Abdelgadir WS, Hamad SH, M0ller PL, and Jakobsen M (2001). Charaterisation of the dominant microbiota of Sudanese fermented milk Rob. Int Dairy J 11:63-70.

Addis E, Fleet GH, Cox JM, Kolak D, and Leung T (2001). The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses. Int J Food Microbiol 69:25-36.

Arnott DR, Duitschaeuer CL, and Bullock DH (1974). Microbiological evaluation of yogurt produced commercially in Ontario. J Milk Food Technol 37:11-13.

Baroiller C and Schmidt JL (1990). Contribution a l'etude de l'origine des levures du fromage de Camembert. Le Lait 70:67-84.

Berger C, Khan JA, Molimard P, Martin N, and Spinnler HE (1999). Production of sulfur flavors by ten strains of Geotrichum candidum. Appl Environ Microbiol 65:5510-5514.

Besancon X, Smet C, Chabalier C, Rivemale M, Reverbel JP, Ratomahenina R, and Galzy P (1992). Study of surface yeast flora of Roquefort cheese. Int J Food Microbiol 17:9-18.

Bockelmann W (2002). Development of defined surface starter cultures for the ripening of smear cheeses. Int Dairy J 12:123-131.

Bockelmann W and Hoppe-Seyler T (2001). The surface flora of bacterial smear-ripened cheeses from cow's and goat's milk. Int Dairy J 11:307-314.

de Boer E and Kuik D (1987). A survey of the microbiological quality of blue-veined cheeses. Neth Milk Dairy J 41:227-237.

Brockelhurst TF and Lund BM (1985). Microbiological changes in cottage cheese varieties during storage at + 7°C. Food Microbial 19:39-51.

Brugier S and Patte F (1975). Antagonisus zwichen Saccharomyces cerevisiae und verschiedenen Bakterien—in vitro—Versuch. Le Med de Paris 4:3-8.

Caggia C, Restuccia C, Pulvirenti A, and Giudici P (2001). Identification of Pichia anomala isolated from yoghurt by RFLP of the ITS region. Int J Food Microbiol 71:71 -74.

Cappa F and Cocconcelli PS (2001). Identification of fungi from dairy products by means of 18S rRNA analysis. Int J Food Microbiol 69:157-160.

Carreira A, Paloma L, and Loureiro V (1998). Pigment producing yeasts involved in the brown surface discoloration of ewes' cheese. Int J Food Microbiol 41:223-230.

Coghill D (1979). The ripening of blue vein cheese: a review. Aust J Dairy Technol 34:72-75.

Corbo MR, Lanciotti R, Albenzio M, and Sinigaglia M (2001). Occurrence and characterization of yeasts isolated from milks and dairy products of Apulia region. Int J Food Microbiol 69:147-152.

Davis JG (1975). Cart JG, Cutting CV, Whiting GC eds. The Microbiology of Yogurt in Lactic Acid Bacteria in Beverages and Food. London: Academic Press. pp 245 -266.

Deak T and Beuchat LR (1988). Evaluation of simplified and commercial systems for identification of food borne yeasts. Int J Food Microbiol 7:135-145.

Deiana P, Fatichenti F, Farris GA, Mocquot G, Lodi R, Todesco R, and Cecchi L (1984). Metabolization of lactic and acetic acids in Pecorino Romano cheese made with a combined starter of lactic acid bacteria and yeast. Le Lait 51:407-417.

Demerigny Y, Berger C, Desmasures N, Gueguen M, and Spinnler HE (2000). Flavour sulphides are produced from methionine by two different pathways by Geotrichum candidum. J Dairy Res 67:371-380.

Destain J, Roblain D, and Thonart P (1997). Improvement of lipase production from Yarrowia lipolytica. Biotechnol Lett 19:105-107.

Devoyod JJ and Sponem D (1970). La flore microbienne du fromage de roquefort. VI. Les levures. Le Lait 50:524-542.

Dieuleveux V, Lemarinier S, and Gueguen M (1998). Antimicrobial spectrum and target site of D-3-phenyllactic acid. Int J Food Microbiol 40:177-183.

