Atanassova, M. R., Chipeva, V.,
Ivanova
, I., Haertle, T. 2001. Determination of the Growth Stages of Lactobacillus paracasei subsp. paracasei M3 from Bulgarian Yellow Cheese by Electroconductivity. J. Microbiol. Methods 46: 227-233.
Atanassova, M., Choiset, Y., Dalgalarrondo, M., Chobert, J.M., Dousset, X., Ivanova, I., Haertle, T. 2003. Isolation and Partial Biochemical Characterization of A Proteinaceous Anti-Bacteria and Anti-Yeast Compound Produced By Lactobacillus Paracasei Subsp. Paracasei Starin
M3. Int. J. Food Microbiol. 87: 63-73.
Banks, J. M., Yvon, M., Gripon, J. C., De la Fuente, M.A., Brechany, E.Y., Williams, A.G., Muir, D. D. 2000. Enhancement of Amino Asit Catabolism in Cheddar Cheese Using a-Ketoglutarate: Amino Acid Degradation in Relation to Volatile Compounds and aroma character. Abstracts of IDF Symposium: Cheese Ripening and Technology,
March 2000, Banff, Canada, 25p.
Banks, J. M., Williams, A.G. 2004. The Role of the Nonstarter Lactic Acid Bacteria in Cheddar Cheese Ripening. Int. J. Dairy Technol. 57 (2/3): 145-152.
Mühendislik Bilimleri Dergisi 2005 11 (3) 361-371
368
Journal of Engineering Sciences 2005 11 (3) 361-371
Laktobasiller ve Probiyotik Peynir Üretiminde Kullanım Potansiyelleri, O. Gürsoy, Ö. Kınık
Bouton, Y., Guyot, P., Grappin, R. 1998.
Preliminary Characterization of Microflora of Comte cheese. J. Applied Microbiol. 85: 123-131.
Caridi, A. 2003. Identification and First
Characterizatio
n of Lactic Acid Bacteria isolated From the Artisanal Ovine Cheese Pecorino del Poro.
Int. J. Dairy Technol. 56 (2): 105-110.
Christensen, J. E., Dudley, E. G., Pederson, J. A., Steele, J. L. 1999. Peptidases and Amino Acid Catabolism in Lactic Acid Bacteria. Antonie Van Leewenhoek 76 : 217-246.
Corthier, G. 2004. The Health Benefits of
Probiotics. Danone Nutritopics No : 29, March 2004, Route Departementale 128, 91767 Palaiseau Cedex, France, 17 p.
Crow, V., Curry, B., Hayes, M. 2001. The Ecology of Non-Starter Lactic Acid Bacteria (NSLAB) and Their Use As Adjuncts in New Zealand Cheddar.
Int. Dairy J. 11: 275-283.
Deutsch, S. M., Neveu, A., Guezenec, S., Ritzenthaler, P., Lortal, S. 2003. Early lysis of Lactobacillus helveticus CNRZ 303 in Swiss Cheese is not Prophage-related. Int. J. Food Microbiol. 81 : 147-157.
Dicks, L. M. T., Du Plessis, E.M., Dellaglio, F.,
Lauer, E. 1996. Reclassification of Lactobacillus rhamnosus ATCC 15820 as Lactobacillus zeae nom. Rev., Designation of ATCC 334 as Neotype of L. casei Subsp. casei, and Rejection of the Name Lactobacillus paracasei. Int. J. Syst. Bacteriol. 46,
337-340.
Durlu-Ozkaya, F., Xanthopoulos, V., Tunail, N., Litopoulou-Tzanetaki, E. 2001. Technologically important Properties of Lactic Acid Bacteria Isolates From Beyaz Cheese Made From Raw Ewes' Milk. Journal of Applied Microbiology 91: 861-870.
Fenster, K. M., Rankin, S. A., Steele, J. L. 2003. Accumulation of short n-chain Ethyl Esters by Esterases of Lactic Acid Bacteria Under Conditions Simulating Ripening Parmesan cheese. J. Dairy Sci.
86: 2818-2825.
Fuller, R. 1989. Probiotics in Man and Animals. J.
