Lista mikroorganizmów wykorzystywanych w produkcji żywności i napojów
Lista mikroorganizmów wykorzystywanych w produkcji produktów spożywczych:
Nazwa | Mikroorganizm | Produkt | Źródła |
---|---|---|---|
Acetobacter aceti | bakteria | czekolada | [1] |
ocet | [2] | ||
Acetobacter cerevisiae | bakteria | piwo | [3] |
Acetobacter fabarum | bakteria | czekolada | [2] |
kawa | [2] | ||
Acetobacter lovaniensis | bakteria | warzywa | [2] |
Acetobacter malorum | bakteria | ocet | [2] |
Acetobacter orientalis | bakteria | warzywa | [2] |
Acetobacter pasteurianus | bakteria | czekolada | [1][2] |
ocet | [2] | ||
Acetobacter pomorum | bakteria | ocet | [2] |
Acetobacter syzygii | bakteria | czekolada | [2] |
ocet | [2] | ||
Acetobacter tropicalis | bakteria | czekolada | [2] |
kawa | [2] | ||
Arthrobacter arilaitensis | bakteria | ser dojrzewający maziowy | [2][4] |
Arthrobacter bergerei | bakteria | ser dojrzewający maziowy | [2] |
Arthrobacter globiformis | bakteria | ser dojrzewający maziowy | [2][4] |
Arthrobacter nicotianae | bakteria | ser dojrzewający | [2][4] |
Arthrobacter nicotianae | bakteria | ser tylżycki | [4] |
Arthrobacter variabilis | bakteria | ser dojrzewający maziowy | [4] |
Aspergillus acidus | grzyb | herbata | [2] |
Aspergillus niger | grzyb | awamori | [2] |
Aspergillus fumigatus | grzyb | czekolada | [1] |
Aspergillus flave | grzyb | miso | [2][5] |
sake | [2] | ||
sos sojowy | [2][5][6] | ||
Aspergillus sojae | grzyb | miso | [2] |
sos sojowy | [2][6] | ||
Bacillus amyloliquefaciens | bakteria | azjatyckie produkty spożywcze[7] | [8] |
Bacillus cereus | bakteria | czekolada | [1] |
Bacillus coagulans | bakteria | czekolada | [9] |
Bacillus licheniformis | bakteria | czekolada | [1] |
azjatyckie produkty spożywcze[10] | [8] | ||
Bacillus pumilus | bakteria | czekolada | [1] |
kimchi, fermentowany karob | [8] | ||
Bacillus sphaericus | bakteria | śmierdzące tofu | |
Bacillus stearothermophilus | bakteria | czekolada | [1] |
Bacillus subtilis | bakteria | czekolada | [1] |
natto | [2] | ||
włoska kiełbasa | [8] | ||
azjatyckie i afrykańskie produkty spożywcze[11] | [8] | ||
Bifidobacterium adolescentis | bakteria | jogurt | [2][12] |
Bifidobacterium animalis | bakteria | nabiał: min. jogurty, sery żółte[13] | [2] |
Activia | [14] | ||
Bifidobacterium bifidum | bakteria | nabiał | [2][12] |
Bifidobacterium breve | bakteria | nabiał | [2][12] |
soja | [2] | ||
Bifidobacterium infantis | bakteria | nabiał | [12] |
Bifidobacterium lactis | bakteria | nabiał, Yosa | [12][15] |
Bifidobacterium longum | bakteria | nabiał | [2][12] |
Bifidobacterium pseudolongum | bakteria | nabiał | [2] |
Bifidobacterium thermophilum | bakteria | nabiał | [2] |
Brachybacterium alimentarium | bakteria | ser Beaufort | [16] |
ser Gruyère | [16] | ||
Brachybacterium tyrofermentans | bakteria | ser Beaufort | [16] |
ser Gruyère | [16] | ||
Brevibacterium aurantiacum | bakteria | ser | [2] |
Brevibacterium casei | bakteria | ser dojrzewający maziowy | [2][4] |
Brevibacterium linens | bakteria | ser dojrzewający maziowy | [2][5][6] |
Candida colliculosa | grzyb | ser | [2][4] |
kefir | [2] | ||
Meyerozyma guilliermondii | grzyb | pozol | [17] |
indżera | [17] | ||
Candida exiguus | grzyb | chleb na zakwasie | |