Esteve-Zarzoso B, Belloch C, Uruburu F, and Querol A (1999). Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. Int J Syst Bacteriol 49:329-337.

Fadda ME, Cosentino S, Deplano N, and Palmas F (2001). Yeast populations in Sardinian Feta cheese. Int J Food Microbiol 69:153-156.

Fatichenti F, Bergere JL, Deiana P, and Farris GA (1983). Antagonistic activity of Debaryomyces hansenii towards Clostridium tyrobutyricum and Clostridium butyricum. J Dairy Res 50:449-457.

Fleet GH (1990). Yeasts in dairy products—a review. J Appl Bacteriol 68:199-211.

Fleet GH (1992). Spoilage yeasts. Crit Rev Biotechnol 12:1-44.

Fleet GH (1998). Yeasts—what reactions and interactions really occur in natural habitats. Yeasts in natural habitats. Food Technol Biotechnol 36:285-289.

Fleet GH and Mian MA (1987). The occurrence and growth of yeasts in dairy products. Int J Food Microbiol 4:145-155.

Freitas AC, Pintado AE, Pintado ME, and Malcata FX (1999). Role of dominant microflora of Picante cheese on proteolysis and lipolysis. Int Dairy J 9:593-603.

Gadaga TH, Mutukumira AN, and Narvhus JA (2001). Growth characteristics of Candida kefyr and two strains of Lactococcus lactis subsp. Lactis isolated from Zimbabwean naturally fermented milk. Int J Food Microbiol 70:11-19.

Gedek BR (1991). Regulierung der Darmflora über die Narhung. Zbl Hyg 191:277-301.

Gente S, Desmasures N, Jacopin C, Plessis G, Beliard M, Panoff J-M, and Gueguen M (2002). Intra-species chromosome-length polymorphism in Geotrichum candidum revealed by pulsed field gel electrophoresis. Int J Food Microbiol 76:127-134.

Giudici P, Masini G, and Gaggia C (1996). The role of galactose fermenting yeast in plain yoghurt spoilage. Ann Microbiol Enzym 46:11-19.

Gningue PN, Roblain D, and Thonart P (1991). Microbiological and biochemical studies of mbanik, a traditional Senegalese cultured milk. Cervisiae Biotechnol 16:32-40.

Gobbetti M, Burzigotti R, Smacchi E, Corsetti A, and De Angelis M (1997). Microbiology and biochemistry of Gorgonzola cheese during ripening. Int Dairy J 7:519-529.

Godinho M and Fox PF (1982). Ripening of blue cheese: influence of salting rate on proteolysis. Milchwissenschaft 37:72-75.

Gonfa A, Foster HA, and Holzapfel WH (2001). Field survey and literature review on traditional fermented milk products of Ethiopia. Int J Food Microbiol 68:173-186.

Goodenough EL and Klein DH (1976). Qualitatives and quantitatives changes in carbohydrates during manufacture of yoghurt. J Dairy Sci 59:11-19.

Grieve PA, Kitchen BJ, Dulley JR, and Bartley J (1983). Partial characterization of cheese-ripening proteinases produced by the yeast Kluyveromyces lactis. J Dairy Res 50:469-480.

Gueguen M and Lenoir J (1975). Aptitude de l'espece Geotrichum candidum a la production d'enzymes proteolytiques. Le Lait 543-544:145-162.

Hansen TK and Jakobsen M (1997). Interactions between Pencillium roqueforti and yeasts of importance in the production of Danish Blue cheese. In: Jakobsen M, Narvhus J, Viljoen BC eds. Yeasts in the Dairy Industry: Positive and Negative Aspects. Proceedings of IDF Symposium, Copenhagen 1996. pp 50-58.

Hansen TK and Jakobsen M (2001). Taxonomical and technological characteristics of Saccharomyces spp. related to blue mould cheeses. Int J Food Microbiol 69:59-68.

Hansen TK, Cantor MD, van den Tempel T, and Jakobsen M (2001). Saccharomyces cerevisiae as a starter culture in Mycella. Int J Food Microbiol 69:101-111.

Jakobsen M and Narvhus J (1996). Yeasts and their possible beneficial and negative effects on the quality of dairy products. Int Dairy J 6:755-768.

