Tải bản đầy đủ - 0 (trang)
TÀI LIỆU THAM KHẢO

TÀI LIỆU THAM KHẢO

Tải bản đầy đủ - 0trang

Luận văn thạc sĩ khoa học – Đỗ Thị Thu Thuỷ (2017)



TÀI LIỆU TIẾNG ANH

7. Abushelaibi A., AlMahdin S., El-Tarabily K., Shah N.P., Shah M. (2017),

“Characterization of potential probiotic lactic acid bacteria isolated from camel

milk”, LWT - Food Science and Technology,79, pp. 316-325.

8. Ahmed Z., Wang Y.,Cheng Q. and Imran M. (2009), “Lactobacillus acidophilus

bacteriocin, from production to their application”,



African Journal of



Biotechnology, 9 (20), pp. 2843-2850.

9. Arihara K., Ota H., Itoh M., Kondo Y., Sameshima T., Yamanaka H., Akimoto

M., Kanai S., Miki T. (1998), "Lactobacillus acidophilus group lactic acid

bacteria applied to meat fermentation”, Journal Food Science, 63(3), pp. 544547.

10. Awaisheh S. S., Khalifeh M. S., Al-Ruwaili M. A., Khalil O. M., Al-Ameri, O.

H., Al-Groom R. (2013), “Effect of supplementation of probiotics and

phytosterols alone or in combination on serum and hepatic lipid profiles and

thyroid hormones of hypercholesterolemic rats”, Journal of dairy science,

96(1), pp. 9-15.

11. Bang J.H., Shin H.J., Choi H.J., Kim D.W., Ahn C.S., Jeong Y.K., Joo W.H.

(2012), Probiotic Potential of Lactobacillus Isolates, Journal of Life Science,

22(2), pp. 251-258.

12. Bassyouni R. H., Abdel-all W. S., Fadl M.G., Abdel-all S., Kamel Z. (2012),

“Characterization of Lactic Acid Bacteria Isolated from Dairy Products in

Egypt as a Probiotic”, Life Science Journal, 9(4) , pp. 2924-2933.

13. Bhakta J. N. , Ohnishi K., Munekage Y., Iwasaki K. (2010), “Isolation and

Probiotic Characterization of Arsenic-Resistant Lactic Acid Bacteria for

Uptaking Arsenic, World Academy of Science, Engineering and Technology”,



76



Luận văn thạc sĩ khoa học – Đỗ Thị Thu Thuỷ (2017)



International journal of Biologycal, Biomolecular, Agricultural: Food and

Biotechnological Engineering, 4(11), pp. 831-838.

14. Cui Y., Xu T., Qu X., Hu T., Jiang X., Zhao C. (2016), “New insights into

various production characteristics of Streptococcus thermophilus strains”,

International Journal of Molecular Sciences, 17(10), pp. 1701.

15. Cheng H., (2010)., “Volatile flavor compounds in yogurt: a review”, Critical

reviews in food science and nutrition, 50(10), pp. 938-950.

16. Delcour J., Ferain T., Hols P. (2000)., “Advances in the genetics of

thermophilic lactic acid bacteria”, Current opinion in biotechnology, 11(5), pp.

497-504.

17. Decourcelle N., Lubbers S., Vallet N., Rondeau P., Guichard E. (2004), “Effect

of thickeners and sweeteners on the release of blended aroma compounds in fatfree stirred yoghurt during shear conditions”, International dairy journal, 14(9),

pp. 783-789.

18. Denkova Z., Krastanov A. (2012), Development of New Products: Probiotics

and Probiotic Foods, Immunology and Microbiology, Croatia.

19. De Vin F., Rådström P., Herman L., De Vuyst L. (2005), “ Molecular and

biochemical analysis of the galactose phenotype of dairy Streptococcus

thermophilus strains reveals four different fermentation profiles”, Applied and

environmental microbiology, 71(7), pp. 3659-3667.

20. De Vuyst L., Weckx S., Ravyts F., Herman L., Leroy F. (2011), “New insights

into the exopolysaccharide production of Streptococcus thermophilus”

International Dairy Journal, 21(9), pp. 5826.

