Nondairy Fermented Foods and Products
193
22. Dicks, L.M.T., F. Dellaglio, and M.D. Collins. 1995. Proposal to reclassify Leuconostoc oenos to Oenococcus oeni [corrig.].
gen. nov., comb. nov. Int. J. Syst. Bacteriol. 45:395–397.
23. Engelmann, U., and N. Weiss. 1985. Megasphaera cerevisiae sp. nov.: A new Gram-negative obligately anaerobic coccus
isolated from spoiled beer. Syst. Appl. Microbiol. 6:287–290.
24. Etchells, J.L., H.P. Fleming, and T.A. Bell. 1975. Factors influencing the growth of lactic acid bacteria during the fermentation of brined cucumbers. In Lactic Acid Bacteria in Beverages and Food, ed. J.G. Carr, C.V. Cutting, and G.C. Whiting,
281–305. New York: Academic Press.
25. Everson, C.W., W.E. Danner, and P.A. Hammes. 1970. Improved starter culture for semidry sausage. Food Technol. 24:42–
44.
26. Faparusi, S.I., and O. Bassir. 1971. Microflora of fermenting palm-wine. J. Food Sci. Technol. 8:206–210.
27. Filho, A.M., and C.W. Hesseltine. 1964. Tempeh fermentation: Package and tray fermentations. Food Technol. 18:761–765.
28. Fisher, T.L., and D.A. Golden. 1998. Fate of Escherichia coli 0157:H7 in ground apples used in cider production. J. Food
Protect. 61:1372–1374.
29. Frank, H.A., N.A. Lum, and A.S. Dela Cruz. 1965. Bacteria responsible for mucilage-layered composition in Kona coffee
cherries. Appl. Microbiol. 13:201–207.
30. Frank, H.A., and A.S. Dela Cruz. 1964. Role of incidental microflora in natural decomposition of mucilage layer in Kona
coffee cherries. J. Food Sci. 29:850–853.
31. Garc´ ı a-Garc´ı a, P., R. Barranco, M.C. Dur´an Quintana, and A. Garrido-Fern´ andez. 2004. Biogenic amine formation and
“zapatera” spoilage of fermented green olives: Effect of storage temperature and debittering process. J. Food Protect.
67:117–123.
32. Garc´ ı a-Garc´ı a, P., M.Brenes-Balbuena, D. Hornero-M´endez, A. Garc´ ı a-Borrego, and A. Garrido-Fern´andez. 2000. Content
of biogenic amines in table olives. J. Food Protect. 63:111–116.
33. Giolitti, G., C.A. Cantoni, M.A. Bianchi, and P. Renon. 1971. Microbiology and chemical changes in raw hams of Italian
type. J. Appl. Bacteriol. 34:51–61.
34. Gobbetti, M., and A. Corsetti. 1997. Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: A review. Food
Microbiol. 14:175–187.
35. Greenwalt, C.J., K.H. Steinkraus, and R.A. Ledford. 2000. Kombucha, the fermented tea: Mcrobiology, composition, and
claimed health effects. J. Food Protect. 63:976–981.
36. Harris, D.A., L.Chaiet, R.P. Dudley, and P. Ebert. 1957. The development of commercial starter culture for summer sausages.
Bacteriol. Proc. Amer. Soc. Microbiol., 15.
37. Horn, S.J., I.M. Aasen, and K. ∅stgaard. 2000. Production of ethanol from mannitol by Zymobacter palmae. J. Ind.
Microbiol. Biotechnol. 24:51–57.
38. Ilany-Feigenbaum, J.J. Diamant, S. Laxer, and A. Pinsky. 1969. Japanese miso-type products prepared by using defatted
soybean flakes and various carbohydrate-containing foods. Food Technol. 23:554–556.
39. Kleyn, J., and J.Hough. 1971. The microbiology of brewing. Annu. Rev. Microbiol. 25:583–608.
40. Kline, L., and T.F. Sugihara. 1971. Microorganisms of the San Francisco sour dough bread process. II. Isolation
and characterization of undescribed bacterial species responsible for the souring activity. Appl. Microbiol. 21:459–
465.
41. Kunkee, R.E. 1975. A second enzymatic activity for decomposition of malic acid by malo-lactic bacteria. In Lactic Acid
Bacteria in Beverages and Food, ed. J.G. Carr, C.V. Cutting, and G.C. Whiting, 29–42. New York: Academic Press.
42. Levanon, Y., and S.M.O. Rossetini. 1965. A laboratory study of farm processing of cocoa beans for industrial use. J. Food
Sci. 30:719–722.
43. Lee, S.Y., M.S. Mabee, and N.O. Jangaard. 1978. Pectinatus, a new genus of the family Bacteroidaceae. Int. J. Syst.
Bacteriol. 28:582–594.
44. Liu, S.-Q. 2002. Malolactic fermentation in wine beyond deacidification. J. Appl. Microbiol. 92:589–601
45. Mislivec, P.B., V.R. Bruce, and R. Gibson. 1983. Incidence of toxigenic and other molds in green coffee beans. J. Food
Protect. 46:969–973.
46. Mukherjee, S.K., M.N. Albury, C.S. Pederson, A.G. van Veen, and K.H. Steinkraus. 1965. Role of Leuconostoc mesenteroides in leavening the batter of idli, a fermented food of India. Appl. Microbiol. 13:227–231.
47. Niinivaara, F.P., M.S. Pohja, and S.E. Komulainen. 1964. Some aspects about using bacterial pure cultures in the manufacture
of fermented sausages. Food Technol. 18:147–153.
