ابراهیمی، م.، صادقی، ع.، و صادقی، ب. 1396. رابطۀ فیلوژنتیکی و خصوصیات پروبیوتیکی جدایههای لاکتیکی غالب خمیرترش آرد کامل جو. میکروبشناسی مواد غذایی، 4(6): 70-57.
خراسانچی، ن.، پیغمبردوست، ه.، گلشنتفتی، ا.، حجازی، م. و رأفت، ع. 1390. ارزیابی قابلیت خمیرترش مایع حاوی آغازگرهای لاکتوباسیلوس پلانتاروم و لاکتوباسیلوس روتری در جلوگیری از فساد قارچی نان. پژوهشهای صنایع غذایی، 21(3): 400-391.
خشایی، م.، صادقی، ع.، خمیری، م.، کاشانینژاد، م. و صادقی ماهونک، ع. 1396. ارزیابی خواص ضدمیکروبی پدیوکوکوس استیلسی جداشده از خمیرترش آرد کامل جو. مجله علوم تغذیه و صنایع غذایی ایران، 12(3): 98-89.
صادقی، ع.، ابراهیمی، م. و رئیسی، م. 1394. ارزیابی قابلیت لاکتوباسیلوسهای جداشده از خمیرترش آرد کامل گندم در کاهش میزان آفلاتوکسین B1. میکروبشناسی مواد غذایی، 6(2): 14-1.
صادقی، ع.، ابراهیمی، م. و صادقی، ب. 1395. تأثیر جدایههای لاکتوباسیلوس اسیدوفیلوس و لاکتوباسیلوس برویس بر رشد آسپرژیلوس فلاووس و کاهش آفلاتوکسین B1. مجله دانشگاه علوم پزشکی رفسنجان، 15(1): 16-3.
کیا دلیری، ف.، صادقی، ع.، خمیری، م.، کاشانینژاد، م. و اعلمی، م. 1396. ارزیابی خواص ضدمیکروبی لاکتوباسیلوس برویس جداشده از خمیرترش آرد کامل جو. مجله علوم و صنایع غذایی ایران، در نوبت چاپ.
AACC International. 2010. AACC methods 46-30. Approved methods of the american association of cereal chemists. 11th Ed. St. Paul, MN.
Abbaszadeh, S., Tavakoli, R., Sharifzadeh, A., & Shokri, H. 2015. Lactic acid bacteria as functional probiotic isolates for inhibiting the growth of Aspergillus flavus, A. Parasiticus, A. Niger and Penicillium chrysogenum. Journal de Mycologie Medicale, 25(4):263-267.
Abnous, K., Brooks, S.P.J., Kwan, J., Matias, F., Johnson, J.G., Selinger, L.B., Thomas, M., & Kalmokoff, M. 2009. Diets enriched in oat bran or wheat bran temporally and differentially alter the composition of the fecal community of rats. The Journal of Nutrition, 139(11):2024-2031.
Axel, C., Brosnan, B., Zannini, E., Peyer, L.C., Furey, A., Coffey, A., & Arendt, E.K. 2016. Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough. Applied Microbiology and Biotechnology, 100(4):1701-1711.
Cizeikiene, D., Juodeikiene, G., Paskevicius, A., & Bartkiene, E. 2013. Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread. Food Control, 31(2):539-545.
Corsetti, A., Lavermicocca, P., Morea, M., Baruzzi, F., Tosti, N., & Gobbetti, M. 2001. Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species triticum durum and triticum aestivum) sourdoughs of southern italy. International Journal of Food Microbiology, 64(1-2): 95-104.
De Vuyst, L., & Vancanneyt, M. 2007. Biodiversity and identification of sourdough lactic acid bacteria. Food Microbiology, 24(2):120-127.
De Vuyst, L., & Neysens, P. 2005. The sourdough microflora: biodiversity and metabolic interactions. Trends in Food Science & Technology, 16(6-7):43-56.
Farahmand, E., Razavi, S.H., Yarmand, M.S., & Morovatpour, M. 2015. Development of iranian rice-bran sourdough breads: physicochemical, microbiological and sensorial characterisation during the storage period. Quality Assurance and Safety of Crops & Foods, 7(3):295-303.
Ferchichi, M., Valcheva, R., Pervost, H., Onno, B., & Dousset, X. 2007. Molecular identification of the microbiota of French sourdough using temporal temperature gradient gel electrophoresis. Food Microbiology, 24(7-8):678-686.
Galvez, A., Abriouel, H., Lucas Lopez, R., & Ben Omar, N. 2007. Bacteriocin-based strategies for food biopreservation. Food Microbiology, 120(1-2):51-70.
