Abnous, K., Brooks, S.P., Kwan, J., Matias, F., Green-Johnson, J., Selinger, L.B.,
Thomas, M., & Kalmokoff, M. 2009. Diets enriched in oat bran or wheat bran temporally and differentially alter the composition of the fecal community of rats.
The Journal of Nutrition, 139(11), 2024-2031.
Abriouel, H., Muñoz, M.D.C.C., Lerma, L.L., Montoro, B.P., Bockelmann, W., Pichner, R.,
Kabisch, J.,
Cho, G.S.,
Charles Franz, M.A.P.
Gálvez, A.,
& Benomar N. 2015. New insights in antibiotic resistance of Lactobacillus species from fermented foods.
Food Research International, 78, 465-481.
Abushelaibi, A., Al-Mahadin, S., El-Tarabily, K., Shah, N.P., & Ayyash, M. 2017. Characterization of potential probiotic lactic acid bacteria isolated from camel milk. LWT-Food Science and Technology, 79, 316-325.
Angmo, K., Kumari, A., & Bhalla, T.C. 2016. Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh. LWT-Food Science and Technology, 66, 428-435.
AOAC. 2005. Official methods of analysis (18 ed). Gaithersburg, MD: AOAC International.
Axel, C., Brosnan, B., Zannini, E., Peyer, L.C., Furey, A., Coffey, A., & Arendt, E.K. 2016. Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough. Applied Microbiology and Biotechnology, 100(4), 1701-1711.
Axel, C., Röcker, B., Brosnan, B., Zannini, E., Furey, A., Coffey, A., & Arendt, E.K. 2015. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life. Food Microbiology, 47, 36-44.
Axelsson, L.T., Chung, T.C., Dobrogosz, W.J., & Lindgren, S.E. 1989. Production of a broad spectrum antimicrobial substance by Lactobacillus reuteri. Microbial Ecology in Health and Disease, 2, 131–136.
Bernardeau, M, Vernoux, J.P, Henri Dubernet, S., & Guegen, M. 2008. Safety assessment of dairy microorganisms: The Lactobacillus genus. International Journal of Food Microbiology, 126, 278–285.
Campana, R., van Hemert, S., & Baffone, W. 2017. Strain-specific probiotic properties of lactic acid bacteria and their interference with human intestinal pathogens invasion. Gut Pathogens, 9(1), 12.
Casarotti, S.N., Carneiro, B.M., & Penna, A.L.B. 2014. Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity. Journal of Dairy Science, 97(10), 6027-6035.
Collado, M.C., Meriluoto, J., & Salminen, S. 2007. In vitro analysis of probiotic strain combinations to inhibit pathogen adhesion to human intestinal mucus. Food Research International, 40(5), 629-636.
Delgado, S., O''sullivan, E., Fitzgerald, G., & Mayo, B. 2007. Subtractive screening for probiotic properties of Lactobacillus species from the human gastrointestinal tract in the search for new probiotics. Journal of Food Science, 72(8), M310-M315.
Demirbaş, F., İspirli, H., Kurnaz, A.A., Yilmaz, M.T., & Dertli, E. 2017. Antimicrobial and functional properties of lactic acid bacteria isolated from sourdoughs. LWT-Food Science and Technology, 79, 361-366.
García-Cayuela, T., Korany, A.M., Bustos, I., de Cadiñanos, L.P.G., Requena, T., Peláez, C., & Martínez-Cuesta, M.C. 2014. Adhesion abilities of dairy Lactobacillus plantarum strains showing an aggregation phenotype. Food Research International, 57, 44-50.
Han, Q., Kong, B., Chen, Q., Sun, F., & Zhang, H. 2017. In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics. Journal of Functional Foods, 32, 391-400.
Kunchala, R., Banerjee, R., Mazumdar, S.D., Durgalla, P., Srinivas, V., & Gopalakrishnan, S. 2016. Characterization of potential probiotic bacteria isolated from sorghum and pearl millet of the semi-arid tropics. African Journal of Biotechnology, 15(16), 613-621.
