| Tài liệu tham khảo |
Loại |
Chi tiết |
| 1. Analie Lourens - Hattingh, Bennie C. Viljoen (2001)Yogurt as probiotic carrier food, International Dairy Journal 11 (2001) 1–17 |
Sách, tạp chí |
| Tiêu đề: |
Yogurt as probiotic carrier food |
|
| 2. Carr FJ, Chill D & Maida N (2002) The lactic acid bacteria: a literature survey. Crit Rev Microbiol28: 281-370 |
Sách, tạp chí |
| Tiêu đề: |
Crit Rev Microbiol |
|
| 3. Chang, J. H., Shim, Y. Y., Cha, S. K., and Chee, K. M. (2009),“Probiotic characteristics of lactic acid bacteria isolated from kimchi”,Journal of Applied Microbiology ISSN 1364-5072 |
Sách, tạp chí |
| Tiêu đề: |
Probiotic characteristics of lactic acid bacteria isolated from kimchi |
| Tác giả: |
Chang, J. H., Shim, Y. Y., Cha, S. K., and Chee, K. M |
| Năm: |
2009 |
|
| 4. Chao SH, Tomii Y, Watanabe K & Tsai YC (2008) Diversity of lactic acid bacteria in fermented brines used to make stinky tofu. Int J Food Microbiol123: 134-141 |
Sách, tạp chí |
| Tiêu đề: |
Int J Food Microbiol |
|
| 5. Chao SH, Wu RJ, Watanabe K & Tsai YC (2009) Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan. Int J Food Microbiol135: 203-210 |
Sách, tạp chí |
| Tiêu đề: |
suan-tsai" and "fu-tsai", traditional fermented mustard products of Taiwan. "Int J Food Microbiol |
|
| 6. Chen YS, Wu HC, Li YH, Leong KH, Pua XH, Weng MK & Yanagida F (2012) Diversity of lactic acid bacteria in sian-sianzih (fermented clams), a traditional fermented food in Taiwan. J Sci Food Agric92: 321-327 |
Sách, tạp chí |
| Tiêu đề: |
J Sci Food Agric |
|
| 7. Chen YS, Wu HC, Lo HY, et al. (2012) Isolation and characterisation of lactic acid bacteria from jiang-gua (fermented cucumbers), a traditional fermented food in Taiwan. J Sci Food Agric92: 2069-2075 |
Sách, tạp chí |
| Tiêu đề: |
et al." (2012) Isolation and characterisation of lactic acid bacteria from "jiang-gua" (fermented cucumbers), a traditional fermented food in Taiwan. "J Sci Food Agric |
|
| 8. Dai Z, Li Y, Wu J & Zhao Q (2013) Diversity of lactic acid bacteria during fermentation of a traditional Chinese fish product, Chouguiyu (stinky mandarinfish). J Food Sci78: M1778-1783 |
Sách, tạp chí |
| Tiêu đề: |
Chouguiyu" (stinky mandarinfish). "J Food Sci |
|
| 9. Danilovic B, Jokovic N, Petrovic L, Veljovic K, Tolinacki M & Savic D (2011) The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovska Klobasa). Meat Sci88: 668-674 |
Sách, tạp chí |
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| 10. Doan NT, Van Hoorde K, Cnockaert M, De Brandt E, Aerts M, Le Thanh B & Vandamme P (2012) Validation of MALDI-TOF MS for rapid classification and identification of lactic acid bacteria, with a focus on isolates from traditional fermented foods in Northern Vietnam. Lett Appl Microbiol55: 265-273 |
Sách, tạp chí |
| Tiêu đề: |
Lett Appl Microbiol |
|
| 12. Fuller. R. (1992), “History and development of probiotics”, In: R. Fuller (Ed.) Probiotics: The Scientific Basis. pp 1-8. Chapman & Hall, London |
Sách, tạp chí |
| Tiêu đề: |
History and development of probiotics |
| Tác giả: |
Fuller. R |
| Năm: |
1992 |
|
| 13. Garcia Fontan MC, Lorenzo JM, Parada A, Franco I & Carballo J (2007) Microbiological characteristics of "androlla", a Spanish traditional pork sausage. Food Microbiol24: 52-58 |
Sách, tạp chí |
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| 14. Joint FAO/WHO Expert Consultation,Health and Nutritional Properties of Probiotics in Food including Powder Milk with Live Lactic Acid Bacteria Report, 2001 |
Sách, tạp chí |
| Tiêu đề: |
Health and Nutritional Properties of Probiotics in Food including Powder Milk with Live Lactic Acid Bacteria Report |
|
| 17. Klingberg TD, Axelsson L, Naterstad K, Elsser D & Budde BB (2005) Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages. Int J Food Microbiol105: 419-431 |
Sách, tạp chí |
| Tiêu đề: |
Int J Food Microbiol |
|
| 18. Kopermsub P & Yunchalard S (2010) Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand. Int J Food Microbiol138: 200-204 |
Sách, tạp chí |
| Tiêu đề: |
plaa-som", a traditional fermented fish product of Thailand. "Int J Food Microbiol |
|
| 19. Lan WT, Chen YS & Yanagida F (2009) Isolation and characterization of lactic acid bacteria from Yan-dong-gua (fermented wax gourd), a traditional fermented food in Taiwan. J Biosci Bioeng108: 484-487 |
Sách, tạp chí |
| Tiêu đề: |
Yan-dong-gua" (fermented wax gourd), a traditional fermented food in Taiwan. "J Biosci Bioeng |
|
| 20. Lars Axelsson, Lactic Acid Bacteria: Classification and Physiology, in: Lactic Acid Bacteria , Microbiological and Functional Aspects, 3 rd edition, Seppo Salminen, Atte von Wright, Arthur Ouwehand, Marcel Dekker, Inc, New York, USA, 2004, 1-67 |
Sách, tạp chí |
| Tiêu đề: |
Lactic Acid Bacteria: Classification and Physiology, in: "Lactic Acid Bacteria , Microbiological and Functional Aspects |
|
| 21. Lee H & Kim HY (2011) Lantibiotics, class I bacteriocins from the genus Bacillus. J Microbiol Biotechnol21: 229-235 |
Sách, tạp chí |
| Tiêu đề: |
Bacillus. J Microbiol Biotechnol |
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| 22. Nguyen DT, Van Hoorde K, Cnockaert M, De Brandt E, Aerts M, Binh Thanh L & Vandamme P (2013) A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam. Int J Food Microbiol163: 19-27 |
Sách, tạp chí |
| Tiêu đề: |
Int J Food Microbiol |
|
| 23. Nguyen HT, Elegado FB, Librojo-Basilio NT, Mabesa RC & Dizon EI (2010) Isolation and characterisation of selected lactic acid bacteria for improved processing of Nem chua, a traditional fermented meat from Vietnam. Benef Microbes1: 67-74 |
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