Appl. Bacteriol. 66: 365-378.
Gardiner, G., Ross, R. P., Collins, J. K., Fitzgerald, G. F., Stanton, C. 1998. Development of a probiotic Cheddar Cheese Containing Human-Derived Lactobacillus paracasei strains. Appl. Environ.
Microbiol. 64: 2192-2199.
Gerasi, E., Litopoulou-Tzanetaki, E., Tzanetakis, N. 2003. Microbiological study of Manura, a Hard Cheese Made From Raw Ovine Milk in the Grek Island Sifnos. Int. J. Dairy Technol. 56 (2): 117-122.
Giraffa, G., Andrighetto, C., Antonella, C., Gatti,
M., Lazzi, C., Marcazzan, G., Lombardi, A., Neviani, E. 2004. Genotypic and Phenotypic Diversity of Lactobacillus delbrueckii subsp. lactis Strains of Dairy origin. Int. J. Food Microbiol. 91:
129-139.
Gomes, A. M. P., Malcate, F. X., Klaver, F. A. M., Grande, H. G. 1995. Incorporation and Ssurvival of Bifidobacterium sp. Strain Bo and Lactobacillus acidophilus strain Ki in a Cheese Product. Netherlands Milk and Dairy Journal, 49: 71-95.
Gomes, A.M.P., Malcata, F. X. 1998. Development of Probiotic Cheese Manufactured From Goat Milk: Response Surface Analysis Via Technological Manuipulation. J. Dairy Sci. 81: 1492-1507.
Gomes, A. M. P., Silva, M. L. P. C., Malcata, F. X.
1998. Caprine Cheese With Probiotic Starins: The Effect of Ripening Temperature and Relative Humidity on Proteolysis and Lypolysis. Z. Lebensm
Unters Forsch A 207: 386-394.
Gummalla, S., Broadbent, J. R. 1999. Trytophan Catabolism by Lactobacillus casei and Lactobacillus helveticus Cheese Flavor Adjuncts. J. Dairy Sci. 82:
2070-2077.
Hammes, W. P., Vogel, R. F. 1995. The genus Lactobacillus. In "The Genera of Lactic Acid Bacteria. The Lactic Acid Bacteria Volume: 2", Editors: Wood, B.J.B., Holzapfel, W.H., Chapman & Hall, 2-6 Boundary Row, London, SE1 8HN, UK,
19-55p.
Hansen, B.V., Houlberg, U., Ardö, Y. 2001.
Transamination of Branched-chain Amino Acids by a Cheese Related Lactobacillus paracasei strain. Int.
Dairy J. 11: 225-233.
Holzapfel, W. H., Schillinger, U. 2002. Introduction to pre- and Probiotics. Food Research International
35(2/3): 109-116.
Hynes, E. R., Bergamini, C.V., Suarez, V. B., Zalazar, C. A. 2003. Proteolysis on Reggianito Argentino Cheeses Manufactured With Natural Whey Cultures and Selected Strains of Lactobacillus helveticus. J. Dairy Sci. 86: 3831-3840.
Jensen, D. F., Nemcova, L., Antonsson, M., Moller, P. L., Vogensen, F. K., Nielsen, E. W., Ardö, Y.
Mühendislik Bilimleri Dergisi 2005 11 (3) 361-371
369
Journal of Engineering Sciences 2005 11 (3) 361-371
Laktobasiller ve Probiyotik Peynir Üretiminde Kullanım Potansiyelleri, O. Gürsoy, Ö. Kınık
2000. Proteolytic Activity in Milk of Facultative Heterofermentative Lactobacilli Isolated From Cheese. Abstracts of IDF Symposium: Cheese Ripening and Technology, March 2000, Banff, Canada, 111 p.
Kaptan, H. 2000. Bifidobakteriler: Karakteristik Özellikleri, İnsan Sağlığındaki Rolleri ve Süt Ürünlerindeki Potansiyel Kullanımları. Gıda 25 (6):
459-465.
Klein, G., Pack, A., Bonaparte, C., Reuter, G. 1998. Taxonomy and Physiology of Probiotic Lactic Acid Bacteria. Int. J. Food Microbiol. 41: 103-125.
