194 Modern Food Microbiology
49. Okafor, N. 1975. Microbiology of Nigerian palm wine with particular reference to bacteria. J. Appl. Bacteriol. 38:81–88.
50. Okafor, N. 1975. Preliminary microbiological studies on the preservation of palm wine. J. Appl. Bacteriol. 38:1–7.
51. Okamoto, T., H. Taguchi, K. Nakamura, H. Ikenaga, H. Kuraishi, and K. Yamasato. 1993. Zymobacter palmae gen. nov.,
sp. nov., a new ethanol-fermenting peritrichous bacterium isolated from palm sap. Arch. Microbiol. 160:333–337.
52. Palumbo, S.A., J.L. Smith, and S.A. Kerman. 1973. Lebanon bologna. I. Manufacture and processing. J. Milk Food Technol.
36:497–503.
53. Passmore, S.M., and J.G. Carr. 1975. The ecology of the acetic acid bacteria with particular reference to cider manufacture.
J. Appl. Bacteriol. 38:151–158.
54. Passos, F.M.L., D.O. Silva, A. Lopez, C.L.L.F. Ferreira, and W.V. Guimaraes. 1984. Characterization and distribution of
lactic acid bacteria from traditional cocoa bean fermentations in Bahia. J. Food Sci. 49:205–208.
55. Patel, I.B., and R.H. Vaughn. 1973. Cellulolytic bacteria associated with sloughing spoilage of California ripe olives. Appl.
Microbiol. 25:62–69.
56. Pearson, A.M., and T.A. Gillett. 1999. Processed Meats. New York: Kluwer Academic Publishers.
57. Pearson, A.M., and F.W. Tauber. 1984. Processed Meats, 2nd ed. New York: Kluwer Academic Publishers.
58. Pederson, C.S. 1979. Microbiology of Food Fermentations, 2nd ed. New York: Kluwer Academic Publishers.
59. Pederson, C.S., and R.S. Breed. 1946. Fermentation of coffee. Food Res. 11:99–106.
60. Pilone, G.J., and R.E. Kunkee. 1976. Stimulatory effect of malo-lactic fermentation on the growth rate of Leuconostoc
oenos. Appl. Environ. Microbiol. 32:405–408.
61. Plastourgos, S., and R.H. Vaughn. 1957. Species of Propionibacterium associated with zapatera spoilage of olives. Appl.
Microbiol. 5:267–271.
62. Potter, M.E., M.B. Kruse, M.A. Matthews, R.O. Hill, and R.J. Martin. 1976. A sausage-associated outbreak of trichinosis
in Illinois. Amer. J. Pub. Hlth. 66:1194–1196.
63. Radler, F. 1975. The metabolism of organic acids by lactic acid bacteria. In Lactic Acid Bacteria in Beverages and Food,
ed. J.G. Carr, C.V. Cutting, and G.C. Whiting, 17–27. New York: Academic Press.
64. Rainbow, C. 1975. Beer spoilage lactic acid bacteria. In Lactic Acid Bacteria in Beverages and Food, ed. J.G. Carr, C.V.
Cutting, and G.C. Whiting, 149–158. New York: Academic Press.
65. Reddy, N.R., S.K. Sathe, M.D. Pierson, and D.K. Salunkha. 1981. Idli, an Indian fermented food: A review. J. Food Qual.
5:89–101.
66. Roelofsen, P.A. 1958. Fermentation, drying, and storage of cacao beans. Adv. Food Res. 8:225–296.
67. Rohan, T.A., and T. Stewart. 1966. The precursors of chocolate aroma: Changes in the sugars during the roasting of cocoa
beans. J. Food Sci. 31:206–209.
68. R¨ oling, W.F.M., and H.W. van Verseveld. 1996. Charcteristics of Tetragenococcus helophila populations of Indonesian soy
mash (kecap) fermentation. Appl. Environ. Microbiol. 62:1203–1207.