48. Okafor, N. 1972. Palm-wine yeasts from parts of Nigeria. J. Sci. Food Agric. 23:1399–1407.
193
22. Dicks, L.M.T., F. Dellaglio, and M.D. Collins. 1995. Proposal to reclassify Leuconostoc oenos to Oenococcus oeni [corrig.].
gen. nov., comb. nov. Int. J. Syst. Bacteriol. 45:395–397.
23. Engelmann, U., and N. Weiss. 1985. Megasphaera cerevisiae sp. nov.: A new Gram-negative obligately anaerobic coccus
isolated from spoiled beer. Syst. Appl. Microbiol. 6:287–290.
24. Etchells, J.L., H.P. Fleming, and T.A. Bell. 1975. Factors influencing the growth of lactic acid bacteria during the fermentation of brined cucumbers. In Lactic Acid Bacteria in Beverages and Food, ed. J.G. Carr, C.V. Cutting, and G.C. Whiting,
281–305. New York: Academic Press.
25. Everson, C.W., W.E. Danner, and P.A. Hammes. 1970. Improved starter culture for semidry sausage. Food Technol. 24:42–
44.
26. Faparusi, S.I., and O. Bassir. 1971. Microflora of fermenting palm-wine. J. Food Sci. Technol. 8:206–210.
27. Filho, A.M., and C.W. Hesseltine. 1964. Tempeh fermentation: Package and tray fermentations. Food Technol. 18:761–765.
28. Fisher, T.L., and D.A. Golden. 1998. Fate of Escherichia coli 0157:H7 in ground apples used in cider production. J. Food
Protect. 61:1372–1374.
29. Frank, H.A., N.A. Lum, and A.S. Dela Cruz. 1965. Bacteria responsible for mucilage-layered composition in Kona coffee
cherries. Appl. Microbiol. 13:201–207.
30. Frank, H.A., and A.S. Dela Cruz. 1964. Role of incidental microflora in natural decomposition of mucilage layer in Kona
coffee cherries. J. Food Sci. 29:850–853.
31. Garc´ ı a-Garc´ı a, P., R. Barranco, M.C. Dur´an Quintana, and A. Garrido-Fern´ andez. 2004. Biogenic amine formation and
“zapatera” spoilage of fermented green olives: Effect of storage temperature and debittering process. J. Food Protect.
67:117–123.
32. Garc´ ı a-Garc´ı a, P., M.Brenes-Balbuena, D. Hornero-M´endez, A. Garc´ ı a-Borrego, and A. Garrido-Fern´andez. 2000. Content
of biogenic amines in table olives. J. Food Protect. 63:111–116.
33. Giolitti, G., C.A. Cantoni, M.A. Bianchi, and P. Renon. 1971. Microbiology and chemical changes in raw hams of Italian
type. J. Appl. Bacteriol. 34:51–61.
34. Gobbetti, M., and A. Corsetti. 1997. Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: A review. Food
Microbiol. 14:175–187.
35. Greenwalt, C.J., K.H. Steinkraus, and R.A. Ledford. 2000. Kombucha, the fermented tea: Mcrobiology, composition, and
claimed health effects. J. Food Protect. 63:976–981.
36. Harris, D.A., L.Chaiet, R.P. Dudley, and P. Ebert. 1957. The development of commercial starter culture for summer sausages.
Bacteriol. Proc. Amer. Soc. Microbiol., 15.
37. Horn, S.J., I.M. Aasen, and K. ∅stgaard. 2000. Production of ethanol from mannitol by Zymobacter palmae. J. Ind.
Microbiol. Biotechnol. 24:51–57.
38. Ilany-Feigenbaum, J.J. Diamant, S. Laxer, and A. Pinsky. 1969. Japanese miso-type products prepared by using defatted
soybean flakes and various carbohydrate-containing foods. Food Technol. 23:554–556.
39. Kleyn, J., and J.Hough. 1971. The microbiology of brewing. Annu. Rev. Microbiol. 25:583–608.
40. Kline, L., and T.F. Sugihara. 1971. Microorganisms of the San Francisco sour dough bread process. II. Isolation
and characterization of undescribed bacterial species responsible for the souring activity. Appl. Microbiol. 21:459–
465.
41. Kunkee, R.E. 1975. A second enzymatic activity for decomposition of malic acid by malo-lactic bacteria. In Lactic Acid
Bacteria in Beverages and Food, ed. J.G. Carr, C.V. Cutting, and G.C. Whiting, 29–42. New York: Academic Press.
42. Levanon, Y., and S.M.O. Rossetini. 1965. A laboratory study of farm processing of cocoa beans for industrial use. J. Food
Sci. 30:719–722.
43. Lee, S.Y., M.S. Mabee, and N.O. Jangaard. 1978. Pectinatus, a new genus of the family Bacteroidaceae. Int. J. Syst.
Bacteriol. 28:582–594.
44. Liu, S.-Q. 2002. Malolactic fermentation in wine beyond deacidification. J. Appl. Microbiol. 92:589–601
45. Mislivec, P.B., V.R. Bruce, and R. Gibson. 1983. Incidence of toxigenic and other molds in green coffee beans. J. Food
Protect. 46:969–973.
46. Mukherjee, S.K., M.N. Albury, C.S. Pederson, A.G. van Veen, and K.H. Steinkraus. 1965. Role of Leuconostoc mesenteroides in leavening the batter of idli, a fermented food of India. Appl. Microbiol. 13:227–231.
47. Niinivaara, F.P., M.S. Pohja, and S.E. Komulainen. 1964. Some aspects about using bacterial pure cultures in the manufacture
of fermented sausages. Food Technol. 18:147–153.
48. Okafor, N. 1972. Palm-wine yeasts from parts of Nigeria. J. Sci. Food Agric. 23:1399–1407.