Kılıç, S. 2001. Süt Endüstrisinde Laktik Asit Bakterileri. Ege Üniversitesi Ziraat Fakültesi Yayınları, Ege Üniversitesi Matbaası, Bornova, İzmir.
Kieronczyk, A., Skeie, S., Olsen, K., Langsrud, T.
2001. Metabolism of Amino Acids by Resting Cells of Non-starter Lactobacilli in Relation to Flavour Development in Cheese. Int. Dairy J. 11: 217-224.
Kirjavainen, P. V., Ouwehand, A. C., Isolauri, E., Salminen, S. J. 1998. The Ability of Probiotic Bacteria to Bind To Human Intestinal Mucus. FEMS Microbiology Letters, 167 (2): 185-189.
Kristo, E., Biliaderis, C.G., Tzanetakis, N. 2003. Modelling of Rheological, Microbiological and Acidification Properties of A Fermented Milk Product Containing A Probiotic Strain of Lactobacillus paracasei. Int. Dairy J. 13: 517-528.
Law, J., Haandrikman, A. 1997. Proteolytic Enzymes of Lactic Acid Bacteria. Int. Dairy J. 7: 1¬11.
Lynch, C. M., McSweeney, P. L. H., Fox, P. F.,
Cogan, T. M., Drinana, F. D. 1996. Manufacture of Cheddar Cheese With and Without Adjunct Lactobacilli Under Controlled Microbiological Conditions. Int. Dairy J. 6: 851-867.
Macedo, A.C., Malcata, F.X., Hogg, T.A. 1995.
Microbiological Profile in Sera ewes' Cheese During Ripening. J. Appl. Bacteriol. 79(1): 1-11.
Macedo, A. C., Vieira, M., Poças, R., Malcata, F. X. 2000. Peptide Hydrolase System of Lactic Acid Bacteria Isolated From Sera da Estrela cheese. Int.
Dairy J. 10: 769-774.
Madkor, S. A., Tong, P. S., El Soda, M. 2000.
Ripening of Cheddar Cheese With Added Attenuated Adjunct Cultures of Lactobacilli. J.
Dairy Sci. 83: 1684-1691.
Mama, V., Hatzikamari, M., Lombardi, A., Tzanetakis, N., Litopoulus-Tzanetaki, E. 2002. Lactobacillus paracasei subsp. paracasei heterogeneity: the diversity among strains isolated from traditional greek cheeses. Ital. J. Food Sci. 4
(14): 351-362.
McSweeney, P. L. H., Sousa, M. J. 2000.
Biochemical Pathways for the Production of Flavour Compounds in Cheeses During Ripening: A review.
Lait 80: 293-324.
McSweeney, P. L. H. 2004. Biochemistry of Cheese
Ripening. Int. J. Dairy Technol. 57(2-3): 127-144.
Oumer, A., Gaya, P., Fernandez-Garsia, E., Mariaca, R.,
Gadre
, S., Medina, M., Nunez, M. 2001. Proteolysis and Formation of Volatile Compounds in Cheese Manufactured With a Bacteriocin-producing
Adjunct Culture. J. Dairy Research 68: 117-1219.
Ouwehand, A.C., Salminen, S., Isolauri, E. 2002. Probiotics: an Overview of Beneficial Effects. Antonie Van Leeuwenhoek 82: 279-289.
Palles, T., Beresford, T., Condon, S., Cogan, T.M. 1998. Citrate Metabolism in Lactobacillus casei and Lactobacillus plantarum. J. Applied Microbiol. 85:
147-154.
Rafter, J. 2002. Lactic Acid Bacteria and Cancer: Mechanistic Perspective. British Journal of Nutrition
88 (Suppl. 1): 89-94.
Rea, M.C., Cogan, T. M., Beresford, T. P. 2000.
Amino Acid Catabolism by Non Starter Lactic Acid Bacteria Isolated From Cheddar Cheese. Abstracts of IDF Symposium: Cheese Ripening and Technology, March 2000, Banff, Canada, 81 p.