Vanrija humicola | grzyb | czekolada | [1] |
Kluyveromyces marxianus | grzyb | ser dojrzewający | [4] |
Issatchenkia orientalis | grzyb | ser dojrzewający | [4] |
pozol | [17] | ||
Kazachstania humilis | grzyb | chleb na zakwasie | [6] |
Candida vini[18] | grzyb | ser limburski | [19] |
ogi | [17] | ||
Candida parapsilosis | grzyb | pozol | [17] |
Wickerhamomyces anomalus | grzyb | czekolada | [1] |
Diutina rugosa | grzyb | czekolada | [9] |
Candida saitoana | grzyb | pozol | [17] |
Candida tropicalis | grzyb | czekolada | [1] |
pozol | [17] | ||
Candida utilis | grzyb | ser | [4] |
Pichia membranifaciens[18] | grzyb | zakwas | [6] |
Candida vini[18] | grzyb | ser Reblochon, wino | [4] |
Candida zeylanoides | grzyb | ser Reblochon | [4] |
Carnobacterium divergens | bakteria | ser | [2] |
ryby | [2] | ||
mięso | [2] | ||
Carnobacterium maltaromaticum | bakteria | nabiał | [2] |
Carnobacterium piscicola | bakteria | mięso | [2] |
Corynebacterium ammoniagenes | bakteria | ser | [2] |
Corynebacterium casei | bakteria | ser dojrzewający maziowy | [2][4] |
Corynebacterium flavescens | bakteria | ser | [2] |
Corynebacterium mooreparkense | bakteria | ser dojrzewający maziowy | |
Corynebacterium variabile | bakteria | ser | [2] |
Cyberlindnera mrakii | grzyb | wino | [2] |
Cystofilobasidium infirmominiatum | grzyb | ser | [2] |
Debaryomyces hansenii | grzyb | ser dojrzewający maziowy | [4] |
ser Reblochon | [4] | ||
Debaryomyces kloeckeri | grzyb | ser limburski | [19] |
Enterococcus faecalis | bakteria | ser | [2] |
śmietanka | |||
szynka | [2] | ||
miso | [2] | ||
kiszonki, kimchi | [2][8] | ||
kiełbasa | |||
sos sojowy | [2] | ||
ser Manchego | [20] | ||
szynka | [2] | ||
miso | [2] | ||
sos sojowy | [2] | ||
Bisifusarium domesticum | grzyb | ser | [2] |
Geotrichum candidum | grzyb | ser | [2][6] |
Gluconacetobacter azotocaptans | bakteria | czekolada | [2] |
kawa | [2] | ||
Gluconacetobacter diazotrophicus | bakteria | czekolada | [2] |
kawa | [2] | ||
Gluconacetobacter entanii | bakteria | ocet | [2] |
Gluconacetobacter europaeus | bakteria | ocet | [2] |
Gluconacetobacter hansenii | bakteria | ocet | [2] |
Gluconacetobacter johannae | bakteria | czekolada | [2] |
kawa | [2] | ||
Gluconacetobacter oboediens | bakteria | ocet | [2] |
Gluconacetobacter xylinus | bakteria | ocet | [2] |
Gluconobacter oxydans | bakteria | czekolada | [1] |
Hafnia alvei | bakteria | ser | [2] |
Halomonas elongata | bakteria | mięso | [2] |
Issatchenkia orientalis | grzyb | kefir | [2] |
Kazachstania exigua | grzyb | kefir | [2] |
Kazachstania unispora | grzyb | kefir | [2] |
Hanseniaspora vineae | grzyb | czekolada | [1] |
Kloeckera apis | grzyb | czekolada | .[1] |
Hanseniaspora occidentalis | grzyb | czekolada | [1] |
Kluyveromyces lactis | grzyb | ser | [2][4] |
Kluyveromyces marxianus | grzyb | ser | [2][4] |
czekolada | [9] | ||
Kocuria rhizophila | bakteria | ser | [2] |
mięso | [2] | ||
Kocuria varians | bakteria | nabiał | [2] |
kiełbasa | [2] | ||
Lactobacillus acetotolerans | bakteria | owoce | [2] |
chleb na zakwasie | [2] | ||
warzywa | [2] | ||
Lactobacillus acidifarinae | bakteria | chleb na zakwasie | [2] |
Lactobacillus acidipiscis | bakteria | nabiał | [2] |
