172 Modern Food Microbiology
51. Newcomer, A.D., H.S. Park, P.C. O’Brien, and D.B. McGill. 1983. Response of patients with irritable bowel syndrome
and lactase deficiency using unfermented acidophilus milk. Am. J. Clin. Nutr. 38:257–263.
52. National Academy of Science, USA. 1992. Applications of Biotechnology to Traditional Fermented Foods. Washington,
D.C.: National Academy Press.
53. Ouwehand, A.C., and S.J. Salminen. 1998. The health effects of cultured milk products with viable and non-viable bacteria.
Int. Dairy J. 8:749–758.
54. Pederson, C.S. 1979. Microbiology of Food Fermentations, 2nd ed. Westport, C.T.: AVI.
55. Pettersson, B., F. Lembke, P. Hammer, E. Stackebrandt, and F.G. Priest. 1996. Bacillus sporothermodurans, a new species
producing highly heat-resistant endospores. Int. J. System. Bacteriol. 46:759–764.
56. Prescott, S.C., and C.G. Dunn. 1957. Industrial Microbiology. New York: McGraw-Hill.
57. Radke-Mitchell, L., and W.E. Sandine. 1984. Associative growth and differential enumeration of Streptococcus thermophilus and Lactobacillus bulgaricus: A review. J. Food Protect. 47:245–248.
58. Rosen, G. 1958. A History of Public Health, 358–360. New York: MD Publications.
59. Roth, L.A., L.F.L. Clegg, and M.E. Stiles. 1971. Coliforms and shelf life of commercially produced cottage cheese. Can.
Inst. Food Technol. J. 4:107–111.
60. Rudolf, M., and S. Scherer. 2001. High incidence of Listeria monocytogenes in European red smear cheese. Int. J. Food
Microbiol. 63:91–98.
61. Salminen, S., A. Ouwehand, Y.H. Benno, and Y.K. Lee. 1999. Probiotics: How should they be defined? Trends Food. Sci.
Technol. 10:107–110.
62. Sanders, M.E. 1999. Probiotics. Food Technol. 53(11):67–77.
63. Sandine, W.E., P.C. Radich, and P.R. Elliker. 1972. Ecology of the lactic streptococci: A review. J. Milk Food Technol.
35:176–185.
64. Schleifer, K.H., and O. Kandler. 1972. Peptidoglycan types of bacterial cell walls and their taxonomic implications.
Bacteriol. Rev. 36:407–477.
65. Schubert, K., W. Ludwig, N. Springer, R.M. Kroppenstedt, J.-P. Accolas, and F. Fiedler. 1996. Two coryneform bacteria isolated from the surface of French Gruy` ere and Beaufort cheeses are new species of the genus Brachybacterium:
Brachybacterium alimentarium sp. nov. and Brachybacterium tyrofermentans sp. nov. Int. J. Syst. Bacteriol. 46:81–
87.
66. Shin, M.-S., J.-H. Lee, J.J. Pestka, and Z. Ustunol. 2000. Viability of bifidobacteria in commercial dairy products during
refrigerated storage. J. Food Protect. 63:327–331.
67. Shortt, C. 1998. The probiotic century: Historical and current perspectives. Trends Food Sci. Technol. 10:411–417.
68. Stabel, J.R., E.M. Steadham, and C.A. Bolin. 1997. Heat inactivation of Mycobacterium paratuberculosis in raw milk: Are
current pasteurization conditions effective? Appl. Environ. Microbiol. 63:4975–4977.
69. Stamer, J.R. 1976. Lactic acid bacteria. In Food Microbiology: Public Health and Spoilage Aspects, ed. M.P. deFigueiredo
and D.F. Splittstoesser, 404–426. New York: Kluwer Academic Publishers.
70. Stiles, M.E., and W.H. Holzapfel. 1997. Lactic acid bacteria of foods and their current taxonomy. Int. J. Food Microbiol.
36:1–29.
71. Stouthamer, A.H. 1969. Determination and significance of molar growth yields. Methods Microbiol. 1:629–663.
72. Sung, N., and M.T. Collins. 2000. Effect of three factors in cheese production (pH, salt, and heat) on Mycobacterium avium
subsp. paratuberculosis viability. Appl. Environ. Microbiol. 66:1334–1339.
73. Thorel, M.-F., M. Krichevsky, and V.V. Levy-Fr´ ebault. 1990. Numerical taxonomy of mycobactin-dependent mycobacteria,
emended description of Mycobacterium avium, and description of Mycobacterium avium subsp. avium subsp. nov., and
Mycobacterium avium subsp. silvaticum subsp. nov. Int. J. Syst. Bacteriol. 40:254–260.
74. Tibana, A., M.B. Warnken, M.P. Nunes, I.D. Ricciaradi, and A.L.S. Noleto. 1987. Occurrence of Yersinia species in raw
and pasteurized milk in Rio de Janeiro, Brazil. J. Food Protect. 50:580–583.
75. Vancanneyt, M., J. Mengaud, I. Cleenwerck, K. Vanhonacker, H. Hoste, P. Dawyndt, M.C. Degivry, D. Ringuet, D. Janssens,
and J. Swings. 2004. Reclassification of Lactobacillus kefirgranum Takizawa et al. 1994 Lactobacillus kefiranofaciens subsp.
kefirgranum subsp. nov. and emended description of L. kefiranofaciens Fujisawa et al. 1988. Int. J. Syst. Evol. Microbiol.
54:551–556.
