References
- Bassi, D.; Puglisi, E.; Cocconcelli, P.S. Comparing Natural and Selected Starter Cultures in Meat and Cheese Fermentations. Current Opinion in Food Science 2015, 2, 118–122.
- Papamanoli, E.; Tzanetakis, N.; Litopoulou-Tzanetaki, E.; Kotzekidou, P. Characterization of Lactic Acid Bacteria Isolated from a Greek Dry-fermented Sausage in Respect of their Technological and Probiotic Properties. Meat Science 2003, 65, 859–867.
- Lücke, F.K. Utilization of Microbes to Process and Preserve Meat. Meat Science 2000, 56, 105–115.
- Kołożyn-Krajewska, D.; Dolatowski, Z.J. Probiotic Meat Products and Human Nutrition. Process Biochemistry 2012, 47, 1761–1772.
- FAO/WHO. Probiotics in Food. Health and Nutritional Properties and Guidelines for Evaluation. 2001, 1–51.
- Stadnik, J.; Dolatowski, Z.J. Effect of Inoculation with Probiotics and Ageing Time on Selected Functional Properties and Oxidation of Proteins in Dry-cured Pork Loins. International Journal of Food Properties 2014, 17, 866–876.
- Moore, J.E. Gastrointestinal Outbreaks Associated with Fermented Meats. Meat Science 2004, 67, 565–568.
- Leroy, F.; Geyzen, A.; Janssens, M.; De Vuyst, L.; Scholliers, P. Meat Fermentation at the Crossroads of Innovation and Tradition: A Historical Outlook. Trends in Food Science & Technology 2013, 31, 130–137.
- Rzepkowska, A.; Zielińska, D.; Ołdak, A.; Kołożyn-Krajewska, D. Izolacja i identyfikacja szczepów bakterii fermentacji mlekowej pochodzących z wędlin surowo dojrzewających. In Bezpieczeństwo zdrowotne żywności. Aspekty mikrobiologiczne, chemiczne i ocena towaroznawcza; Stadnik J.; Jackowska I.; Eds.; Scientific Publishing PTTŻ: Kraków, 2015; 233–241.
- PN-ISO 15214:2002 Mikrobiologia żywności i pasz. Horyzontalna metoda oznaczania liczby mezofilnych bakterii fermentacji mlekowej. Metoda płytkowa w temperaturze 30°C.
- Rzepkowska, A.; Zielińska, D.; Kołożyn-Krajewska, D. Przeżywalność szczepów Lactobacillus wyizolowanych z żywności w warunkach modelowego przewodu pokarmowego. Żywność. Nauka. Technologia. Jakość 2015, 100, 42–52.
- Minekus, M.; Alminger, M.; Alvito, P.; Balance, S.; Bohn, T. et al. A Standardised Static in Vitro Digestion Method Suitable for Food: AnInternational Consensus. Food & Function 2014, 5, 1113–1124.
- Danielsen, M.; Wind, A. Susceptibility of Lactobacillus Spp. to Antimicrobial Agents. International Journal of Food Microbiology 2003, 82, 1–11.
- EFSA. Technical guidance. Update of the Criteria Used in the Assessment of Bacterial Resistance to Antibiotics of Human or Veterinary Importance. The EFSA Journal 2008, 732, 1–15.
- Hartmann, H.; Wilke, T.; Erdmann, R. Efficacy of Bacteriocin-containing Cell-free Culture Supernatants from Lactic Acid Bacteria to Control Listeria Monocytogenes in Food. International Journal of Food Microbiology 2011, 146, 192–199.
- Sip, A.; Więckowicz, M.; Olejnik-Shmidt, A.; Grajek, W. Anti-listeria Activity of Lactic Acid Bacteria Isolated from Golka, A Regional Cheese Produced in Poland. Food Control 2012, 26, 117–124.
- Nawaz, M.; Wang, J.; Zhou, A.; Ma, C.; Wu, X.; Moore, J.E.; Cherie Millar, B.; Xu, J. Characterization and Transfer of Antibiotic Resistance in Lactic Acid Bacteria from Fermented Food Products. Current Microbiology 2011, 62, 1081–1089.
- Bromberg, R.; Moreno, I.; Zaganini, C.L.; Delboni, R.R.; de Oliveira, J. Isolation of Bacteriocin-Producing Lactic Acid Bacteria from Meat and Meat Products and its Spectrum of Inhibitory Activity. Brazilian Journal of Microbiology 2004, 35, 137–144.
- Casaburi, A.; Di Martino, V.; Ferranti, P.; Picariello, L.; Villani, F. Technological Properties and Bacteriocins Production by Lactobacillus Curvatus 54M16 and its Use as Starter Culture for Fermented Sausage Manufacture. Food Control 2016, 59, 31–45.
- Ruiz-Moyano, S.; Martin, A.; Benito, M.J.; Nevado, F.P. de Guia Cordoba, M. Screening of Lactic Acid Bacteria and Bifidobacteria for Potential Probiotic Use in Iberian dry Fermented Sausages. Meat Science 2008, 4, 199–208.
- Vasilev, D.; Aleksic, B.; Tarbuk, A.; Dimitrijevic, M.; Karabasil, N.; Cobanovic, N.; Vasiljevic, N. Identification of Lactic Acid Bacteria Isolated from Serbian Traditional Fermented Sausages Sremski and Lemeski Kulen. Procedia Food Science 2015, 5, 300–303.
- Vandenplas, Y.; Huys, G.; Daube, G. Probiotics: An Update. Jornal de Pediatria 2015, 91, 6–21.