Jespersen L, Kühle A van der Aa, Petersen KM, and Jakobsen M (2000). Phenotypic and genetic diversity of Saccharomyces spp. Int J Food Microbiol 60:43-53.

Jollivet N, Chataud J, Vayssier Y, Bensoussan M, and Berlin J-M (1994). Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum link. J Dairy Res 61:241-248.

Kaminarides SE and Laskos NS (1992). Yeasts in factory brine of Feta cheese. Aust J Dairy Technol 47:68-71.

Karahadian C and Linsa RC (1987). Integrated roles of lactate, ammonia and calcium in texture development of mould surface-ripened cheese. J Dairy Sci 70:5.

Koroleva NS (1988). Starters of Kefir and Kumys. Br Int Dairy Fed 227:35-40.

Kreger van Rij NJW (1984). The Yeasts: A Taxonomic Study, 3rd Ed. Amsterdam: Elsevier Science Publishers B.V.

Kümmerle M, Scherer S, and Seiler H (1998). Food spoilage yeasts identified by Fourier transform infrared spectrometry. In: Jakobsen M, Narvhus J, Viljoen BC eds. Yeasts in the Dairy Industry: Positive and Negative Aspects. Proceedings of IDF Symposium, Copenhagen 1996. pp 125-131.

Kurmann JA (1993). Une nouvelle generation de cultures en industrie laitere: aspects microbiologiques, biotechnologiques des cultures de bacteries composees de souches selectionnes d'origine intestinale humaine. Le Lait 73:233-239.

Kurtzman CP and Fell JW (1998). The Yeasts: A Taxonomic Study, 4th Ed. Amsterdam: Elsevier Science Publishers B.V.

Lagneau PE, Lebtahi K, and Swinne D (1996). Isolation of yeasts from bovine milk in Belgium. Mycopathologia 135:99-102.

Lambelet P, Loliger J, Saucy F, and Bracco U (1992). Antioxidant properties of coenzyme Q10 in food systems. J Agric Food Chem 40:581 -584.

Larsen MD, Kristiansen KR, and Hansen TK (1998). Characterization of the proteolytic activity of starter cultures of Penicillium roqueforti for production of blue veined cheeses. Int J Food Microbiol 43:215-221.

Lawrence RC, Creamer LK, and Gilles J (1987). Symposium: cheese ripening technology. J Dairy Sci 70:1748-1760.

Le Clercq-Perlat MN, Oumer A, Bergere J-L, Spinnler H-E, and Corrieu G (1999). Growth of Debaryomyces hansenii on bacterial surface-ripened soft cheese. J Dairy Res 66:271-281.

Loretan T, Viljoen BC, Mostert JF, Vogel A-M, and Jordaan HF du P (1998). A preliminary study on the diversity and technological properties of indigenous traditional South African fermented milk. In: Jakobsen M, Narvhus J, Viljoen BC eds. Yeasts in the

Dairy Industry: Positive and Negative Aspects. Proceedings of IDF Symposium, Copenhagen 1996. pp 178-182.

Lourens-Hattingh A and Viljoen BC (2001). Growth and survival of a probiotic yeast in dairy products. Food Res Int 34:791-796.

Magan N, Pavlou A, and Chrysanthakis I (2001). Milk-sense: a volatile sensing system recognises spoilage bacteria and yeasts in milk. Sensor Actuat B 72:28-34.

Masoud W and Jakobsen M (2003). The effect of Debaryomyces hansenii, NaCl and pH on the intensity of pigment produced by Brevibacterium linens and Corynebacterium flavescens. Int Dairy J 13:231-237.

McFarland L and Bernasconi P (1993). Saccharomyces boulardii: a review of an innovative biotherapeutic agent. Microbial Ecol Health Dis 6:157-171.

Minervini F, Montagna MT, Spilotros G, Monaci L, Santacroce MP, and Visconti A (2001). Survey on mycoflora of cow and buffalo dairy products from Southern Italy. Int J Food Microbiol 69:141-146.

Molimard P, Vassal L, Bouvier I, and Spinnler HE (1995). Suivi de croissance de Penicillium camemberti et Geotrichum candidum en culture pure et en association au cours del'affinage de fromages experimentaux a pate moll de type camembert. Le Lait 75:3-16.

