A microbiological study of Mozzarella cheese made by Lactobacillus kefiranofaciens ZW3 throughout cheese making and ripening
Ballongue J. 1993. Bifid bacteria and probiotic action. In: Salminen S., Wright AV, Ed. Lactic acid bacteria. New York, USA: Marcel Dekker Publishing Ltd p. 519- 587.
Buňková L, Buňka F. 2015. Microflora of processed cheese and the factors affecting it. Critical Reviews in Food Science and Nutrition 57, 2392-2403.
Centeno JA, Rodriguez-Otero JL, Cepeda A. 1994. Microbiological study of Arzúa cheese (NW Spain) throughout cheese making and ripening. Journal of Food Safety 14, 229-241.
Coveney HM, Fitzgerald GF, Daly C. 1994. A study of the microbiological status of Irish farmhouse cheeses with emphasis on selected pathogenic and spoilage microorganisms. Journal of Applied Bacteriology 77, 621-630.
Cuesta P, Fernández-García E, González de Llano D, Montilla A, Rodríguez A. 1996. Evolution of the microbiological and biochemical characteristics of Afuega’l Pitu cheese during ripening. Journal of Dairy Science 79, 1693-1698.
Fife RL, McMahon DJ, Oberg CJ. 1996. Functionality of low fat Mozzarella cheese. Journal of Dairy Science 79, 1903-1910.
Guarner F, Schaafsma G. 1998. Probiotics. International Journal of Food Microbiology 39, 237-238.
Huisin‘t VJHJ. 1998. Microbial and biochemical spoilage of foods: An overview. International Journal of Food Microbiology 33, 1-18.
ISIRI. 1998. Microbiology of cheese and its products. ISIRI standard 2406. Karaj: Institute of Standards and Industrial Research of Iran.
Jana AH, Mandal PK. 2011. Manufacturing and quality of Mozzarella cheese: A review. International Journal of Dairy Sciences 6,199-226.
Kuchroo CN, Fox PF. 1982. Soluble nitrogen in Cheddar cheese: Comparison of extraction procedures. Milchwissenschaft 37, 331-335.
Laemmli UR. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage. Nature 227, 680-685.
Marco AZA, Claucia FVS, Tiziano DR. 2003. Changes in the microbiological and physicochemical characteristics of Serrano cheese during manufacture and ripening. Brazilian Journal of Microbiology 34, 260-266.
Nicholson WL, Setlow P. 1990. Sporulation, germination and outgrowth. In: Harwood CR, Cutting SM, Ed. Molecular biological methods for Bacillus. Chichester, England: John Wiley & Sons Ltd p. 391-450.
Oberg CJ, Merrill RK, Moyes LV, Brown RJ, Richardson GH. 1991. Effects of Lactobacillus helveticus culture on physical properties of Mozzarella cheese. Journal of Dairy Science 74, 4101-4107.
Ong L, Henriksson A, Shah NP. 2006. Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp. International Dairy Journal 17, 937-945.
Pigeon RM, Cuesta EP, Gilliland SE. 2002. Binding of free bile acids by cells of yogurt starter culture bacteria. Journal of Dairy Science 85, 2705-2710.
Rodrigues KL, Gaudino-Caputo LR, Tavares-Carvalho JC, Evangelista J, Schneedorf JM. 2005. Antimicrobial and healing activity of keﬁr and keﬁran extract. International Journal of Antimicrobial Agents 25, 404-408.
Ruegg PL. 2003. Practical food safety interventions for dairy production. Journal of Dairy Sciences. 86 (E. Suppl.): E1–E9. http://dx.doi.org/10.3168/jds.S0022 0302(03)74034-X.
Scott R. 1981. Cheese making practice. 2nd Ed. Applied Sci. Publisher, London P. 46
Shah NP. 2000. Probiotic bacteria: Selective enumeration and survival in dairy foods. Journal of Dairy Science 83, 1-14.
Shah NP. 2000. Some beneficial effects of probiotic bacteria. Bioscience and Microflora 19, 99-106.
Sheida E, Sanjabi MR. 2016. Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage. Journal of Food Science and Technology 53, 996-1003.
Sulieman AM, Ali RAM, Razig KA. 2013. Microbiological and sensory quality of mozzarella cheese as affected by type of milk and storage. Journal of Food and Nutrition disorder 2, 1.
Tunick MH, Mackey KL, Shieh JJ, Smith PW, Cooke P, Malin EL. 1993. Rheology and microstructure of low-fat Mozzarella cheese. International Dairy Journal 3, 649-662.
Varga L. 2007. Microbiological quality of commercial dairy products. In: Communicating Current Research and Educational Topics and Trends in Applied Microbiology. Ed. A. Méndez-Vilas. Badajoz, Spain: Formatex p. 487-494.
Wang YP, Wang JR, Zaheer A, Bai XJ, Wang JJ. 2011. Complete Genome Sequence of Lactobacillus kefiranofaciens ZW3. Journal of Bacteriology 193, 4280-4281.
Wang YP, Zaheer A, Wu F, Chao L, Shiying S. 2008. Physicochemical properties of exopolysaccharide produced by Lactobacillus keﬁranofaciens ZW3 isolated from Tibet keﬁr. International Journal of Biological Macromolecules 43, 283-288.