- Jensen, H.; Grimmer, S.; Naterstad, K.; Axelsson, L. In Vitro Testing of Commercial and Potential Probiotic Lactic Acid Bacteria. International Journal of Food Microbiology 2012, 153, 216–222.
- De Vries, M.C.; Vaughan, E.E., Kleerebezem, M.; de Vos, W.M. Lactobacillus Plantarum: Survival,Functional and Potential Probiotic Properties in the Human Intestinal Tract. International Dairy Journal 2006, 16, 1018–1028.
- Hamon, E.; Horvatovich, P.; Marchioni, E.; Aoudé-Werner, D.; Ennahar, S. Investigation of Potential Markers of Acid Resistance in Lactobacillus Plantarum by Comparative Proteomics. Journal of Applied Microbiology 2014, 116(1), 134–144.
- Ferrando, V.; Quiberoni, A.; Reinheimer, J.; Suárez, V. Functional Properties of Lactobacillus Plantarum Strains: A Study in Vitro of Heat Stress Influence. Food Microbiology 2016, 54, 154–161.
- Chen, P.; Zhang, Q.; Dang, H.; Liu, X.; Tian, F.; Zhao, J.; Chen, Y.; Zhang, H.; Chen, W. Screening for Potential New Probiotic Based on Probiotic Properties and α-glucosidase Inhibitory Activity. Food Control 2014, 35, 65–72.
- Agaliya, P.J.; Jeevaratnam, K. Screening of Lactobacillus Plantarum Isolated from Fermented Idli Batter for Probiotic Properties. African Journal of Biotechnology 2012, 65, 12856–12864.
- Deshpande, K.G.; Dolas, C.B.; Chavan, N.S. Investigation of Tolerance of Lactobacillus Casei to the Presence of Acids, Bile Salts and Deconjugation of Bile Salts. International Journal of Current Microbiology and Applied Sciences 2014, 7, 600–612.
- Ramos, C.L.; Thorsen, L.; Schwan, R.F.; Jespersen, L. Strain-specific Probiotics Properties of Lactobacillus Fermentum, Lactobacillus Plantarum and Lactobacillus Brevis Isolates from Brazilian Food Products. Food Microbiology 2013, 36, 22–29.
- Zago, M.; Fornasari, M.E.; Carminati, D.; Burns, P.; Suarez, V.; Vinderola, G.; Reinheimer, J.; Giraffa, G. Characterization and Probiotic Potential of Lactobacillus Plantarum Strains Isolated from Cheeses. Food Microbiology 2011, 28, 1033–1040.
- Sharma, P.; Tomar, S.K.; Sangwan, V.; Goswami, P.; Singh, R. Antibiotic Resistance of Lactobacillus sp. Isolated from Commercial Probiotic Preparations. Journal of Food Safety 2016, 36, 38–51.
- EFSA. Scientific Opinion on the Safety and Efficacy of Pediococcus Pentosaceus (NCIMB 30044) as a Silage Additive for Animal Species. The EFSA Journal 2014, 12, 1–12.
- Gueimonde, M.; Sánchez, B.; de los Reyes-Gavilán, C.G.; Margolles, A. Antibiotic Resistance in Probiotic Bacteria. Frontiers in Microbiology 2013, 4, 1–6.
- Zaręba, D. Profil kwasów tłuszczowych mleka sojowego fermentowanego różnymi szczepami bakterii fermentacji mlekowej. Żywność. Nauka. Technologia. Jakość 2009, 67, 59–71.
- Stoyanovski, S.; Gacoviski, Z.; Antonova-Nikolova, A.; Kirilow, N.; Ivanova, I.; Tenev, T.; Hadjinesheva, V. API ZYM Enzymatic Profile of Lactic Acid Bacteria Isolated from Traditional Bulgarian Meat Products “Lukanka”. Bulgarian Journal of Agricultural Science 2013, 19, 86–89.
- Heavey, P.M.; Rowland, I.R. Gastrointestinal Cancer. Best Practice & Research Clinical Gastroenterology 2004, 18 (2), 323–336.
- Cizeikiene, D.; Juodeikiene, G.; Paskevicius, A.; Bartkiene, E. Antimicrobial Activity of Lactic Acid Bacteria against Pathogenic and Spoilage Microorganism Isolated from Food and they Control in Wheat Bread. Food Control 2013, 31, 539–545.
- Choesri, D.; Rusmana, I.; Suwanto, A.; Mubarik, N.R. Characterization of Lactic Acid bacteria Isolated from Indonesian Fermented Fish (beksam) and their Antimicrobial Activity against Pathogenic Bacteria. Emirates Journal of Food and Agriculture 2013, 25, 489–494.
- Wang, G.; Zhao, Y.; Tian, F.; Jin, X.; Chen, H.; Liu, X.; Zhang, Q.; Zhao, J.; Chen, Y.; Zhang, H.; Chen, W. Screening of Adhesive Lactobacilli with Antagonistic Activity against Campylobacter Jejuni. Food Control 2014, 44, 49–55.
- Con, A.; Karasu, N. Determination of Antagonistic Starter Cultures for Pickle and Olive Fermentation Processes. Czech Journal of Food Science 2009, 3, 185–193.
- Oguntoyinbo, F.A.; Narbad, A. Multifunctional Properties of Lactobacillus Plantarum Strains Isolated from Fermented Cereal Foods. Journal of Functional Foods 2015, 17, 621–631002E
- Nghe, D.; Nguyen, T. Characterization of Antimicrobial Activities of Pediococcus Pentosaceus Vtcc-B-601. Journal of Applied Pharmaceutical Science 2014, 4, 61–64.