Montanari G, Zambonelli C, Grazia L, Kamesheva GK, and Shigaeva MKh (1996). Saccharomyces unisporus as the principal alcoholic fermentation microorganism of traditional koumiss. J Dairy Res 63:327-331.

Montrocher R, Verner M-C, Briolay J, Gautier C, and Marmeisse R (1998). Phylogenetic analysis of the Saccharomyces cerevisiae group based on polymorphisms of rDNA spacer sequences. Int J Syst Bacteriol 48:295-303.

Motaghi M, Mazaheri M, Moazami N, Farkhondeh A, Fooladi MH, and Goltapeh EM (1997). Kefir production in Iran. World J Microbiol Biotechnol 13:579-581.

Nielsen MS, Frisvad JC, and Nielsen PV (1998a). Protection by fungal starters against growth and secondary metabolite production of fungal spoilers of cheese. Int J Food Microbiol 42:91 -99.

Nielsen MS, Frisvad JC, and Nielsen PV (1998b). Colony interaction and secondary metabolite production of cheese-related fungi in dual culture. J Food Protect 61:1023-1029.

Nooitgedagt AJ and Hartog BJ (1988). A survey of the microbiological quality of brie and camembert cheese. Neth Milk Dairy J 42:57-71.

Ogrydziak DM, Cheeng SC, and Scharf SJ (1982). Characterization of Saccharomycopsis lipolytica mutants producing lowered levels of alkaline extracellular protease. J Genet Microbiol 128:2271-2280.

Okagbue RN and Bankole NO (1992). Use of starter cultures containing Streptococcus diacetylactis, Lactobacillus brevis and Saccharomyces cerevisiae for fermenting milk for production of Nigerian Nono. World J Microbiol Biotechnol 8:251 -253.

Pereira-Meirelles FV, Rocha-Leao MHM, and Lippel Sant' AG, Jr (1997). A stable lipase from Candida lipolytica: cultivation conditions and crude enzyme characteristics. Appl Biochem Biotechnol—A—Enzyme Eng Biotechnol 63-65:73-86.

Petersen KM, M0ller PL, and Jespersen L (2001). DNA typing methods for differentiation of Debaryomyces hansenii strains and other yeasts related to surface ripened cheeses. Int J Food Microbiol 69:11-24.

Petersen KM, Westall S, and Jespersen L (2002). Microbial succession of Debaryomyces hansenii strains during the production of Danish surfaced-ripened cheeses. J Dairy Sci 85:1-9.

Polonelli L and Morace G (1986). Re-evaluation of the yeast killer phenomenon. J Clin Microbiol 24:866-869.

Radosavljevic M, Koenig H, Letscher-Bru V, Waller J, Maloisel F, Lioure B, and Herbrecht R (1999). CASE REPORT—Candida catenulata Fungemia in a cancer patient. J Clin Microbiol 32:475-477.

Rohm H, Eliskases-Lechner F, and Brauer M (1992). Diversity of yeasts in selected dairy products. J Appl Bacteriol 72:370-376.

Romano A, Casaregola S, Torre P, and Gaillardin C (1996). Use of RAPD and Mitochondrial DNA RFLP for typing of Candida zeylanoides and Debaryomyces hansenii yeast strains isolated from cheese. Syst Appl Microbiol 19:255-264.

Roostita R and Fleet GH (1996a). The occurrence and growth of yeasts in Camembert and blue-veined cheeses. Int J Food Microbiol 28:393-404.

Roostita R and Fleet GH (1996b). Growth of yeasts in milk and associated changes to milk composition. Int J Food Microbiol 31:205-219.

Schmidt JL and Lenoir J (1980). Contribution a l'etude de la flore levure du fromage de camembert II. Le Lait 60:272-282.

Seiler H and Busse M (1990). The yeasts of cheese brines. Int J Food Microbiol 11:289-304.

Siewert R (1986). Zur bedeutung der hefen bei der reifung von camembert und brie. Deutsche Molkerei-Zeitung 35:1134-1138.