ryby | [2] | ||
Lactobacillus acidophilus | bakteria | warzywa | [2] |
jogurt, Yosa | [2][15] | ||
Lactobacillus alimentarius | bakteria | ryby | [2] |
mięso | [2] | ||
Lactobacillus brevis | bakteria | ser Canestrato Pugliese | [20] |
warzywa, kimchi | [2][8] | ||
mahewu (magou) | [21] | ||
Lactobacillus brevis ssp. linens | bakteria | kefir | [2] |
Lactobacillus bucheri | bakteria | chleb | [2] |
wino | [2] | ||
Lactobacillus cacaonum | bakteria | czekolada | [2] |
Lactobacillus casei | bakteria | ser Idiazabal | [20] |
ser Manchego | [20] | ||
ser Roncal | [20] | ||
jogurt | [2][5] | ||
Actimel, Yakult | [15] | ||
Lactobacillus casei ssp. pseudoplantarum | bakteria | ser Grana Padano | [20] |
ser | [20] | ||
Lactobacillus cellobiosus | bakteria | czekolada | [1] |
mawe | [21] | ||
Lactobacillus collinoides | bakteria | cydr | [2] |
Lactobacillus composti | bakteria | shōchū | [2] |
Lactobacillus coryniformis | bakteria | ser | [2] |
Lactobacillus crispatus | bakteria | chleb na zakwasie | [2] |
Lactobacillus curvatus | bakteria | ser Cacio di Fossa | [20] |
ser Canestrato Pugliese | [20] | ||
ser Pecorino Romano | [20] | ||
ser Pecorino Sardo | [20] | ||
kiełbasa | [2][5] | ||
Lactobacillus delbrueckii | bakteria | warzywa | [2] |
Lactobacillus delbrueckii ssp. bulgaricus | bakteria | ser | [2][5] |
jogurt | [2][5] | ||
Lactobacillus delbrueckii ssp. lactis | bakteria | ser Pecorino Romano | [20] |
Lactobacillus dextrinicus | bakteria | mięso | [2] |
Lactobacillus diolivorans | bakteria | chicha | [2] |
Lactobacillus fabifermentans | bakteria | czekolada | [2] |
Lactobacillus farciminis | bakteria | ryby | [2] |
soja | [2] | ||
Lactobacillus fermentum | bakteria | czekolada | [1][2] |
ser Pecorino Romano | [20] | ||
chleb na zakwasie | [2] | ||
Hellus | [15] | ||
Lactobacillus gasseri | bakteria | nabiał | [12] |
chleb na zakwasie | [2] | ||
Lactobacillus ghanensis | bakteria | czekolada | [2] |
Lactobacillus hammesii | bakteria | chleb na zakwasie | [2] |
Lactobacillus harbinensis | bakteria | warzywa | [2] |
Lactobacillus helveticus | bakteria | czekolada | [2][5] |
warzywa | [2] | ||
Lactobacillus hilgardii | bakteria | czekolada | [1] |
wino | [2] | ||
Lactobacillus homohiochii | bakteria | sake | [2] |
chleb na zakwasie | [2] | ||
Lactobacillus jensenii | bakteria | chleb | [2] |
Lactobacillus johnsonii | bakteria | nabiał | [12] |
chleb na zakwasie | [2] | ||
Lactobacillus kefiranofaciens | bakteria | kefir | [2] |
Lactobacillus kefiri | bakteria | kefir | [2] |
Lactobacillus kimchii | bakteria | kimchi | [2] |
Lactobacillus kisonensis | bakteria | kiszonki | [2] |
Lactobacillus kunkeei | bakteria | wino | [22] |
Lactobacillus mali | bakteria | cydr | [22] |
rum | [22] | ||
wino | [22] | ||
Lactobacillus manihotivorans | bakteria | kassawa | [22] |
Lactobacillus mindensis | bakteria | chleb na zakwasie | [2] |
Lactobacillus mucosae | bakteria | chleb na zakwasie | [2] |
Lactobacillus nagelii | bakteria | wino | [22] |
Lactobacillus namuresis | bakteria | chleb na zakwasie | [2] |
Lactobacillus nantesis | bakteria | chleb na zakwasie | [2] |
Lactobacillus nodensis | bakteria | nabiał | [2] |
Lactobacillus oeni | bakteria | wino | [2] |
Lactobacillus otakiensis | bakteria | kiszonki | [2] |