21. Dunne C.L., Mahony M., Thornton G., MorriseyD., Hallorans S., Feeney M.,

Flynn S., Kiely B., Daly C., Collins K. (2001), “In vitro selectioncriteria for

77



Luận văn thạc sĩ khoa học – Đỗ Thị Thu Thuỷ (2017)



probiotic bacteria of human origin: Correlation with in vivo findings

American”, Journal of Clinical Nutrition, 73, pp. 386-392.

22. El Bashiti T. (2010), “Production of Yogurt by locally isolated starters:

Streptococcus thermophilus and Lactobacillus bulgaricus”, Journal of Al Azhar

University–Gaza, 12, pp. 56-58.

23. Elizabeth W.N., Marie Y., Phillip S.T. (2010), “Effects of yogurt starter

cultures on the survival of Lactobacillus acidophilus”, International Journal of

Food Microbiology, 145, pp. 169-175.

24. Elkins C.A., Mullis L.B. (2009), “Bile-mediatedaminoglycoside sensibility in

Lactobacillus species likely results from increased membrane eperme ability

attributable to cholic acid”, Appliedand Environmental Microbiology, 70,

pp.7200–7209.

25. Erkkila S., Petaja E. (2000), "Screening of commercial meat starter cultures at

low pH in the presence of bile salts for potential probiotic use”, Journal Meat

Scienc., 55(3), pp. 297-300.

26. Felis G.E., Dellaglio F. (2007), “Taxonomy of lactobacilli and bifidobacteria”,

Current issues in intestinal microbiology, 8(2), pp. 44-61.

27. Fernandes C.F., Shahani KM.(1990), “Anticarcinogenic and immunological

properties of dietary lactobacilli”,. Journal Food Protein, 53, pp.704–710.

28. Gabor E.M., Vries E.J.D., Janssen D.B. (2003), “Efficient recovery of

environmental DNA for expression cloning by indirect extraction method”,

FEMS Microbiology Ecology, 44(2), pp. 153–163.

29. Gautam N., Sharma S. (2015) “Characterization of bacteriocin producer

Lactobacillus brevis as potential probiotic strain”, J. Microbiol. Biotechnol.

Food Sci, 5, pp. 216–220.

78



Luận văn thạc sĩ khoa học – Đỗ Thị Thu Thuỷ (2017)



30. German B.J. (2014), ” The future of yogurt: scientific and regulatory needs”,

American Journal of Clinical Nutrition, 99(5), pp. 1271–1278.

31. Gilliland S.E. (1989), Acidophilus milk products: a review of potential benefits

to consumers, Journal Dairy Science, 72(10), pp.2483–2494.

32. Halász A. (2009), “Lactic acid bacteria”, Food Quality and Standards, 3, pp.

70-82.

33. Hammes W.P., and Hertel C. (2006), “The Genera Lactobacillus and Carno

Bacterium, In The Prokaryotes”, New York: Springer, 4, pp. 320 – 403.

34. Hardie J.M., Whiley R.A. (1997), “Classification and overview of the genera

Streptococcus and Enterococcus”, Journal of Applied Microbiology Symposium

Supplement, 83, pp. 1–11

35. Hawaz E. (2014), “Isolattion and identification of probiotic lactic acid bacteria

from curd and in vitro evaluation of its growth inhibition activities against

pathogenis bacteria”, African Journal of Microbiology Research, 8(13).

36. Herna´ndez D., Cardell E., Za´rate V. (2004), “Antimicrobial activity of acid

lactic bacteria isolated from Tenerife cheese: initial characterization of

plantaricin TF711, a bacteriocin-like substance produced by Lactobacillus

plantarum TF711”, Journal of Applied Microbiology, 99, pp. 77-84.

37. Hols P., Hancy F., Fontaine L., Grossiord B., Prozzi D., Leblond-Bourget N.,

Guédon E. (2005), “New insights in the molecular biology and physiology of

Streptococcus thermophilus revealed by comparative genomic”, FEMS

microbiology reviews, 29(3), pp. 435-463.