Rea, M.C., Cogan, T.M. 2003. Glucose Prevents
Citrate Metabolism by Enterococci. Int. J. Food
Microbiol. 88: 201-206.
Ross, R. P., Fitzgerald, G., Collins, K., Stanton, C.
2002. Cheese Delivering Biocultures-probiotic
Cheese. Aust. J. Dairy Technol. 57: 71-78.
Salminen, S., Bouley, C., Boutron-Ruault, M.C., Cummings, J. H., Franck, A., Gibson, G. R., Isolauri, E., Moreau, M.C., Roberfroid, M., Rowland, I. 1998. Functional food Science and Gastrointestinal Physiology and Function. British Journal of Nutrition 80 (Suppl. 1): 147-171.
Sanders, M. E., Klaenhammer, T. R. 2001. Invited Review: The scientific basis of Lactobacillus acidophilus NCFM Functionality as a probiotic. J.
Dairy Sci., 84: 319-331.
Mühendislik Bilimleri Dergisi 2005 11 (3) 361-371
370
Journal of Engineering Sciences 2005 11 (3) 361-371
Laktobasiller ve Probiyotik Peynir Üretiminde Kullanım Potansiyelleri, O. Gürsoy, Ö. Kınık
Stanton,
C.
, Gardiner, G., Lynch, P. B., Collins, J.K., Fitzgerald, G., Ross, R. P. 1998. Probiotic Cheese. Int. Dairy Journal, 8: 491-496.
Stanton, C., Ross, R. P. 2000. New Probiotic
Cheddar Cheese. End of Project Report. ISBN: 1 84170 122 X, ARMIS No. 4266, DPRC No. 29. Irısh Agriculture and Food Development Authorty, Dairy Products Research Centre Teagasc, Moorepark, Fermoy, Co., Cork, Ireland.
Xanthopoulos, V., Litopoulou-Tzanetaki, E., Tzanetakis, N. 2000. Characterization of Lactobacillus Isolates From Infant Faeces as Dietary Adjuncts. Food Microbiol. 17: 205-215.
Valence, F., Deutsch, S-M., Richoux, R., Gagnaire, V., Lortal, S. 2000. Autolysis and Related
Proteolysis in Swiss Cheese for two Lactobacillus helveticus Strains. J. Dairy Research 67: 261-271.
Valerio, F., Lavermicocca, P., Pascale, M., Visconti, A. 2004. Production of Phenyllactic acid by Lactic Acid Bacteria: an Approach to the Selection of Strains Contribution to food Quality and Prezervation. FEMS Microbiol. Letters 233: 289¬295.
Vinderola, C. G., Prosello, W., Ghiberto, D.,
Reinheimer, J. A. 2000. Viability of Probiotic
(Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and Nonprobiotic Microflora in
Argentinian Fresco cheese. J. Dairy Sci. 83: 1905¬1911.
Yılmaztekin, M.,
Ozer
, B, Atasoy, F. 2004. Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in White-brined
Cheese. Int. J. Food Sci. & Technol. 55 (1): 53-60.
Yvon, M., Rijnen, L. 2001. Cheese Flavour Formation by Amino Acid Catabolism. Int. Dairy J.
11: 185-201.
Weinrichter, B., Sollberger, H., Ginzinger, W., Jaros, D., Rohm, H. 2004. Adjunct Starter Properties Affect Characteristic Features of Swiss-type Cheese.
Nahrung 48 (1): 73-79.
Williams, A.G., Withers, S.E., Banks, J. M. 2000.
Energy Sources of Non-starter Lactic Acid Bacteria Isolated From Cheddar Cheese. Int. Dairy J. 10
(1-2): 17-23.
Wood, B. J. B., Holzapfel, W. H. 1995. The Genera of Lactic Acid Bacteria. The Lactic Acid Bacteria Volume: 2, First Edition, Chapman & Hall, 2-6
Boundary Row, London, SE1 8HN, UK, 398 p.
Zârate,
V.
, Belda, F., Perez, C., Cardell, E. 1997. Changes in the Microbial Flora of Tenerife Goats' Milk Cheese During Ripening. Int. Dairy J., 7 (10):
635-641.
Thank you for copying data from http://www.arastirmax.com