Lactobacillus panis | bakteria | chleb na zakwasie | [2] |
Lactobacillus parabrevis | bakteria | ser | [2] |
kefir | [2] | ||
warzywa | [2] | ||
Lactobacillus parabuchneri | bakteria | chleb na zakwasie | [2] |
Lactobacillus paracasei | bakteria | drób | [2] |
mięso | [2] | ||
Lactobacillus paracasei ssp. paracasei | bakteria | ser Cacio di Fossa | [20] |
ser Canestrato Pugliese | [20] | ||
ser Pecorino Sardo | [20] | ||
Lactobacillus parakefiri | bakteria | kefir | [2] |
Lactobacillus paralimentarius | bakteria | chleb na zakwasie | [2] |
Lactobacillus paraplantarum | bakteria | ser | [2] |
warzywa | [2] | ||
Lactobacillus pentosus | bakteria | ser Canestrato Pugliese | [20] |
ryby | [2] | ||
owoce | [2] | ||
wino | [2] | ||
Lactobacillus perolens | bakteria | ser | [2] |
warzywa | [2] | ||
Lactobacillus pobuzihii | bakteria | owoce | [2] |
Lactobacillus plantarum | bakteria | ser Cacio di Fossa | [20] |
ser Canestrato Pugliese | [20] | ||
czekolada | [1] | ||
ser Idiazabal | [20] | ||
ser Manchego | [20] | ||
ser Pecorino Romano | [20] | ||
ser Roncal | [20] | ||
kiełbasa | [5] | ||
warzywa, kimchi | [2][5][8] | ||
ProViva | [15] | ||
Lactobacillus pontis | bakteria | chleb na zakwasie | [2] |
Lactobacillus rapi | bakteria | kiszonki | |
warzywa | [2] | ||
Lactobacillus reuteri | bakteria | chleb na zakwasie | [2] |
Lactobacillus rhamnosus | bakteria | Grana Padano cheese | [20] |
Parmezan | [20] | ||
mięso | [2] | ||
warzywa | [2] | ||
Gefilus, Vifit | [15] | ||
Lactobacillus rossiae | bakteria | chleb na zakwasie | [2] |
Lactobacillus sakei | bakteria | sake | [2] |
Lactobacillus sakei | bakteria | kiełbasa | [2][5] |
Lactobacillus salivarius | bakteria | nabiał | [2] |
Lactobacillus sanfranciscensis | bakteria | chleb na zakwasie | [2][5] |
Lactobacillus satsumensis | bakteria | shōchū | [2] |
Lactobacillus secaliphilus | bakteria | chleb na zakwasie | [2] |
Lactobacillus senmaizukei | bakteria | kiszonki | [2] |
Lactobacillus siliginis | bakteria | chleb na zakwasie | [2] |
Lactobacillus similis | bakteria | rum | [2] |
Lactobacillus spicheri | bakteria | chleb na zakwasie | [2] |
Lactobacillus suebicus | bakteria | owoce | [2] |
Lactobacillus spp. | bakteria | masło | [6] |
oliwki | [6] | ||
Lactobacillus sunkii | bakteria | kiszonki | [2] |
Lactobacillus tucceti | bakteria | nabiał | [2] |
kiełbasa | [2] | ||
Lactobacillus vaccinostercus | bakteria | owoce | [2] |
warzywa | [2] | ||
Lactobacillus versmoldesis | bakteria | kiełbasa | [2] |
Lactobacillus yamanashiensis | bakteria | cydr | [2] |
wino | [2] | ||
Lactococcus lactis | bakteria | maślanka | [2] |
czekolada | [1] | ||
Lactococcus lactis ssp. cremoris | bakteria | ser Cheddar | [20] |
Lactococcus lactis ssp. lactis | bakteria | ser | [5][6] |
Lactococcus raffinolactis | bakteria | ser | [2] |
Lactococcus spp. | bakteria | masło | [6] |
Akanthomyces lecanii | grzyb | ser | [2] |
Leuconostoc carnosum | bakteria | mięso | [2] |
Leuconostoc citreum | bakteria | ser | [2] |
ryby | [2] | ||
Leuconostoc fallax | bakteria | kapusta kiszona | [2] |
Leuconostoc holzapfelii | bakteria | kawa | [2] |
Leuconostoc inhae | bakteria | kimchi | [2] |
Leuconostoc kimchii | bakteria | kimchi | [2] |