38. Hoque M.Z., Akter F., Hossain K.M., Rahman M.S.M., Billah M.M., Islam

K.M.D. (2010), “ Isolation, identification and analysis of probiotic properties of



79



Luận văn thạc sĩ khoa học – Đỗ Thị Thu Thuỷ (2017)



Lactobacillus spp. from selective regional yoghurts, World J. Dairy Food Sci.,

5, pp. 39–46

39. Huang J.S., Bousvaros A., Lee J.W., Diaz A., Davidson E.J. (2002), “Efficacy

of probiotic use in acute diarrhea in children: a meta-analysis”, Digestive

diseases and sciences, 47(11), pp. 2625-2634.

40. Katz F. (2001), “Active cultures add function to yogurt and other foods: Yogurt

reinvents itself”, Food technology, 55(3), pp. 46-49.

41. Keast D.R., Gallant K.M.G., Albertson A.M., Gugger C.K., Holschuh N.M.

(2015), Associations between Yogurt, Dairy, Calcium, and Vitamin D Intake

and Obesity among U.S. Children Aged 8–18 Years: NHANES, 2005–2008”,

Nutrients, 7(3), pp. 1577–1593.

42. Khalid K. (2011), “An overview of lactic acid bacteria”, International Journal

of Bioscienses, 3(1), pp. 1-13.

43. Kimura M. (1980), “A simple method for estimating evolutionary rate of base

substitutions through comparative studies of nucleotide sequence”, Journal of

Molecular Evolution, 16, pp. 111-120.

44. Leite A.M.O., Miguel M.A.L., Peixoto R S., Ruas-Madiedo P., Paschoalin

V.M.F., Mayo B., Delgado S. (2015), “Probiotic potential of selected lactic acid

bacteria strains isolated from Brazilian kefir grains”, J. Dairy Sci., 98, pp.

3622–3632.

45. Levri K.M., Ketvertis K., Deramo M., Merenstein J.H., D'Amico F. (2005),

“Do probiotics reduce adult lactose intolerance? A systematic review.

(APPLIED EVIDENCE: New research findings that are changing clinical

practice”, Journal of Family Practice, 54(7), pp. 613-621.



80



Luận văn thạc sĩ khoa học – Đỗ Thị Thu Thuỷ (2017)



46. Liu M., Nauta A., Francke C., Siezen R.J., (2008), “Comparative genomics of

enzymes in flavor-forming pathways from amino acids in lactic acid bacteria”,

Applied and environmental microbiology, 74(15), pp. 4590-4600.

47. Ljungh A., Wadström T. (2006), “Lactic acid bacteria as probiotics”, Curr

Issues Intest Microbiol, 7(2), pp. 73-89.

48. Matalon M.E., Sandine W.E. (1986), “Lactobacillus bulgaricus, Streptococcus

thermophilus and yogurt”, Dairy Prod, 21, pp. 6-12.

49. Mathara J. M., Schillinger U., Guigas C., Franz C., Kutima P.M., Mbugua

S.K., Shin H.K., HolzapfelW.H. (2004), “Functional characteristics of

Lactobacillus spp. from traditional Maasaifermented milk products in Kenya”,

InternationalJournal of Food Microbiology, 126, pp. 57–64.

50. Mathur S., Singh R. (2005), “Antibiotic resistancein food lactic acid bacteria”,

International Journalof Food Microbiology, 105, pp. 281-295.

51. Mattarelli P., Holzapfel W., Franz C.M., Endo A., Felis G.E., Hammes W.,

Dellaglio F. (2014), “Recommended minimal standards for description of new

taxa of the genera Bifidobacterium, Lactobacillus and related genera”,

International journal of systematic and evolutionary microbiology, 64(4), pp.

1434-1451.

52. Meydani S.N, Ha W.K. (2000), “Immunologic effects of yogurt”, Ameican

53. Obretenova S.D. (1987), “Selection of strains of L. bulgaricus and S.

thermophillus to obtain yogurt with continuous cultivation”, Food industry, 9,

pp. 14-30.

54. Ouwehand A.C., Salminen S., Isolauri E. (2002), “Probiotics: an overview of

beneficial effects”, In Lactic Acid Bacteria: Genetics, Metabolism and

Applications, pp. 279-289.

81



Luận văn thạc sĩ khoa học – Đỗ Thị Thu Thuỷ (2017)



55. Patrick O.M. (2012), "Lactic acid bacteria in health and disease", Journal of

Health Sciences, 1 (1), pp. 39 - 50.

