REFERENCES
- Irigoyen , A. , Arana , I. , Castiella , M. , Torre , P. and Ibãnez , F.C. 2005 . Microbiological, physicochemical, and sensory characteristics of kefir during storage . Food Chemistry , 90 : 613 – 620 .
- Fontán , M.C.G , Martínez , S. , Franco , I. and Carballo , J. 2006 . Microbiological and chemical changes during the manufacture of kefir made from cows’ milk, using a commercial starter culture . International Dairy Journal , 16 : 762 – 767 .
- Simova , E. , Beshkova , D. , Angelov , A. , Ts , Hristozova , Frengova , G. and Spasov , Z. 2002 . Lactic acid bacteria and yeasts in kefir grains and kefir made from them . Journal of Industrial Microbiology and Biotechnology , 28 : 1 – 6 .
- Witthuhn , R.C. , Schoeman , T. and Britz , T.J. 2005 . Characterisation of the microbial population at different stages of kefir production and kefir grain mass cultivation . International Dairy Journal , 15 : 383 – 389 .
- Güzel-Seydim , Z. , Wyffels , J.T. , Seydim , A.C. and Greene , A.K. 2005 . Turkish kefir and kefir grains: microbial enumeration and electron microscopic observation . International Journal of Dairy Technology , 58 : 25 – 29 .
- Beshkova , D.M. , Simova , E.D. , Simov , Z.I. , Frengova , G.I. and Spasov , Z.N. 2002 . Pure cultures for making kefir . Food Microbiology , 19 : 537 – 544 .
- Kneifel , W.M. , Ulberth , F. , Erhard , F. and Jaros , D. 1992 . Aroma profiles and sensory properties of yogurt and yogurt-related products. I. Screening of commercially available starter cultures . Milchwissenschaft , 47 : 362 – 365 .
- Helland , M.H. , Wicklund , T. and Narvhus , J.A. 2004 . Growth and metabolism of selected strains of probiotic bacteria in milk- and water-based cereal puddings . International Dairy Journal , 14 : 957 – 965 .
- Beshkova , D. , Simova , E. , Frengova , G. , Simov , Z. and Zh.P , Dimitrov . 2003 . Production of volatile aroma compounds by kefir starter cultures . International Dairy Journal , 13 : 529 – 535 .
- Østlie , H.M. , Helland , M.H. and Narvhus , J.A. 2003 . Growth and metabolism of selected strains of probiotic bacteria in milk . International Journal of Food Microbiology , 87 : 17 – 27 .
- Vilanova , M. , Cortes , S. , Santiago , J.L. , Martinez , C and Fernandez , E. 2007 . Aromatic compounds in wines produced during fermentation: effect of three red cultivars . International Journal of Food Properties , 10 ( 4 ) : 867 – 875 .
- Mirhosseini , H. , Salmah , Y. , Nazimah , S.A.H. and Tan , C.P. 2007 . Solid-phase microextraction for headspace analysis of key volatile compounds in orange beverage emulsion . Food Chemistry , 105 : 1659 – 1670 .
- CODEX Alimentarius Commission. CODEX standard for fermented milks. Codex Stan 243-2003 http://www.codexalimentarius.net/download/standards/400/CXS_243e.pdf (Accessed: 14 May 2009 ).
- 1992 . International Dairy Federation , Belgium : General standard of identity for fermented milks. IDF Standard 163. IDF: Brussels .
- Scheinbach , S. 1998 . Probiotics: Functionality and commercial status . Biotechnology Advances , 16 : 581 – 608 .
- Gomes , A.M.P. and Malcata , F.X. 1999 . Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics . Trends in Food Science and Technology , 10 : 139 – 157 .
- Narvhus , J.A. , Østeraas , K. , Mutukumira , T. and Abrahamsen , R.K. 1998 . Production of fermented milk using a malty compound-producing strain of Lactococcus lactis subsp. Lactis biovar. diacetylactis, isolated from Zimbabwean naturally fermented milk . International Journal of Food Microbiology , 41 : 73 – 80 .
- Gadaga , T.H. , Mutukumira , A.N. and Narvhus , J.A. 2001 . The growth and interaction of yeasts and lactic acid bacteria isolated from Zimbabwean naturally fermented milk in UHT milk . International Journal of Food Microbiology , 68 : 21 – 32 .
- Champagne , C.P. , Gardner , N.J. , Soulignac , L. and Innocent , J.P. 2000 . The production of freeze-dried immobilized cultures of Streptococcus thermophilus and their acidification properties in milk . Journal of Applied Microbiology , 88 : 124 – 131 .
