128 ◾ Fundamental Food Microbiology
7. Turroni, F., van Sinderen, D., and Ventura, M., Genomics and ecological overview of the genus
Bifidobacterium, Int. J. Food Microbiol., 149, 37–44, 2011.
8. Deak, T. and Beauchat, L.R., Identification of foodborne yeasts, J. Food Prot., 50, 243–264, 1987.
9. Chavan, R.S. and Chavan, S.R., Sourdough technology: A traditional way for wholesome foods: A review,
Comp. Rev. Food Sci. Food Safety, 10, 169–182, 2011.
10. Lin, Y. and Tanaka, S., Ethanol fermentation from biomass resources: Current state and prospects, Appl.
Microbiol. Biotechnol., 69, 627–642, 2006.
11. Ghorai, S., Banik, S.P., Verma, D., Chowdhury, S., Mukherjee, S., and Khowala, S., Fungal biotechnology in food and feed processing, Food Res. Int., 42, 577–587, 2009.
7. Turroni, F., van Sinderen, D., and Ventura, M., Genomics and ecological overview of the genus
Bifidobacterium, Int. J. Food Microbiol., 149, 37–44, 2011.
8. Deak, T. and Beauchat, L.R., Identification of foodborne yeasts, J. Food Prot., 50, 243–264, 1987.
9. Chavan, R.S. and Chavan, S.R., Sourdough technology: A traditional way for wholesome foods: A review,
Comp. Rev. Food Sci. Food Safety, 10, 169–182, 2011.
10. Lin, Y. and Tanaka, S., Ethanol fermentation from biomass resources: Current state and prospects, Appl.
Microbiol. Biotechnol., 69, 627–642, 2006.
11. Ghorai, S., Banik, S.P., Verma, D., Chowdhury, S., Mukherjee, S., and Khowala, S., Fungal biotechnology in food and feed processing, Food Res. Int., 42, 577–587, 2009.