56. Prabhurajeshwar C., Chandrakanth R.K. (2017),



“Probiotic potential of



Lactobacilli with antagonistic activity against pathogenic strains: An in vitro

validation for the production of inhibitory substances”,



Biomedical



Journal,40(5), pp. 270-283.

57. Pinto M.G.V., Franz C.M.A.V., Schillinger U. and Holzapfel W.H. (2006), “

Lactobacillus spp. with in vitro probiotic properties from human faeces

andtraditional fermented products”,



International Journal of Food



Microbiology, 109, pp. 205–214.

58. Ripudaman S.B. (2003), “A Randomized Trial of Yogurt for Prevention of

Antibiotic-Associated Diarrhea”, Digestive Diseases and Sciences, 48 (10), pp.

2077–2082.

59. Rosado J.L., Solomons N.W., Allen L.H. (1992), “Lactose digestion from

unmodified, low-fat and lactose-hydrolyzed yogurt in adult lactosemaldigesters”, European journal of clinical nutrition, 46(1), pp. 61-67.

60. Sah B. N.P., Vasiljevic T., McKechnie S., Donkor O.N. (2014), “Effect of

probiotics on antioxidant and antimutagenic activities of crude peptide extract

from yogurt”, Food chemistry, 156, pp. 264-270.

61. Saitou N., Nei M. (1987), “The neighbor-joining method: a new method for

reconstructing phylogenetic trees”, Molecular Biology and Evolution, 4, pp.

406-425.

62. Schrezenmeir J., De Vrese M. (2001), “Probiotics, prebiotics, and synbiotics—

approaching a definition”, The American journal of clinical nutrition, 73(2), pp.

361-364.



82



Luận văn thạc sĩ khoa học – Đỗ Thị Thu Thuỷ (2017)



63. Semjonovs P., Zikamanis P. (2007), “Evaluation of novel lactose-positive and

exopolysaccharide-producing strain of Pediococcus pentosaceus for fermented

foods”, Eur Food Res Technol, 227, pp. 851–856

64. Selwet M., Galbas M., Porzucek F. (2012), “Impact of probiotic on numbers,

ability to hemolysis and on changes in drug – resistance of selected escheria

coli isolates recovered from faces of dairy cattle”, Acta Sci. Pol., Zootechnica,

11 (2) , pp. 43–50.

65. Sieladie D.V., Zamboue N.F., Kaktcham P. M.,Cresci A., Fonteh F. (2011),

“Probiotic properties of lactobacilli strains isolated from raw cow milk in the

western highlands of Cameroon”, Innovative Romanian Food Biotechnology, 9,

pp. 12-28.

66. Shehata M.G., Sohaimy S.A.E., El-Sahn M.A., Youssef



M.M. (2016),



“Screening of isolated potential probiotic lactic acid bacteria for cholesterol

lowering property and bile salt hydrolase activity”, Ann. Agric. Sci, 61, pp. 65–

75.

67. Somokoto K., Yokota A. (2011), “Lactic Acid Bacteria and Bifidobacteria

Current Progress in Advanced Reseach”, Caister Academic Press, Horizon

Scientific Press.

68. Szajewska H., Mrukowicz J.Z. (2001), “Probiotics in the treatment and

prevention of acute infectious diarrhea in infants and children: a systematic

review of published randomized, double-blind, placebo-controlled trials”,

Journal of pediatric gastroenterology and nutrition, 33, pp. 17-25.

69. Sozzi T., Smiley M.B. (1980), “ Antibiotic Resistances of Yogurt Starter

Cultures, Streptococcus thermophilus and Lactobacillus bulgaricus”, Appied

and enviromental microbiology, pp. 862-865.



83



Luận văn thạc sĩ khoa học – Đỗ Thị Thu Thuỷ (2017)



70. Tamime A.Y., Deeth, H.C. (1980), “Yogurt: technology and biochemistry”,

Journal of Food Protection, 43(12), pp. 939-977.

71. Tarek A.I. (2010), “Production of Yogurt by locally isolated starters:

Streptococcus thermophilus and Lactobacillus bulgaricus”, Natural sience,

journal of Al Ahazar University Gara, 12, pp. 56-58.

