Nondairy Fermented Foods and Products
195
78. Steinkraus, K.H., A.G. van Veen, and D.B. Thiebeau. 1967. Studies on idli—An Indian fermented black gram-rice food.
Food Technol. 21:916–919.
79. Subik, J., and M. Behun. 1974. Effect of bongkrekic acid on growth and metabolism of filamentous fungi. Arch. Microbiol.
97:81–88.
80. Sugihara, T.F., L.Kline, and M.W. Miller. 1971. Microorganisms of the San Francisco sour dough bread process. I. Yeasts
responsible for the leavening action. Appl. Microbiol. 21:456–458.
81. Thompson, S.S., K.B. Miller, and A.S. Lopez. 2001. Cocoa and coffee. In Food Microbiology: Fundamentals and Frontiers,
2nd ed., ed. M.P. Doyle, L.R. Beuchat, and T.J. Montville, 721–733. Washington, DC: ASM Press.
82. Urbaniak, L., and W. Pezacki. 1975. Die Milchs¨ aure bildende Rohwurst-Mikroflora und ihre technologisch bedingte
Ver¨ anderung. Fleischwirts. 55:229–237.
83. Van Pee, W., and J.M. Castelein. 1972. Study of the pectinolytic microflora, particularly the Enterobacteriaceae, from
fermenting coffee in the Congo. J. Food Sci. 37:171–174.
84. van Veen, A.G. 1967. The bongkrek toxins. In Biochemistry of Some Foodborne Microbial Toxins, ed. R.I. Mateles and
G.N. Wogan, 43–50. Cambridge, MA: MIT Press.
85. van Veen, A.G., and W.K. Mertens. 1934. Die Gifstoffe der sogenannten Bongkrek-vergiftungen auf Java. Rec. Trav. Chim.
53:257–268.
86. van Veen, A.G., and W.K. Mertens. 1934. Das Toxoflavin, der gelbe Gifstoff der Bongkrek. Rec. Trav. Chim. 53:398–404.
87. Vaughn, R.H. 1975. Lactic acid fermentation of olives with special reference to California conditions. In Lactic Acid
Bacteria in Beverages and Food, ed. J.G. Carr, C.V. Cutting, and G.C. Whiting, 307–323. New York: Academic Press.
88. Vaughn, R.H., T.Jakubczyk, J.D. MacMillan, T.E. Higgins, B.A. Dave, and V.M. Crampton. 1969. Some pink yeasts
associated with softening of olives. Appl. Microbiol. 18:771–775.
89. Vogel, R.F., G. B¨ ocker, P. Stolz, M. Ehrmann, D. Fanta, W. Ludwig, B. Pot, K. Kersters, K.H. Schleifer, and W.P. Hammes.
1994. Identification of lactobacilli from sourdough and description of Lactobacillus pontis sp. nov. Int. J. Syst. Bacteriol.
44:223–229.
90. Wardlaw, F.B., G.C. Skelley, M.G. Johnson, and J.C. Acton. 1973. Changes in meat components during fementation, heat
processing and drying of a summer sausage. J. Food Sci. 38:1228–1231.
91. Williamson, D.H. 1959. Studies on lactobacilli causing ropiness in beer. J. Appl. Bacteriol. 22:392–402.
92. Yaping, J., L. Xiaoyang, and Y. Jiaqi. 1990. Saccharobacter fermentatus gen. nov., sp. nov., a new ethanol-producing
bacterium. Int. J. Syst. Bacteriol. 40:412–414.
93. Yong, F.M., and B.J.B. Wood. 1974. Microbiology and biochemistry of the soy sauce fermentation. Adv. Appl. Microbiol.
17:157–194.
94. Zhao, N., C. Qu, E. Wang, and W. Chen. 1995. Phylogenetic evidence for the transfer of Pseudomonas cocovenenans (van
Damme et al. 1960) to the genus Burkholderia as Burkholderia cocovenenans (van Damme et al. 1960) comb. nov. Int. J.
Syst. Bacteriol. 45:600–603.