Magnusson, J., Ström, K., Roos, S., Sjögren, J., & Schnürer, J. 2003. Broad and complex antifungal activity among environmental isolates of lactic acid bacteria. FEMS Microbiology Letters, 219(1), 129-135.
Manini, F., Casiraghi, M.C., Poutanen, K., Brasca, M., Erba, D., & Plumed-Ferrer, C. 2016. Characterization of lactic acid bacteria isolated from wheat bran sourdough. LWT-Food Science and Technology, 66, 275-283.
Matejčeková, Z., Liptáková, D., & Valík, Ľ. 2017. Functional probiotic products based on fermented buckwheat with Lactobacillus rhamnosus. LWT-Food Science and Technology, 81, 35-41.
Ogunsakin, A.O., Vanajakshi, V., Anu-Appaiah, K.A., Vijayendra, S.V.N., Walde, S.G., Banwo, K., Sanni, A.I., & Prabhasankar, P. (2017). Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation. LWT-Food Science and Technology, 82, 326-334.
Oliveira, P.M., Brosnan, B., Furey, A., Coffey, A., Zannini, E., & Arendt, E. K. 2015. Lactic acid bacteria bioprotection applied to the malting process. Part I: strain characterization and identification of antifungal compounds. Food Control, 51, 433-443.
Rajoka, M.S.R., Mehwish, H.M., Siddiq, M., Haobin, Z., Zhu, J., Yan, L.,
Shao, D.,
Xu, X., & Shi, J. 2017. Identification, characterization, and probiotic potential of
Lactobacillus rhamnosus isolated from human milk.
LWT-Food Science and Technology, 84, 271-280.
Reller, L.B., Weinstein, M., Jorgensen, J.H., & Ferraro, M.J. 2009. Antimicrobial susceptibility testing: a review of general principles and contemporary practices. Clinical Infectious Diseases, 49(11), 1749-1755.
Rizzello, C.G., Lorusso, A., Montemurro, M., & Gobbetti, M. 2016. Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread. Food Microbiology, 56, 1-13.
Rojo-Bezares, B., Sáenz, Y., Poeta, P., Zarazaga, M., Ruiz-Larrea, F., & Torres, C. 2006. Assessment of antibiotic susceptibility within lactic acid bacteria strains isolated from wine. International Journal of Food Microbiology, 111(3), 234-240.
Ruiz Rodríguez, L., Vera Pingitore, E., Rollan, G., Cocconcelli, P. S., Fontana, C., Saavedra, L., G. Vignolo & Hebert, E. M. 2016. Biodiversity and technological, functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs. Journal of Applied Microbiology, 120(5), 1289-1301.
Russo, P., Arena, M.P., Fiocco, D., Capozzi, V., Drider, D., & Spano, G. 2017. Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products. International Journal of Food Microbiology, 247, 48–54.
Sadeghi, A., Ebrahimi, M., Raeisi, M., & Nematollahi, Z. 2019. Biological control of foodborne pathogens and aflatoxins by selected probiotic LAB isolated from rice bran sourdough. Biological Control, 130, 70-79.
Saxelin, M., Tynkkynen, S., Mattila-Sandholm, T., & de Vos, W.M. 2005. Probiotic and other functional microbes: from markets to mechanisms. Current Opinion in Biotechnology, 16(2), 204-211.
Sharma, P., Tomar, S.K., Sangwan, V., Goswami, P., & Singh, R. 2016. Antibiotic resistance of Lactobacillus sp. isolated from commercial probiotic preparations. Journal of Food Safety, 36(1), 38-51.
Shahrestani, F. F., Ebrahimi, M. T., Bayat, M., Hashemi, J., & Razavilar, V. 2019. Reduction of aflatoxin M1 by three acid-and bile-resistant antifungal probiotics vs. natamycin in milk. Biomedical Research, 30(1), 122-126.
Zhang, Y., Zhang, L., Du, M., Yi, H., Guo, C., Tuo, Y.,
Han, X.,
Li, J.,
Zhang, L., & Yang, L. 2011. Antimicrobial activity against
Shigella sonnei and probiotic properties of wild lactobacilli from fermented food.
Microbiological Research, 167(1), 27-31
)
ارسال نظر در مورد این مقاله