72. Temmerman R., Pot B., Huys G., Swings J. ( 2002), “Identification and

antibiotic susceptibility of bacterial isolates from probiotic products”,

International Journal of Food Microbiology, 8, pp. 11– 10.

73. Thompson J.D., Gibson T.J., Plewniak F., Jeanmougin F. and Higgins D.G.

(1997), “The CLUSTAL_X windows interface: flexible strategies for multiple

sequence alignment aided by quality analysis tools”, Nucleic Acids Research,

25, pp. 4876-4882.

74. Vaningelgem F., Zamfir M., Mozzi F., Adriany T., Vancanneyt M., Swings J.,

De Vuyst L. (2004), “Biodiversity of exopolysaccharides produced by

Streptococcus thermophilus strains is reflected in their production and their

molecular and functional characteristics”, Applied and environmental

microbiology, 70(2), pp. 900-912

75. Veerapagu M., Jeya K.R. (2017), “Evaluation of probiotic characteristics of

bacteria isolated from fermented food”, The Pharma Innovation Journal, 6(7),

pp. 322-325.

76. Vela A.I., Fernandez A., Espinosa de los Monteros A., Goyache J., Herraez P.,

Tames B., Cruz F., Domı´nguez L., F. Ferna ´ndez-Garayza ´ba J. (2008),

“Lactobacillus ceti sp. nov., isolated from beaked whales (Ziphius cavirostris)”,

International Journal of Systematic and Evolutionary Microbiology, 58, pp.

891–894.



84



Luận văn thạc sĩ khoa học – Đỗ Thị Thu Thuỷ (2017)



77. Vitali B., Minervini G., Rizzello C.G., Spisni E., Simone Maccaferria S.,

Brigidi P., Gobbettib M., Di Cagno R. (2012), “Novel probiotic candidates for

humans isolated from raw fruits and vegetables”, Food Microbiology, 31, pp.

116-125.

78. Zacharof M., Lovitt R. (2012), "Bacteriocins Produced by Lactic Acid

Bacteria", Biotechnology and Food Science, 2, pp. 50 - 56.

79. Yang S.C., Lin C.H., Sung C.T., Fang, J.Y. (2014), "Antibacterial activities of

bacteriocins: application in foods and pharmaceuticals", Frontiers in

Microbiology, 5, pp. 2 - 10.

80. Yamamoto Y., Fujino K., Saruta J., Takahashi T., To M., Fuchida S., Shimizu

T., Kamata Y., Misawa K., Tsukinoki K. (2017), “Effects of yogurt fermented

with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R- 1 on the IgA flow

rate of saliva in elderly persons residing in a nursing home: A before- after

non- randomised intervention study”, Gerodontology, 34(4), pp. 479-485.

81. Yvon M., Rijnen L., (2001), “Cheese flavour formation by amino acid

catabolism”, International Dairy Journal, 11(4), pp. 185-201.

82. Wang K.Y., Li S.N., Liu C.S., Perng D.S., Su Y.C., Wu D.C., Jan C.M., Lai

C.H., Wang T.N., Wang W.M. (2004), “Effects of ingesting Lactobacillus and

bii dobacterium containing yogurt in subjects with colonized Helicobacter

pylori”, The American Journal of Clinical Nutrition, 80, pp.737–741.

83. Whaling M.A., Luginaah I., Reid G., Hekmat S., Thind A., Mwanga .,

Changalucha J. (2012), “Perceptions about Probiotic Yogurt for Health and

Nutrition in the Context of HIV/AIDS in Mwanza, Tanzania”, Journal of

Health, Population and Nutrition (JHPN), 30(1), pp. 31–40.



85



Luận văn thạc sĩ khoa học – Đỗ Thị Thu Thuỷ (2017)



84. Willam G.W., Susan M.B., Dale A.P., AND David J.L. (1991), “16S Ribosomal

DNA Amplification for Phylogenetic Study”, Journal of Bacteriology, 173(2),

pp. 697-703.

WEBSITE

85. http://www.euromonitor.com

86. http://www.vinamilk.com.vn

87. http://www.viracresearch.com

88. http://www.yakult.vn



86



Tài liệu bạn tìm kiếm đã sẵn sàng tải về

TÀI LIỆU THAM KHẢO

Tải bản đầy đủ ngay(0 tr)

×