Gerez, C.L., Ines Torino, M.I., Rollan, G., & Font de Valdez, G. 2009. Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Food Control, 20:144-148.
Gulahmadov, S.G., Abdullaeva, N.F., Guseinova, N.F., Kuliev, A.A., Ivanova, I.V., Dalgalarondo, M., Chobert, J.M., & Haertlee, T. 2009. Isolation and characterization of bacteriocin-like inhibitory substances from lactic acid bacteria isolated from azerbaijan cheeses. Applied Biochemistry and Microbiology, 45(3):266-271.
Gupta, R., & Srivastava, S. 2014. Antifungal effect of antimicrobial peptides (amps lr14) derived from lactobacillus plantarum strain lr/14 and their applications in prevention of grain spoilage. Food Microbiology, 42:1-7.
Hassan, Y.I., & Bullerman, L.B. 2008. Antifungal activity of lactobacillus paracasei ssp. tolerans isolated from a sourdough bread culture. International Journal of Food Microbiology, 121(1):112-115.
Katina, K., Juvonen, R., Laitila, A., Flander, L., Nordlund, E., Kariluoto, S., Piironen, V., & Poutanen, K. 2012. Fermented wheat bran as a functional ingredient in baking. Cereal Chemistery, 89(2):126-134.
Katina, K., Arendt, E., Liukkonen, K.H., Autio Flander, L., & Poutanen, K. 2005. Potential of sourdough for healthier cereal products. Trends in Food Science and Technology, 16(1-3):104-112.
Kristensen, D.M., Wolf, Y.I., Mushegian, A.R., & Koonin, E.V. 2011. Computational methods for gene orthology inference. Briefings in Bioinformatics, 12(5):379-391.
Lavermicocca, P., Valerio, F., & Visconti, A. 2003. Antifungal activity of phenyllactic acid against molds isolated from bakery products. Applied and Environmental Microbiology, 69(1):634-640.
Lavermicocca, P., Valerio, F., Evidente, A., Lazzaroni, S., Corsetti, A., & Gobbetti, M. 2000. Purification and characterization of novel antifungal compounds from the sourdough lactobacillus plantarum strain 21b. Journal of Applied Microbiology, 66(9):4084-4090.
Magnusson, J., Strom, K., Roos, S., Sjogren, J., & Schnurer, J. 2003. Broad and complex antifungal activity among environmental isolates of lactic acid bacteria. FEMS Microbiology Letters, 219(1):129-135.
Manini, F., Casiraghi, M.C., Poutanen, K., Brasca, M., Erba, D., & Plumed-Ferrer, C. 2015. Characterization of lactic acid bacteria isolated from wheat bran sourdough. Food Science and Technology, 66(3):275-283.
Meroth, C.B., Hammes, W.P., & Hertel, C. 2004. Characterisation of the microbiota of rice sourdoughs and description of lactobacillus spicheri sp. nov. Systematic and Applied Microbiology, 27(2):151-159.
Poutanen, K., Flander, L., & Katina, K. 2009. Sourdough and cereal fermentation in a nutritional perspective. Food Microbiology, 26(7):693-699.
Robert, H., Gabriel, V., & Fontagné-Faucher, C. 2009. Biodiversity of lactic acid bacteria in french wheat sourdough as determined by molecular characterization using species-specific PCR. Food Microbiology, 135(1): 53-59.
Sadeghi, A., Raeisi, M., Ebrahimi, M., & Sadeghi, B. 2016. Antifungal activity of pediococcus pentosaceus isolated from whole barley sourdough. Journal of Food Quality and Hazards Control, 3(1):30-36.
Sangmanee, P., & Hongpattarakere, T. 2014. Inhibitory of multiple antifungal components produced by lactobacillus plantarum K35 on growth, aflatoxin production and ultrastructure alterations of Aspergillus flavus and Aspergillus parasiticus. Food Control, 40:224-233.
Simsek, O., Hilmi Con, A., & Tulumoglu, S. 2006. Isolating lactic starter cultures with antimicrobial activity for sourdough processes. Food Control, 17(4):263-270.
Varsha, K.K., Priya, S., Devendra, L., & Nampoothiri, K.M. 2014. Control of spoilage fungi by protective lactic acid bacteria displaying probiotic properties. Applied Biochemistry and Biotechnology, 172(7):3402-3413.
Wang, H., Yan, Y., Wang, J., Zhang, H., & Qi, W. 2012. Production and characterization of antifungal compounds produced by lactobacillus plantarum IMAU10014. Plos One, 7(1):1-7.
ارسال نظر در مورد این مقاله