Leuconostoc lactis | bakteria | ser | [2][5][12] |
Leuconostoc mesenteroides | bakteria | czekolada | [1] |
warzywa, kimchi | [2][8] | ||
Leuconostoc mesenteroides ssp. cremoris | bakteria | ser | [2][5][12] |
Leuconostoc mesenteroides ssp. cremoris | bakteria | warzywa | [2][5] |
Leuconostoc mesenteroides ssp. dextranicum | bakteria | masło | [2][12] |
ser Idiazabal | [20] | ||
kiszonki | |||
ser Roncal | [20] | ||
Leuconostoc mesenteroides ssp. mesenteroides | bakteria | ser Idiazabal | [20] |
ser Roncal | [20] | ||
Leuconostoc palmae | bakteria | wino palmowe | [2] |
Leuconostoc pseudomesenteroides | bakteria | masło | [2][12] |
maślanka | [2][12] | ||
śmietana | [2][12] | ||
Leuconostoc spp. | bakteria | masło | [6] |
oliwki | [6] | ||
wino | [6] | ||
Macrococcus caseolyticus | bakteria | ser | [2] |
kiełbasa | [2] | ||
Microbacterium foliorum | bakteria | ser dojrzewający | |
Microbacterium gubbeenense | bakteria | ser limburski | [4] |
ser dojrzewający maziowy | [2][4] | ||
ser tylżycki | [4] | ||
Micrococcus luteus | bakteria | ser | [2] |
Micrococcus lylae | bakteria | kiełbasa | [2][5] |
Mucor hiemalis | grzyb | twarożek sojowy | [2] |
Mucor plumbeus | grzyb | ser | [2] |
Mucor racemosus | grzyb | ser | [2] |
czekolada | [1] | ||
Neurospora intermedia | grzyb | oncom | |
Oenococcus oeni | bakteria | wino | [2][5][6] |
Pediococcus acidilactici | bakteria | kiełbasa | [2][5][6] |
warzywa | [5][6] | ||
Pediococcus pentosaceus | bakteria | kiełbasa | [2][5][6] |
kimchi | [8] | ||
Gliocladium album | grzyb | sery lokalne | [4] |
Penicillium camemberti | grzyb | ser | [2][5] v |
Penicillium caseifulvum | grzyb | ser | [2] |
Penicillium chrysogenum | grzyb | ser | [2] |
kiełbasa | [5] | ||
Penicillium commune | grzyb | ser dojrzewający | [2][4] |
Penicillium nalgiovense | grzyb | ser | [2] |
szynka | |||
kełbasa | [6] | ||
Penicillium roqueforti | grzyb | ser | [2][5][6] |
Penicillium solitum | grzyb | mięso | [2] |
Pichia fermentans | grzyb | nabiał | [2] |
kefir | [2] | ||
wino | [2] | ||
Propionibacterium acidipropionici | bakteria | ser | [2] |
Propionibacterium freudenreichii ssp. freudenreichii | bakteria | nabiał | [2][6] |
Propionibacterium freudenreichii ssp. shermanii | bakteria | ementaler | [2][5][6] |
Propionibacterium jensenii | bakteria | ser | [2] |
Propionibacterium thoenii | bakteria | ser | [2] |
Proteus vulgaris | bakteria | ser dojrzewający | |
Pseudomonas fluorescens | bakteria | jogurt | |
Psychrobacter celer | bakteria | ser | |
Rhizopus microsporus | grzyb | oncom | [6] |
tempeh | [2][5][6] | ||
Cystofilobasidium infirmominiatum | grzyb | ser | [4] |
Rhodotorula glutinis | grzyb | czekolada | [1] |
Cystobasidium minutum | grzyb | ser dojrzewający maziowy | [4] |
Rhodotorula rubra | grzyb | czekolada | [1] |
Saccharomyces bayanus | grzyb | piwo | [2] |
cydr | [2] | ||
wino | [2] | ||
Saccharomyces pastorianus | grzyb | lager | [6] |
Saccharomyces cerevisiae | grzyb | ale | [2][5] |
chleb | [2][5] | ||
cydr | [2] | ||
ser | [2][4] | ||
czekolada | [1] | ||
wino | [2][5] | ||
wypieki cukiernicze | |||
Saccharomyces pastorianus | grzyb | lager | [5] |
Saccharomyces bayanus | grzyb | miso | |
Saccharomyces rouzii | grzyb | lager | [6] |
Staphylococcus uvarum | bakteria | ser | [4] |
