lactic acid bacteria iso­lated from spoiled black olives. Journal of Basic Microbiology 45:312–322.
242. Todorov, S.D., Nyati, H., Meincken, M., and Dicks, L.M.T. 2007. Partial characterization of bacteriocin AMA-K, produced by Lactobacillus plantarum AMA-K isolated from naturally fermented milk from Zimbabwe. Food Control 18:656–664.
243. Torri-Tarelli, G., Carminati, D., and Giraffa, G. 1994. Production of bacteriocins active against Listeria mono­cytogenes and Listeria innocua from dairy enterococci. Food Microbiology 11:243–252.
244. Turbay, M.B.E, de Moreno de LeBlanc, A., Perdigón, G., Savoy de Giori, S., and Hebert, E.M.2012. β casein hydrolysate generated by the cell envelope-associated proteinase of Lactobacillus delbrueckii ssp. lactis CRL 581 protects against trinitrobenzene sulfonic acid-induced colitis in mice. Journal of Dairy Science 95:1108–1118.
245. Turnbaugh, P.J., Ley, R.E., Mahowald, M.A., Magrini, V., Mardis, E.R., and Gordon, J.I. 2006. An obesity-associated gut microbiome with increased capacity for energy harvest. Nature 444:1027–1031.
246. Twetman, S., Derawi, B., Keller, M., Ekstrand, K., Yucel-Lindberg, T., and Stecksén-Blicks, C. 2008. Short-term effect of chewing gums containing probiotic Lactobacillus reuteri on the levels of inflammatory mediators in gingival crevicular fluid. Acta Odontologica Scandinavica 67:19–24.
247. Tzvetkova, I., Dalgalarrondo, M., Danova, S. et al. 2007. Hydrolysis of major dairy proteins by lactic acid bacteria from bulgarian yogurts. Journal of Food Biochemistry 31:680–702.
248. Uelivon, A.H. 2006. Identification of Bifidobacterium thermophilum RBL67 isolated from baby faeces and par­tial purification of its bacteriocin. PhD thesis, Swiss Federal Institute of Technology, Zurich, Switzerland.
249. Vedamuthu, E.R. 1982. Fermented milks. In Economic Microbiology: Fermented Foods, A.H. Rose (ed.), pp. 199–226. London, U.K.: Academic Press.
250. Vedamuthu, E.R. 2006. Other fermented and culture-containing milks. In Manufacturing Yogurt and Fermented Milks, R.C. Chandan (ed.), pp. 295–306. Ames, IA: Blackwell Publishing Professional.
251. Vlaemynck, G., Herman, L., and Coudijzer, K. 1994. Isolation and characterization of two bacteriocins pro­duced by Enterococcus faecium strains inhibitory to Listeria monocytogenes. International Journal of Food Microbiology 24:211–225.
252. Wallace, T.C., Guarner, F., Madsen, K. et al. 2011. Human gut microbiota and its relationship to health and disease. Nutrition Reviews 69:392–403.
253. Walstra, P., Geurts, T.J., Noomen, A., Jellema, A., and van Boekel, M.A.J.S. 1999. Dairy Technology, p. 727. New York: Marcel Dekker, Inc.
254. Wang, Y., Liu, Y., Kirpich, I., Ma, Z., Wang, C., Zhang, M., Suttles, J., McClain, C., and Feng, W. 2013. Lactobacillus rhamnosus GG reduces hepatic TNFalpha production and inflammation in chronic alcohol-induced liver injury. Journal of Nutritional Biochemistry 24:1609–1615.
255. Wescombe, P.A., Hale, J.D., Heng, N.C., and Tagg, J.R. 2012. Developing oral probiotics from Streptococcus salivarius. Future Microbiology 7:1355–1371.
256. Wiedemann, I., Breukink, E., van Kraaij, C. et al. 2001. Specific binding of nisin to the peptidoglycan precur­sor lipid II combines pore formation and inhibition of cell wall biosynthesis for potent antibiotic activity. Journal of Biological Chemistry 276:1772–1779.
257. Wouters, J.T.M., Ayad, E.H.E., Hugenholtz, J., and Smith, G. 2002. Microbes from raw milk for fermented dairy products. International Dairy Journal 12:91–109.
258. Wszolek, M., Kupiec-Teahan, B., Skov-Guldager, H., and Tamime, A.Y. 2006. Production of kefir, koumiss and other related products. In Fermented Milks, A.Y. Tamime (ed.), pp. 198–204. Oxford, U.K.: Blackwell Science Ltd.
259. Yildirim, Z. and Johnson, M.G. 1998. Characterization and antimicrobial spectrum of bifidocin B, a bacteriocin produced by Bifidobacterium bifidum NCFB 1454. Journal of Food Protection 61:47–51.
260. You, J. and Yaqoob, P. 2012. Evidence of immunomodulatory effects of a novel probiotic, Bifidobacterium longum bv. infantis CCUG 52486. FEMS Immunology and Medical Microbiology 66:353–362.
261. Zuccotti, G.V., Meneghin, F., Raimondi, C. et al. 2008. Probiotics in clinical practice: An overview. Journal of International Medical Research 36:1–53.