1 |
Hammes, W.P. and R.F. Vogel. 1995. The genus Lactobacillus. p. 19-54. In: The genera of Lactic Acid bacteria, vol. 2., ed. by B.J.B. Wood and W.H. Holzapfel. Blackie Academic & Professional, Glasgow
|
2 |
Leisner, J.J., G. Rusul, B.W. Wee, H.C. Boo, and K. Mohammad. 1997. Microbiology of chili bo, a popular Malaysian food ingredient. J. Food Prot., 60, 1235-1240
DOI
|
3 |
Klaenhammer, T.R. 1988. Bacteriocins of lactic acid bacteria. Biochimie., 70, 337-349
DOI
ScienceOn
|
4 |
Tamang, J.P., S. Dewan, S. Thapa, N.A. Olasupo, U. Schillinger, and W.H. Holzapfel. 2000. Identification and enzymatic profiles of predominant lactic acid bacteria isolated from soft-variety chhurpi, a traditional cheese typical of Sikkim Himalayas. Food Biotech., 14(1-2), 99-112
DOI
ScienceOn
|
5 |
Gilland, S.E., T.E. Staley, and L.J. Bish. 1984. Importance of bile tolerance of Lactobacillus acidophilus used as dietary adjunct. J. Dairy Sci., 67(12), 3045-3051
DOI
ScienceOn
|
6 |
Todorov, S.D. and L.M.T. Dicks. 2006. Screening for bacteriocin-producinglactic acid bacteria from boza, a traditional cereal beverage from Bulgaria. Process Biochem., 41(1), 11-19
DOI
ScienceOn
|
7 |
Varmanen, P., T. Rantanen, A. Ralva, and S. Tynkkynen. 1998. Cloning and characterization of prolinase gene (perR) from Lactobacillus rhamnosus. Appl. Environ. Microbiol., 64(5), 1831-1836
|
8 |
De Man, J.D., M. Rogosa, and M.E. Sharpe. 1960. A medium for the cultivation of Lactobacilli. J. Appl.Bact., 23, 130-135
DOI
|
9 |
Ralph, W.J., J.R. Tagg, and B. Ray. 1995. Bacteriocins of Grampositive bacteria. Microbiol. Rev., 59, 171-200
|
10 |
De Vuyst, L., M.R. Foulquie Moreno, H. Revets. 2003. Screening for enterocins and detection of hemolysin and vancomycin resistance in Enterococci of different origins. Int. J. Food Microbiol. 84, 299-318
DOI
ScienceOn
|
11 |
De Smet, I., L. van Hoorde, N. De Saeyer, M. Vande Woestyne, and W. Verstraete. 1994. In vitro study of bile-salt hydrolase (BSH) activity of BSH isogenic Lactobacillus plantarum 80 strain and estimation of cholesterol lowering through enhanced BSH activity. Micro Ecol. Health Dis., 7, 315-329
DOI
ScienceOn
|
12 |
Stiles, M.E. and W.H. Holzapfel. 1997. Lactic acid bacteria of food and their current taxonomy. Int. J. Food. Microbiol., 36(1), 1-27
DOI
ScienceOn
|
13 |
Ahn, C. and M.E. Stiles. 1990. Plasmid-associated bacteriocin production by a strain of Carnobacterium piscicola from meat. Appl. Environ. Microbiol., 56, 2503-2510
|
14 |
Emanuels, M., M. Elena, M. Liliana, and C. Raffaele. 2000. Rapid detection of meso-diaminopimelic acid in lactic acid bacteria by microwave cell wall hydrolysis. J. Agric. Food Che., 48, 3348-3351
DOI
ScienceOn
|
15 |
Harrigan, W.F. and M.E. McCance. 1976. Laboratory methods in Food and Dairy Microbiology. Academin Press, London
|
16 |
Schillinger, U. and F.K. Lucke. 1987. Identification of Lactobacilli from meat and meat products. Food Microbiol., 4, 199-208
DOI
|
17 |
Mathara, J.M., U. Schillinger, P.M. Kutima, and W.H. Holzapfel. 2004. Isolation, identification and characterization of the dominant microorganisms of Kule naoto: The Maasai traditional fermented milk in Kenya. Inter. J. Food. Microbiol., 94(3), 269-278
DOI
ScienceOn
|
18 |
Schillinger, U. and F.K. Lücke. 1989. Antibacterial activity of Lactobacillus sake isolated from meat. Appl. Environ. Microbiol., 55(8), 1901-1906
|
19 |
Gerhardt, P., R.G.E. Murray, R.N. Costilow, E.W. Nester, W.A. Wood, N.R. Krig, and G.B. Phillips. 1981. Manual of Methods for General Bacteriology. American Society for Microbiology, Washington, DC. 1069 p
|
20 |
Begly, M., C. Hill, and C.G.M. Gahan. 2006. Bile salt Hydrolase activity in Probiotics. Appl. Environ. Microbiol., 72, 1729-1738
DOI
ScienceOn
|
21 |
Lee, C.H. 1993. Fish fermentation technology. p. 187-279. In: Fish Fermentation Technology in Korea, ed. by C.H Lee, K.H. Steinkraus, and P.J.A Reilly. United Nations University Press, Tokyo, Japan
|
22 |
Taranto, M.P., M. Medici, G. Perdigon, A.P. Ruiz Holgada, and G.F. Valdez. 2000. Effect of Lactobacillus reuteri on the prevention of hypercholesterolemia in mice. J. Dairy Sci., 83, 401-403
DOI
ScienceOn
|
23 |
Yoon, J.H., S.K. Kang, K.C. Lee, Y.H. Kho, S.H. Choi, K.H. Kang, and Y.H. Park. 2001. Bacillus jeotgali sp. Nov., isolated from jeotgal, Korean traditional fermented seafood. Int. J. Syst. Evol. Microbiol., 51(3), 1087-1092
DOI
ScienceOn
|
24 |
Chung, S.H., H.J. Suh, and H. Lee. 1997. Utilization of soybean curd whey as a medium for Lactobacillus acidophilus and acid-and bile- tolerance of cultured strains. J. Korean Soc. Food. Sci. Nutr., 26(5), 872-877
과학기술학회마을
|
25 |
Boehringer-Mannheim. 1989. UV method for the determination of L-lactic acid and D-lactic acid in foodstuffs and other materials. p. 78-81. In: Methods of Biochemical Analysis and Food Analysis using Single Reagents. Boehringer-Mannheim GmbH, Genmany
|
26 |
Lee, H.J., Y.J. Joo, C.S. Park, S.H. Kim, I.K. Hwang, J.S. Ahn, and T.I. Mheen. 1999. Purification and characterization of a bacteriocin produced by Lactococcus lactis subsp. lactis H-559 isolated from Kimchi. J. Biosci. Bioeng., 88(2), 153-159
DOI
ScienceOn
|
27 |
Kimoto, H., J. Kurisaki, N.M. Tsuji, S. Ohmomo, and T. Okamoto. 1999. Lactococci as probiotic strains: Adhesion to human enterocyte-like Caco-2 cells and tolerance to low pH and bile. Lett. Appl. Microbiol., 29(5), 313-316
DOI
ScienceOn
|