Staphylococcus carnosus ssp. carnosus | bakteria | kiełbasa | [2][5] |
Staphylococcus condimenti | bakteria | soja | [2] |
Staphylococcus equorum | bakteria | mięso | [2] |
Staphylococcus equorum ssp. linens | bakteria | ser | [2][4] |
Staphylococcus fleurettii | bakteria | ser | [2] |
Staphylococcus piscifermentans | bakteria | ryby | [2] |
Staphylococcus saphrophyticus | bakteria | ser harceński | [4] |
Staphylococcus sciuri ssp. carnaticus | bakteria | ser | [2] |
Staphylococcus simulans | bakteria | kiełbasa | |
Staphylococcus succinus | bakteria | nabiał | [2] |
mięso | [2] | ||
Staphylococcus vitulinus | bakteria | ser | [2] |
Staphylococcus vitulinus | bakteria | mięso | [2] |
Staphylococcus warneri | bakteria | mięso | [2] |
Staphylococcus xylosus | bakteria | ser | [2][4] |
kiełbasa | |||
Streptococcus gallolyticus | bakteria | nabiał | [2] |
Streptococcus salivarius | bakteria | jogurt | |
Streptococcus thermophilus | bakteria | ser | [2][5] |
jogurt | [5][6] | ||
Streptomyces griseus | bakteria | mięso | |
Tetragenococcus halophilus | bakteria | miso | [2] |
sos sojowy | [2][5] | ||
Tetragenococcus koreensis | bakteria | kimchi | [2] |
Debaryomyces delbrueckii | grzyb | ser dojrzewający maziowy | [4] |
Wickerhamiella versatilis | grzyb | miso | |
Thrichosporon beigelii | grzyb | ser dojrzewający maziowy | [4] |
Akanthomyces lecanii | grzyb | ser Tomme | [4] |
Weissella beninensis | bakteria | kassawa | [2] |
Weissella cibaria | bakteria | kimchi | [2] |
Weissella fabaria | bakteria | czekolada | [2] |
Weissella ghanesis | bakteria | czekolada | [2] |
Weissella koreensis | bakteria | kimchi | [2][8] |
Weissella paramesenteroides | bakteria | kiełbasa | [2] |
Weissella thailandensis | bakteria | ryby | [2] |
Yarrowia lipolytica | grzyb | ser Raclette | [4] |
ser dojrzewający maziowy | [4] | ||
nabiał | [2] | ||
Zygotorulaspora florentina | grzyb | kefir | [2] |
Zymomonas mobilis | bakteria | wino palmowe | [2] |
pulque | [2] |
Przypisy
- ↑ a b c d e f g h i j k l m n o p q r s t u v w x y Microbe Wiki, "Chocolate"
- ↑ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai aj ak al am an ao ap aq ar as at au av aw ax ay az ba bb bc bd be bf bg bh bi bj bk bl bm bn bo bp bq br bs bt bu bv bw bx by bz ca cb cc cd ce cf cg ch ci cj ck cl cm cn co cp cq cr cs ct cu cv cw cx cy cz da db dc dd de df dg dh di dj dk dl dm dn do dp dq dr ds dt du dv dw dx dy dz ea eb ec ed ee ef eg eh ei ej ek el em en eo ep eq er es et eu ev ew ex ey ez fa fb fc fd fe ff fg fh fi fj fk fl fm fn fo fp fq fr fs ft fu fv fw fx fy fz ga gb gc gd ge gf gg gh gi gj gk gl gm gn go gp gq gr gs gt gu gv gw gx gy gz ha hb hc hd he hf hg hh hi hj hk hl hm hn ho hp hq hr hs ht hu hv hw hx hy hz ia ib ic id ie if ig ih ii ij ik il im in io ip iq ir is it iu iv iw ix iy iz Egon Bech Hansen, "Microorganisms with technologically beneficial use." presented at the IDF World Dairy Summit 2011
- ↑ Cleenwerck I; Vandemeulebroecke D; Janssens D; Swings J (2002). "Re-examination of the genusAcetobacter, with descriptions of Acetobacter cerevisiae sp. nov. and Acetobacter malorum sp. nov.".International Journal of Systematic and Evolutionary Microbiology. 52: 1551–1558. doi:10.1099/00207713-52-5-1551.