69. Rose, A.H. 1982. Fermented Foods. Economic Microbiology Series, 7. New York: Academic Press.
70. Saisithi, P., B.-O. Kasemsarn, J. Liston, and A.M. Dollar. 1966. Microbiology and chemistry of fermented fish. J. Food
Sci. 31:105–110.
71. Sanz, Y., and F. Toldra. 1998. Aminopeptidases from Lactobacillus sake affected by amines in dry sausages. J. Food Sci.
63:894–896.
72. Satomi, M., B. Kimura, M. Mizoi, T. Sato, and T. Fujii. 1997. Tetragenococcus muriaticus sp. nov., a new moderately
halophilic lactic acid bacterium isolated from fermented squid liver sauce. Int. J. Syst. Bacteriol. 47:832–836.
73. Schleifer, K.H., M. Leuteritz, N. Weiss, W. Ludwig, G. Kirchhof, and H. Seidel-Rufer. 1990. Taxonomic study of anaerobic,
Gram-negative, rodshaped bacteria from breweries: Emended description of Pectinatus cerevisiiphilus and description of
Pectinatus frisingensis sp. nov., Selenomonas lacticifex sp. nov., Zymophilus paucivorans sp. nov. Int. J. System. Bacteriol.
49:19–27.
74. Schwan, R.F. 1998. Cocoa fermentations conducted with a defined microbial cocktail inoculum. Appl. Environ. Microbiol.
64:1477–1483.
75. Semanchek, J.J., and D.A. Golden. 1996. Survival of Escherichia coli 0157:H7 during fermentation of apple cider. J. Food
Protect. 59:1256–1259.
76. Shieh, Y.-S.G., and L.R. Beuchat. 1982. Microbial changes in fermented peanut and soybean pastes containing kojis
prepared using Aspergillus oryzae and Rhizopus oligosporus. J. Food Sci. 47:518–522.
77. Smith, J.L., and S.A. Palumbo. 1973. Microbiology of Lebanon bologna. Appl. Microbiol. 26:489–496.
49. Okafor, N. 1975. Microbiology of Nigerian palm wine with particular reference to bacteria. J. Appl. Bacteriol. 38:81–88.
50. Okafor, N. 1975. Preliminary microbiological studies on the preservation of palm wine. J. Appl. Bacteriol. 38:1–7.
51. Okamoto, T., H. Taguchi, K. Nakamura, H. Ikenaga, H. Kuraishi, and K. Yamasato. 1993. Zymobacter palmae gen. nov.,
sp. nov., a new ethanol-fermenting peritrichous bacterium isolated from palm sap. Arch. Microbiol. 160:333–337.
52. Palumbo, S.A., J.L. Smith, and S.A. Kerman. 1973. Lebanon bologna. I. Manufacture and processing. J. Milk Food Technol.
36:497–503.
53. Passmore, S.M., and J.G. Carr. 1975. The ecology of the acetic acid bacteria with particular reference to cider manufacture.
J. Appl. Bacteriol. 38:151–158.
54. Passos, F.M.L., D.O. Silva, A. Lopez, C.L.L.F. Ferreira, and W.V. Guimaraes. 1984. Characterization and distribution of
lactic acid bacteria from traditional cocoa bean fermentations in Bahia. J. Food Sci. 49:205–208.
55. Patel, I.B., and R.H. Vaughn. 1973. Cellulolytic bacteria associated with sloughing spoilage of California ripe olives. Appl.
Microbiol. 25:62–69.
56. Pearson, A.M., and T.A. Gillett. 1999. Processed Meats. New York: Kluwer Academic Publishers.
57. Pearson, A.M., and F.W. Tauber. 1984. Processed Meats, 2nd ed. New York: Kluwer Academic Publishers.
58. Pederson, C.S. 1979. Microbiology of Food Fermentations, 2nd ed. New York: Kluwer Academic Publishers.
59. Pederson, C.S., and R.S. Breed. 1946. Fermentation of coffee. Food Res. 11:99–106.
60. Pilone, G.J., and R.E. Kunkee. 1976. Stimulatory effect of malo-lactic fermentation on the growth rate of Leuconostoc
oenos. Appl. Environ. Microbiol. 32:405–408.