- Ott , A. , Fay , L.B. and Chaintreau , A. 1997 . Determination and origin of the aroma impact compounds of yogurt flavor . Journal of Agricultural and Food Chemistry , 45 : 850 – 858 .
- Keen , A.R. , Walker , N.J. and Pederby , M.F. 1974 . The formation of 2-butanone and 2-butanol in Cheddar cheese . Journal of Dairy Research , 41 : 249 – 257 .
- Hugenholtz , J. 1993 . Citrate metabolism in lactic acid bacteria . FEMS Microbiology Reviews , 12 : 165 – 178 .
- Cocaign-Bousquet , M. , Garrigues , C. , Loubiere , P. and Lindley , N.D. 1996 . Physiology of pyruvate metabolism in Lactococcus lactis . Antonie van Leeuwenhoek , 70 : 253 – 267 .
- Hugenholtz , J. and Starrenburg , J.C. 1992 . Diacetyl production by different strains of Lactococcus lactis subsp. lactis var. diacetylactis and Leuconostoc ssp . Applied Microbiology and Biotechnology , 38 : 17 – 22 .
- Snoep , J.L. , Teixeira de Mattos , M.J. , Starrenburg , M.J.C. and Hugenholtz , J. 1992 . Isolation, characterization, and physiological role of the pyruvate dehydrogenase complex and α-acetolactate synthase of Lactococcus lactis subsp. lactis biovar. diacetylactis . Journal of Bacteriology , 174 : 4838 – 4841 .
- Singh , T.K. , Drake , M.A. and Cadwallader , K.R. 2003 . Flavor of Cheddar cheese: A chemical and sensory perspective . Comprehensive Reviews in Food Science and Food Safety , 2 : 139 – 162 .
- Güzel-Seydim , Z.B. , Seydim , A.C. , Greene , A.K. and Bodine , A.B. 2000 . Determination of organic acids and volatile flavor substances in kefir during fermentation . Journal of Food Composition and Analysis , 13 : 35 – 43 .
- Oberman , H. and Libudzisz , Z. 1998 . “ Fermented milks ” . In Microbiology of Fermented Foods , Edited by: Wood , B.J.B . 309 – 350 . London : Blackie Academic and Professional .
- Caplice , E. and Fitzgerald , G.F. 1999 . Food Fermentations: role of microorganisms in food production and preservation . International Journal of Food Microbiology , 50 : 131 – 149 .
- Güzel-Seydim , Z.B. , Seydim , A.C. and Greene , A.K. 2000 . Organic acids and volatile flavor components evolved during refrigerated storage of kefir . Journal of Dairy Science , 83 : 275 – 277 .
- Bottazzi , V. , Battistotti , B. and Montescani , G. 1973 . Influence of single and associated strains of L. bulgaricus and S. thermophilus as well as milk treatments on the production of acetaldehyde in yogurt . Lait , 53 : 295 – 308 .
- Imhof , R. and Bosset , J.O. 1994 . Relationships between microorganisms and formation of aroma compounds in fermented dairy products . Zeitschrift Lebensmitel Unters Forschung , 198 : 267 – 276 .
- Urbach , G. 1995 . Contribution of lactic acid bacteria to flavor compound formation in dairy products . International Dairy Journal , 5 : 877 – 903 .
- Ott , A. , Hugi , A. , Baumgartner , M. and Chaintreau , A. 2000 . Sensory investigation of yogurt flavor perception: Mutual influence of volatiles and acidity . Journal of Agriculture and Food Chemistry , 48 : 441 – 450 .
- Marshall , V.M. 1987 . Lactic acid bacteria: Starters for flavour . FEMS Microbiology Reviews , 46 : 327 – 336 .
- Gonzalez , S. , Morata de Ambrosini , V. , Manca de Nadra , M. , Pesce de Ruiz Holgado , A. and Oliver , G. 1994 . Acetaldehyde production by strains used as probiotics in fermented milk . Journal of Food Protection , 57 : 436 – 490 .
- Raya , R.R. , Manca de Nadra , M.C. , Pesce de Ruiz Holgado , A. and Oliver , G. 1986 . Acetaldehyde metabolism in lactic acid bacteria . Milchwissenschaft , 41 : 397 – 399 .
- Tamime , A.Y. and Robinson , R.K. 1999 . “ Biochemistry of fermentation ” . In Yoghurt: Science and Technology , Edited by: Tamime , A.Y. and Robinson , R.K. 433 – 485 . Oxford : Pergamon Press .