- ↑ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah Barry A. Law and Adnan Tamime, (2011) Technology of Cheesemaking. John Wiley & Sons, s. widok google
- ↑ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah Robert Wayne Hutkins, (2006) Microbiology and Technology of Fermented Foods. John Wiley & Sons, s. 75–76. widok google
- ↑ a b c d e f g h i j k l m n o p q r s t u v w x y z Arthur P. Riley, (2005) New Developments in Food Policy, Control and Research. Nova Publishers, s. 35. widok google
- ↑ Fermentowane congee z chińskiej Mongoli Wewnętrznej, fermentowana soja (doenjang, meju). Więcej na ten temat w dokumencie FAO: Fermented Cereals. A Global Perspective (ang.)
- ↑ a b c d e f g h i j k Ramesh C.R.C. Ray Ramesh C.R.C., MontetM. Didier MontetM., Microorganisms and Fermentation of Traditional Foods, CRC Press, 21 sierpnia 2014, ISBN 978-1-4822-2308-8 [dostęp 2016-11-23] (ang.).
- ↑ a b c Christine L. Case, The Microbiology of Chocolate, Skyline College.
- ↑ Fermentowane congee z chińskiej Mongoli Wewnętrznej, fermentowana soja (Chunkook-Jang, Meju), Fermentowany indyjski shad. Więcej na ten temat w dokumencie FAO: Fermented Cereals. A Global Perspective (ang.)
- ↑ Fermentowany produkt sojowy z Korei (cheonggukjang), fermentowane congee z chińskiej Mongoli Wewnętrznej, fermentowany chleb świętojański z Afryki, fermentowana sumbala (dawadawa), fermentowany makaron ryżowy, sufu (fermentowany produkt sojowy z Chin). Więcej na ten temat w dokumencie FAO: Fermented Cereals. A Global Perspective (ang.)
- ↑ a b c d e f g h i j k l m n Kalidas Shetty, (2006) Food biotechnology. CRC Press, s. 222, 226, 229. widok google
- ↑ Y.H.Y.H. Hui Y.H.Y.H., E. ÖzgülE.Ö. Evranuz E. ÖzgülE.Ö., Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition, CRC Press, 19 kwietnia 2016, ISBN 978-1-4398-5023-7 [dostęp 2016-11-23] (ang.).
- ↑ What is Bifidus Regularis? [online], whatisbifidusregularis.org [dostęp 2016-11-23] .
- ↑ a b c d e f Ramesh C.R.C. Ray Ramesh C.R.C., MontetM. Didier MontetM., Microorganisms and Fermentation of Traditional Foods, CRC Press, 21 sierpnia 2014, s. 51, ISBN 978-1-4822-2308-8 [dostęp 2016-11-23] (ang.).
- ↑ a b c d KarinK. Schubert KarinK. i inni, Two coryneform bacteria isolated from the surface of French Gruyère and Beaufort cheeses are new species of the genus Brachybacterium: Brachybacterium alimentarium sp. nov. and Brachybacterium tyrofermentans sp. nov., „Int J Syst Bacteriol”, 46 (1), 1996, s. 81-7, DOI: 10.1099/00207713-46-1-81, PMID: 8573524 [zarchiwizowane z adresu 2016-03-08] .
- ↑ a b c d e f g Carl A.C.A. Batt Carl A.C.A., Encyclopedia of Food Microbiology, Academic Press, 2 kwietnia 2014, s. 320, ISBN 978-0-12-384733-1 [dostęp 2016-11-23] (ang.).
- ↑ a b c Uwagi: Candida mycoderma, Candida valida, i/lub Candida vini są czasem wymieniane jako kultura starterowa w produkcji wina, ale to nie prawda. Mogą powodować jego psucie.
- ↑ a b Hosono, A. and Tokita, F. (1970) "The lipolytic properties of Candida mycoderma and Debaryomyces kloeckeri isolated from Limburger cheese and some properties of the lipases produced by these yeasts." Nihon Chikusan Gakkaiho 41 (10): 519–527.
- ↑ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad P. F. Fox, (2004) Cheese: Major Cheese Groups. Academic Press, s. 59, 74. widok google
- ↑ a b Fermented cereals a global perspective. Chapter 2. [online], www.fao.org [dostęp 2016-11-23] .
- ↑ a b c d e f David Hendricks Bergey and David R. Boone, (2009) Bergey's manual of systematic bacteriology, Volume 3: The Firmicutes. Springer–Verlag, s. 502 widok google