Biomedical Engineering Reference
In-Depth Information
188. Messens W, Neysens P, Vansieleghem W, Vanderhoeven J, De Vuyst L (2002) Modeling
growth and bacteriocin production by
Lactobacillus amylovorus
DCE 471 in response to
temperature and pH values used for sourdough fermentations. Appl Environ Microbiol
68:1431-1435
189. Brandt MJ, Hammes WP, Gänzle MG (2004) Effects of process parameters on growth and
metabolism of
Lactobacillus sanfranciscensis
and
Candida humilis
during rye sourdough
fermentation. Eur Food Res Technol 218:333-338
190. Vogelmann SA, Hertel C (2011) Impact of ecological factors on the stability of microbial
associations in sourdough fermentation. Food Microbiol 28:583-589
191. Valmorri S, Mortensen HD, Jesperen L, Corsetti A, Gardini F, Suzzi G, Arneborg N (2008)
Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with
lactobacilli. Food Sci Technol 41:1610-1615
192. Martínez-Anaya MA, Llin ML, Macias MP, Collar C (1994) Regulation of acetic acid pro-
duction by homo- and heterofermentative lactobacilli in whole-wheat sourdoughs. Z Lebensm
Unters Forsch 199:186-190
193. Neysens P, Messens W, De Vuyst L (2003) Effect of sodium chloride on growth and bacterio-
cin production by
Lactobacillus amylovorus
DCE 471. Int J Food Microbiol 88:29-39
194. Simonson L, Salovaara H, Korhola M (2003) Response of wheat sourdough parameters to
temperature, NaCl and sucrose variations. Food Microbiol 20:193-199
195. Gobbetti M (1998) The sourdough microflora: interactions of lactic acid bacteria and yeasts.
Trends Food Sci Technol 9:267-274
196. Gobbetti M, Corsetti A, Rossi J (1994) The sourdough microflora - interactions between lactic
acid bacteria and yeasts: metabolism of amino acids. World J Microbiol Biotechnol
10:275-279
197. Deak T (2003) Detection, enumeration and isolation of yeasts. In: Boekhout T, Robert V (eds)
Yeasts in food, 1st edn. Behr's Verlag, Hamburg, pp 39-68
198. Mian MA, Fleet GH, Hocking AD (1997) Effect of diluent type on viability of yeasts enumer-
ated from foods or pure culture. Int J Food Microbiol 35:103-107
199. Yarrow D (1998) Methods for the isolation, maintenance and identification of yeasts. In:
Kurtzman CP, Fell JW (eds) The yeasts: a taxonomic study, 4th edn. Elsevier, Amsterdam, pp
77-100
200. Beuchat LR (1993) Selective media for detecting and enumerating foodborne yeasts. Int J
Food Microbiol 19:1-14
201. Arthur H, Watson K (1976) Thermal adaptation in yeasts: growth temperatures, membrane
lipid, and cytochrome composition of psychrophilic, mesophilic, and thermophilic yeasts.
J Bacteriol 128:56-68
202. de Man JC, Rogosa M, Sharpe ME (1960) A medium for the cultivation of lactobacilli. J Appl
Bacteriol 23:130-135
203. Vogel RF, Böcker G, Stolz P, Ehrmann M, Fanta D, Ludwig W, Pot B, Kersters K, Schleifer
KH, Hammes WP (1994) Identification of lactobacilli from sourdough and description of
Lactobacillus pontis
sp. nov. Int J Food Microbiol 44:223-229
204. Vera A, Rigobello V, Demarigny Y (2009) Comparative study of culture media used for sour-
dough lactobacilli. Food Microbiol 26:728-733
205. Kurtzman CP, Fell JW, Boekhout T (2011) The yeasts: a taxonomic study, vol 1-3, 5th edn.
Elsevier, Amsterdam
206. Kurtzman CP, Robnett CJ (1998) Identification and phylogeny of ascomycetous yeasts from
analysis of nuclear large subunit (26S) ribosomal DNA partial sequences. Antonie van
Leeuwenhoek 73:331-371
207. Cadez N, Poot GA, Raspor P, Smith MT (2003)
Hanseniaspora meyeri
sp. nov.,
Hanseniaspora
clermontiae
sp. nov.,
Hanseniaspora lachancei
sp. nov. and
Hanseniaspora opuntiae
sp.
nov., novel apiculate yeast species. Int J Syst Evol Microbiol 53:1671-1680
208. Groenewald M, Daniel HM, Robert V, Poot GA, Smith MT (2008) Polyphasic re-examination
of
Debaryomyces hansenii
strains and reinstatement of
D. hansenii, D. fabryi
and
D. subglo-
bosus
. Persoonia 21:17-27