482 ◾ Fundamental Food Microbiology
References
1. Ray, B. and Sandine, W.E., Acetic, propionic and lactic acid of starter culture bacteria as biopreservatives. In Food Biopreservatives of Microbial Origin, Ray, B. and Daeschel, M.A., Eds., CRC Press, Boca
Raton, FL, 1992.
2. Theron, M.M. and Lues, J.F.R., Organic acids and meat preservation: A review, Food Rev. Int., 23,
141–158, 2007.
3. Russell, J.B., Another explanation for the toxicity of fermentation acids at low pH: Anion accumulation
versus uncoupling, J. Appl. Microbiol., 73, 363–370, 1992.
4. Carpenter, C.E. and Broadbent, J.R., External concentration of organic acid anions and pH: Key independent variables for studying how organic acids inhibit growth of bacteria in mildly acidic foods,
J. Food Sci., 74, R12–R15, 2009.
5. Dalié, D.K.D., Deschamps, A.M., and Richard-Forget, F., Lactic acid bacteria: Potential for control of
mould growth and mycotoxins: A review, Food Control, 21, 370–380, 2010.
6. Datta, R. and Henry, M., Lactic acid: Recent advances in products, processes and technologies:
A review, J. Chem. Technol. Biotechnol., 81, 1119–1129, 2006.
7. Razavi-Rohani, S.M. and Griffiths, M.W., Antifungal effects of sorbic acid and propionic acid at different pH and NaCl conditions, J. Food Qual., 19, 109–120, 1999.
8. Schnürer, J. and Magnusson, J., Antifungal lactic acid bacteria as biopreservatives, Trends Food Sci
Technol, 16, 70–78, 2005.
9. Lima Tribst, A.A., de Souza Sant’Ana, A., and de Massaguer, P.R., Review: Microbiological quality and
safety of fruit juices: Past, present and future perspectives, Crit. Rev. Microbiol., 35, 310–339, 2009.
10. Soni, M.G., Carabin, I.G., and Burdock, G.A., Safety assessment of esters of p-hydroxybenzoic acid
(parabens), Food Chem. Toxicol., 43, 985–1015, 2005.
11. Castelain, F. and Castelain, M., Parabens: A real hazard or a scare story?, Eur. J. Dermatol., 22, 723–
727, 2012.
References
1. Ray, B. and Sandine, W.E., Acetic, propionic and lactic acid of starter culture bacteria as biopreservatives. In Food Biopreservatives of Microbial Origin, Ray, B. and Daeschel, M.A., Eds., CRC Press, Boca
Raton, FL, 1992.
2. Theron, M.M. and Lues, J.F.R., Organic acids and meat preservation: A review, Food Rev. Int., 23,
141–158, 2007.
3. Russell, J.B., Another explanation for the toxicity of fermentation acids at low pH: Anion accumulation
versus uncoupling, J. Appl. Microbiol., 73, 363–370, 1992.
4. Carpenter, C.E. and Broadbent, J.R., External concentration of organic acid anions and pH: Key independent variables for studying how organic acids inhibit growth of bacteria in mildly acidic foods,
J. Food Sci., 74, R12–R15, 2009.
5. Dalié, D.K.D., Deschamps, A.M., and Richard-Forget, F., Lactic acid bacteria: Potential for control of
mould growth and mycotoxins: A review, Food Control, 21, 370–380, 2010.
6. Datta, R. and Henry, M., Lactic acid: Recent advances in products, processes and technologies:
A review, J. Chem. Technol. Biotechnol., 81, 1119–1129, 2006.
7. Razavi-Rohani, S.M. and Griffiths, M.W., Antifungal effects of sorbic acid and propionic acid at different pH and NaCl conditions, J. Food Qual., 19, 109–120, 1999.
8. Schnürer, J. and Magnusson, J., Antifungal lactic acid bacteria as biopreservatives, Trends Food Sci
Technol, 16, 70–78, 2005.
9. Lima Tribst, A.A., de Souza Sant’Ana, A., and de Massaguer, P.R., Review: Microbiological quality and
safety of fruit juices: Past, present and future perspectives, Crit. Rev. Microbiol., 35, 310–339, 2009.
10. Soni, M.G., Carabin, I.G., and Burdock, G.A., Safety assessment of esters of p-hydroxybenzoic acid
(parabens), Food Chem. Toxicol., 43, 985–1015, 2005.
11. Castelain, F. and Castelain, M., Parabens: A real hazard or a scare story?, Eur. J. Dermatol., 22, 723–
727, 2012.