מיקרואורגניזמים המשמשים בהכנת מזון ומשקאות
הערות שוליים

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25  Microbe Wiki, "Chocolate"
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 230 231 232 233 234 235 236 237 238 239 240 241 242 243 244 245 246 247 248 249 250 251 252 253 254 255 256 257 258 259 260  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.
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34  Barry A. Law and Adnan Tamime, (2011) Technology of Cheesemaking. John Wiley & Sons, s. widok google
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34  Robert Wayne Hutkins, (2006) Microbiology and Technology of Fermented Foods. John Wiley & Sons, s. 75–76. widok google
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26  Arthur P. Riley, (2005) New Developments in Food Policy, Control and Research. Nova Publishers, s. 35. widok google
1 2 3 4 5 6 7 8 9 10 11  Ramesh C. Ray, Montet Didier (2014-08-21), Microorganisms and Fermentation of Traditional Foods (באנגלית), CRC Press, ISBN 9781482223088
1 2 3  Christine L. Case, The Microbiology of Chocolate, Skyline College.
1 2 3 4 5 6 7 8 9 10 11 12 13 14  Kalidas Shetty, (2006) Food biotechnology. CRC Press, s. 222, 226, 229. widok google
↑  What is Bifidus Regularis?
1 2 3 4 5 6  Ramesh C. Ray, Montet Didier (2014-08-21), Microorganisms and Fermentation of Traditional Foods (באנגלית), CRC Press, p. 51, ISBN 9781482223088
1 2 3 4  Karin Schubert, Wolfgang Ludwig, Nina Springer, Reiner Michael Kroppenstedt, Jean-Pierre Accolas, Franz Fiedler (1996), "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: 81–7, doi:10.1099/00207713-46-1-81, PMID 8573524{{citation}}:  תחזוקה - ציטוט: multiple names: authors list (link)
1 2 3 4 5 6 7  Carl A. Batt (2014-04-02), Encyclopedia of Food Microbiology (באנגלית), Academic Press, p. 320, ISBN 9780123847331
1 2 3  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.
1 2  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.
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30  P. F. Fox, (2004) Cheese: Major Cheese Groups. Academic Press, s. 59, 74. widok google
1 2  Fermented cereals a global perspective. Chapter 2.
1 2 3 4 5 6  David Hendricks Bergey and David R. Boone, (2009) Bergey's manual of systematic bacteriology, Volume 3: The Firmicutes. Springer–Verlag, s. 502 widok google