76. Vaclavik, V.A., and E.W. Christian. 2003. Essentials of Food Science, 2nd ed. New York: Springer.
51. Newcomer, A.D., H.S. Park, P.C. O’Brien, and D.B. McGill. 1983. Response of patients with irritable bowel syndrome
and lactase deficiency using unfermented acidophilus milk. Am. J. Clin. Nutr. 38:257–263.
52. National Academy of Science, USA. 1992. Applications of Biotechnology to Traditional Fermented Foods. Washington,
D.C.: National Academy Press.
53. Ouwehand, A.C., and S.J. Salminen. 1998. The health effects of cultured milk products with viable and non-viable bacteria.
Int. Dairy J. 8:749–758.
54. Pederson, C.S. 1979. Microbiology of Food Fermentations, 2nd ed. Westport, C.T.: AVI.
55. Pettersson, B., F. Lembke, P. Hammer, E. Stackebrandt, and F.G. Priest. 1996. Bacillus sporothermodurans, a new species
producing highly heat-resistant endospores. Int. J. System. Bacteriol. 46:759–764.
56. Prescott, S.C., and C.G. Dunn. 1957. Industrial Microbiology. New York: McGraw-Hill.
57. Radke-Mitchell, L., and W.E. Sandine. 1984. Associative growth and differential enumeration of Streptococcus thermophilus and Lactobacillus bulgaricus: A review. J. Food Protect. 47:245–248.
58. Rosen, G. 1958. A History of Public Health, 358–360. New York: MD Publications.
59. Roth, L.A., L.F.L. Clegg, and M.E. Stiles. 1971. Coliforms and shelf life of commercially produced cottage cheese. Can.
Inst. Food Technol. J. 4:107–111.
60. Rudolf, M., and S. Scherer. 2001. High incidence of Listeria monocytogenes in European red smear cheese. Int. J. Food
Microbiol. 63:91–98.
61. Salminen, S., A. Ouwehand, Y.H. Benno, and Y.K. Lee. 1999. Probiotics: How should they be defined? Trends Food. Sci.
Technol. 10:107–110.
62. Sanders, M.E. 1999. Probiotics. Food Technol. 53(11):67–77.
63. Sandine, W.E., P.C. Radich, and P.R. Elliker. 1972. Ecology of the lactic streptococci: A review. J. Milk Food Technol.
35:176–185.
64. Schleifer, K.H., and O. Kandler. 1972. Peptidoglycan types of bacterial cell walls and their taxonomic implications.
Bacteriol. Rev. 36:407–477.
65. Schubert, K., W. Ludwig, N. Springer, R.M. Kroppenstedt, J.-P. Accolas, and F. Fiedler. 1996. Two coryneform bacteria isolated from the surface of French Gruy` ere and Beaufort cheeses are new species of the genus Brachybacterium:
Brachybacterium alimentarium sp. nov. and Brachybacterium tyrofermentans sp. nov. Int. J. Syst. Bacteriol. 46:81–
87.
66. Shin, M.-S., J.-H. Lee, J.J. Pestka, and Z. Ustunol. 2000. Viability of bifidobacteria in commercial dairy products during
refrigerated storage. J. Food Protect. 63:327–331.
67. Shortt, C. 1998. The probiotic century: Historical and current perspectives. Trends Food Sci. Technol. 10:411–417.
68. Stabel, J.R., E.M. Steadham, and C.A. Bolin. 1997. Heat inactivation of Mycobacterium paratuberculosis in raw milk: Are
current pasteurization conditions effective? Appl. Environ. Microbiol. 63:4975–4977.
69. Stamer, J.R. 1976. Lactic acid bacteria. In Food Microbiology: Public Health and Spoilage Aspects, ed. M.P. deFigueiredo
and D.F. Splittstoesser, 404–426. New York: Kluwer Academic Publishers.
70. Stiles, M.E., and W.H. Holzapfel. 1997. Lactic acid bacteria of foods and their current taxonomy. Int. J. Food Microbiol.
36:1–29.
71. Stouthamer, A.H. 1969. Determination and significance of molar growth yields. Methods Microbiol. 1:629–663.
72. Sung, N., and M.T. Collins. 2000. Effect of three factors in cheese production (pH, salt, and heat) on Mycobacterium avium
subsp. paratuberculosis viability. Appl. Environ. Microbiol. 66:1334–1339.
73. Thorel, M.-F., M. Krichevsky, and V.V. Levy-Fr´ ebault. 1990. Numerical taxonomy of mycobactin-dependent mycobacteria,
emended description of Mycobacterium avium, and description of Mycobacterium avium subsp. avium subsp. nov., and
Mycobacterium avium subsp. silvaticum subsp. nov. Int. J. Syst. Bacteriol. 40:254–260.
74. Tibana, A., M.B. Warnken, M.P. Nunes, I.D. Ricciaradi, and A.L.S. Noleto. 1987. Occurrence of Yersinia species in raw
and pasteurized milk in Rio de Janeiro, Brazil. J. Food Protect. 50:580–583.
75. Vancanneyt, M., J. Mengaud, I. Cleenwerck, K. Vanhonacker, H. Hoste, P. Dawyndt, M.C. Degivry, D. Ringuet, D. Janssens,
and J. Swings. 2004. Reclassification of Lactobacillus kefirgranum Takizawa et al. 1994 Lactobacillus kefiranofaciens subsp.
kefirgranum subsp. nov. and emended description of L. kefiranofaciens Fujisawa et al. 1988. Int. J. Syst. Evol. Microbiol.
54:551–556.
76. Vaclavik, V.A., and E.W. Christian. 2003. Essentials of Food Science, 2nd ed. New York: Springer.