[1]
Witthuhn, R.C., Schoeman, T., Britz, T. J, Characterisation of the microbial population at different stages of kefir production and kefir grain mass cultivation, International Dairy Journal. 15(2005) 383-389.
DOI: 10.1016/j.idairyj.2004.07.016
Google Scholar
[2]
Bosch, A., Golowczyc, M.A., Abraham, A.G., Garrote, G.L., De Antoni, G.L., Yantorno, O, Rapid discrimination of lactobacilli isolated from kefir grains by FT-IR spectroscopy, International Journal of Food Microbiology. 111(2006) 280-287.
DOI: 10.1016/j.ijfoodmicro.2006.05.010
Google Scholar
[3]
Wouters, J. T. M., Ayad, E. H. E., Hugenholtz, J., & Smit, G, Microbes from raw milk for fermented dairy products, International Dairy Journal. 12(2002) 91–109.
DOI: 10.1016/s0958-6946(01)00151-0
Google Scholar
[4]
Plessas, S., Pherson, L., Bekatorou, A., Nigam, P., Koutinas, A, Bread making using kefir grains as baker's yeast, Food Chemistry. 93(2005) 585-589.
DOI: 10.1016/j.foodchem.2004.10.034
Google Scholar
[5]
Dimitrellou, D., Kourkoutas, Y., Banat, I. M., Marchant, R., Koutinas, A, Whey cheese production using freeze-dried kefir culture as a starter, Journal of Applied Microbiology. 103(2007) 1170-1183.
DOI: 10.1111/j.1365-2672.2007.03337.x
Google Scholar
[6]
Kourkoutas, Y., Kandylis, P., Panas, P., Dooley, J. S. G., Nigam, P., Koutinas, A, Evalution of freeze-dried kefir coculture as starter in feta-type cheesse production, Applied and Environmental Microbiology. 72(2006) 6124-6135.
DOI: 10.1128/aem.03078-05
Google Scholar
[7]
Farnworth ER, From folklore to regulatory approval, J Nutr Funct Med Foods. 1(1991) 57–68.
Google Scholar
[8]
Inatsu Y, Nakamura N, Yuriko Y, Fushimi T, Watanasiritum L, Kawamoto S, Characterization of Bacillus subtilis strains in Thua nao, a traditional fermented soybean food in northern Thailan, Lett Appl Microbiol. 43(2006) 237–242.
DOI: 10.1111/j.1472-765x.2006.01966.x
Google Scholar
[9]
Salvetti S, Celandroni F, Ghelardi E, Baggiani A, Senesi S, Rapid determination of vitamin B2 secretion by bacteria growing on solid media, J Appl Microbiol. 95(2003) 1255–1260.
DOI: 10.1046/j.1365-2672.2003.02095.x
Google Scholar
[10]
Urdaci MC and Pinchuk I, Antimicrobial activity of Bacillus probiotics In: Ricca E, Henriques AO, Cutting SM (eds) Bacterial spore formers: probiotics and emerging applications, Horizon Bioscience, Norfolk, 2004, p.171–182.
Google Scholar
[11]
Tam NKM, Uyen NQ, Hong HA, Duc LH, Hoa TT, Serra CR, Henriques AO, Cutting SM, The intestinal life cycle of Bacillus subtilis and close relatives, J Bacterial. 188(2006) 2692–700.
DOI: 10.1128/jb.188.7.2692-2700.2006
Google Scholar
[12]
Hong HA, and Duc LH, Cutting SM. The use of bacterial spore formers as probiotics, FEMS Microbiol Rev. 29(2005) 813-835.
DOI: 10.1016/j.femsre.2004.12.001
Google Scholar
[13]
Pinchuk IV, Bressollier P, Verneuil B, Fenet B, Sorokulova IB, Megraud F, Urdaci MC, In vitro anti-Helicobacter pylori activity of the probiotic strain Bacillus subtilis is due to secretion of antibiotics, Antimicrob Agents Chemother. 45(2001).
DOI: 10.1128/aac.45.11.3156-3161.2001
Google Scholar
[14]
Cartman M, Ragione L, Woodward MJ, Bacterial spore formers as probiotics for poultry, Food Sci Technol Bull. 4(2007) 21–30.
DOI: 10.1616/1476-2137.14897
Google Scholar
[15]
Vadakedath Nithya and Prakash M. Halami, Evaluation of the probiotic characteristics of Bacillus species isolated from different food sources, Ann Microbiol. 63(2013) 129–137.
DOI: 10.1007/s13213-012-0453-4
Google Scholar
[16]
Eddy J Smid1 and Christophe Lacroix, Microbe–microbe interactions in mixed culture food fermentations, Current Opinion in Biotechnology. 24(2013) 148–154.
DOI: 10.1016/j.copbio.2012.11.007
Google Scholar
[17]
Jianzhong Zhou, Molercular ecology analysis of microbe in Tibetan kefir and microcapsulized starter(Doctor thsis), Nanjing Agricultural University, Nanjing, Jiangsu, China, 2005. In Chinese.
Google Scholar
[18]
Katja Zajšek, Andreja Goršek, Mitja Kolar, Cultivating conditions effects on kefiran production by the mixed culture of lactic acid bacteria imbedded within kefir grains, Food Chemistry. 139(2013) 970–977.
DOI: 10.1016/j.foodchem.2012.11.142
Google Scholar