195
78. Steinkraus, K.H., A.G. van Veen, and D.B. Thiebeau. 1967. Studies on idli—An Indian fermented black gram-rice food.
Food Technol. 21:916–919.
79. Subik, J., and M. Behun. 1974. Effect of bongkrekic acid on growth and metabolism of filamentous fungi. Arch. Microbiol.
97:81–88.
80. Sugihara, T.F., L.Kline, and M.W. Miller. 1971. Microorganisms of the San Francisco sour dough bread process. I. Yeasts
responsible for the leavening action. Appl. Microbiol. 21:456–458.
81. Thompson, S.S., K.B. Miller, and A.S. Lopez. 2001. Cocoa and coffee. In Food Microbiology: Fundamentals and Frontiers,
2nd ed., ed. M.P. Doyle, L.R. Beuchat, and T.J. Montville, 721–733. Washington, DC: ASM Press.
82. Urbaniak, L., and W. Pezacki. 1975. Die Milchs¨ aure bildende Rohwurst-Mikroflora und ihre technologisch bedingte
Ver¨ anderung. Fleischwirts. 55:229–237.
83. Van Pee, W., and J.M. Castelein. 1972. Study of the pectinolytic microflora, particularly the Enterobacteriaceae, from
fermenting coffee in the Congo. J. Food Sci. 37:171–174.
84. van Veen, A.G. 1967. The bongkrek toxins. In Biochemistry of Some Foodborne Microbial Toxins, ed. R.I. Mateles and
G.N. Wogan, 43–50. Cambridge, MA: MIT Press.
85. van Veen, A.G., and W.K. Mertens. 1934. Die Gifstoffe der sogenannten Bongkrek-vergiftungen auf Java. Rec. Trav. Chim.
53:257–268.
86. van Veen, A.G., and W.K. Mertens. 1934. Das Toxoflavin, der gelbe Gifstoff der Bongkrek. Rec. Trav. Chim. 53:398–404.
87. Vaughn, R.H. 1975. Lactic acid fermentation of olives with special reference to California conditions. In Lactic Acid
Bacteria in Beverages and Food, ed. J.G. Carr, C.V. Cutting, and G.C. Whiting, 307–323. New York: Academic Press.
88. Vaughn, R.H., T.Jakubczyk, J.D. MacMillan, T.E. Higgins, B.A. Dave, and V.M. Crampton. 1969. Some pink yeasts
associated with softening of olives. Appl. Microbiol. 18:771–775.
89. Vogel, R.F., G. B¨ ocker, P. Stolz, M. Ehrmann, D. Fanta, W. Ludwig, B. Pot, K. Kersters, K.H. Schleifer, and W.P. Hammes.
1994. Identification of lactobacilli from sourdough and description of Lactobacillus pontis sp. nov. Int. J. Syst. Bacteriol.
44:223–229.
90. Wardlaw, F.B., G.C. Skelley, M.G. Johnson, and J.C. Acton. 1973. Changes in meat components during fementation, heat
processing and drying of a summer sausage. J. Food Sci. 38:1228–1231.
91. Williamson, D.H. 1959. Studies on lactobacilli causing ropiness in beer. J. Appl. Bacteriol. 22:392–402.
92. Yaping, J., L. Xiaoyang, and Y. Jiaqi. 1990. Saccharobacter fermentatus gen. nov., sp. nov., a new ethanol-producing
bacterium. Int. J. Syst. Bacteriol. 40:412–414.
93. Yong, F.M., and B.J.B. Wood. 1974. Microbiology and biochemistry of the soy sauce fermentation. Adv. Appl. Microbiol.
17:157–194.
94. Zhao, N., C. Qu, E. Wang, and W. Chen. 1995. Phylogenetic evidence for the transfer of Pseudomonas cocovenenans (van
Damme et al. 1960) to the genus Burkholderia as Burkholderia cocovenenans (van Damme et al. 1960) comb. nov. Int. J.
Syst. Bacteriol. 45:600–603.