61. Plastourgos, S., and R.H. Vaughn. 1957. Species of Propionibacterium associated with zapatera spoilage of olives. Appl.
Microbiol. 5:267–271.
62. Potter, M.E., M.B. Kruse, M.A. Matthews, R.O. Hill, and R.J. Martin. 1976. A sausage-associated outbreak of trichinosis
in Illinois. Amer. J. Pub. Hlth. 66:1194–1196.
63. Radler, F. 1975. The metabolism of organic acids by lactic acid bacteria. In Lactic Acid Bacteria in Beverages and Food,
ed. J.G. Carr, C.V. Cutting, and G.C. Whiting, 17–27. New York: Academic Press.
64. Rainbow, C. 1975. Beer spoilage lactic acid bacteria. In Lactic Acid Bacteria in Beverages and Food, ed. J.G. Carr, C.V.
Cutting, and G.C. Whiting, 149–158. New York: Academic Press.
65. Reddy, N.R., S.K. Sathe, M.D. Pierson, and D.K. Salunkha. 1981. Idli, an Indian fermented food: A review. J. Food Qual.
5:89–101.
66. Roelofsen, P.A. 1958. Fermentation, drying, and storage of cacao beans. Adv. Food Res. 8:225–296.
67. Rohan, T.A., and T. Stewart. 1966. The precursors of chocolate aroma: Changes in the sugars during the roasting of cocoa
beans. J. Food Sci. 31:206–209.
68. R¨ oling, W.F.M., and H.W. van Verseveld. 1996. Charcteristics of Tetragenococcus helophila populations of Indonesian soy
mash (kecap) fermentation. Appl. Environ. Microbiol. 62:1203–1207.
69. Rose, A.H. 1982. Fermented Foods. Economic Microbiology Series, 7. New York: Academic Press.
70. Saisithi, P., B.-O. Kasemsarn, J. Liston, and A.M. Dollar. 1966. Microbiology and chemistry of fermented fish. J. Food
Sci. 31:105–110.
71. Sanz, Y., and F. Toldra. 1998. Aminopeptidases from Lactobacillus sake affected by amines in dry sausages. J. Food Sci.
63:894–896.
72. Satomi, M., B. Kimura, M. Mizoi, T. Sato, and T. Fujii. 1997. Tetragenococcus muriaticus sp. nov., a new moderately
halophilic lactic acid bacterium isolated from fermented squid liver sauce. Int. J. Syst. Bacteriol. 47:832–836.
73. Schleifer, K.H., M. Leuteritz, N. Weiss, W. Ludwig, G. Kirchhof, and H. Seidel-Rufer. 1990. Taxonomic study of anaerobic,
Gram-negative, rodshaped bacteria from breweries: Emended description of Pectinatus cerevisiiphilus and description of
Pectinatus frisingensis sp. nov., Selenomonas lacticifex sp. nov., Zymophilus paucivorans sp. nov. Int. J. System. Bacteriol.
49:19–27.
74. Schwan, R.F. 1998. Cocoa fermentations conducted with a defined microbial cocktail inoculum. Appl. Environ. Microbiol.
64:1477–1483.
75. Semanchek, J.J., and D.A. Golden. 1996. Survival of Escherichia coli 0157:H7 during fermentation of apple cider. J. Food
Protect. 59:1256–1259.
76. Shieh, Y.-S.G., and L.R. Beuchat. 1982. Microbial changes in fermented peanut and soybean pastes containing kojis
prepared using Aspergillus oryzae and Rhizopus oligosporus. J. Food Sci. 47:518–522.
77. Smith, J.L., and S.A. Palumbo. 1973. Microbiology of Lebanon bologna. Appl. Microbiol. 26:489–496.