Spinnler HE, Berger C, Lapadatescu C, and Bonnarme P (2001). Production of sulfur compounds by several yeasts of technological interest for cheese ripening. Int Dairy J 11:245 -252.

Steinkraus K (1996). Acid-fermented milk and milk/cereal foods. In: Steinkraus K ed. Handbook of Indigenous Fermented Foods, 2nd Ed. New York, USA: Marcel Dekker. pp 304-305.

Surawicz CM, Elmer GW, Speelman P, McFarland LV, Chinn J, and van Belle G (1989). Prevention of antibiotic-associated diarrhea by Saccharomyces boulardii: a prospective study. Gastroenterology 20:181-183.

van den Tempel T (2000). The Role of Yeast in the Ripening of Blue Mould Cheese. In: PhD Dissertation. Copenhagen, Denmark: The Royal Veterinary and Agricultural University.

van den Tempel T and Jakobsen M (1998). Yeasts associated with Danablu. Int Dairy J 8:25-31.

van den Tempel T and Jakobsen M (2000). Debaryomyces hansenii and Yarrowia lipolytica as potential starter cultures for production of blue cheese. Int Dairy J 10:263-270.

van den Tempel T and Nielsen MS (2000). Effects of atmospheric conditions, NaCl and pH on growth and interactions between moulds and yeasts related to blue cheese production. Int J Food Microbiol 37:193-199.

Tilbury RH, Davis JG, French S, Imrie FKE, Campbell-Lent K, and Orbell C (1974). Taxonomy of yeasts in yoghurts and other dairy products. Proc Fourth Int Symp Yeasts. Vienna, Austria: 265-266.

Tudor DA and Board RG (1993). Food spoilage yeast. In: Rose AH, Harrison JS eds. The Yeasts, Vol. 5, Yeasts Technology, 2nd Ed. New York: Academic Press. pp 436-516.

Tzanetakis N, Hatzikamari M, and Litopoulou-Tzanetaki E (1998). Yeasts of the surface microflora of Feta cheese. In: Jakobsen M, Narvhus J, Viljoen BC eds. Yeasts in the Dairy Industry: Positive and Negative Aspects. Proceedings of IDF Symposium, Copenhagen 1996. pp 34-43.

Vadillo S, Paya MJ, Cutuli MT, and Suarez G (1987). Mycoflora of milk after several types of pasteurization. Le Lait 67:265-273.

Valdes-Staber N, Scherer S, and Seiler H (1997). Identification of yeasts and coryneform bacteria from surface microflora of brick cheeses. Int J Food Microbiol 34:115-129.

Vasileva-Tonkova E, Balasheva DM, and Galabova D (1996). Influence of growth temperature on the acid phosphatase activity in the yeast Yarrowia lipolytica. FEMS Microbiol Lett 145:267 -271.

Vassel IMV, Le Bar D, Roux C, and Gripon JC (1986). Relation entre le pH, la composition chimique et la texture des fromages de type Camembert. Lait 66:341-351.

Viljoen BC (2001). The interaction between yeasts and bacteria in dairy environments. Int J Food Microbiol 69:37 -44.

Viljoen BC and Greyling T (1995). Yeasts associated with Cheddar and Gouda making. Int J Food Microbiol 28:79-88.

Vivier D, Rivemale M, Reverbel JP, Ratomahenina R, and Galzy P (1994). Study of the growth of yeasts from Feta cheese. Int J Food Microbiol 22:207-215.

Walker HW and Ayers JC (1970). Yeasts as spoilage organisms. In: Rose AH, Harrison JS eds. The Yeasts, Vol. 3, Yeast Technology. 3. London: Academic Press. pp 464 -527.

Welthagen JJ and Viljoen BC (1998). Yeast profile in Gouda cheese during processing and ripening. Int J Food Microbiol 41:85-194.

Westall S (1998). Characterisation of yeast species by their production of volatile metabolites. J Food Mycol 1:187-201.

Westall S and Filtenborg O (1998). Yeast occurrence in Danish Feta cheese. Food Microbiol 15:215-222.

Wouters JTM, Ayad EHE, Hugenholtz J, and Smit G (2002). Microbes from raw milk for fermented dairy products. Int Dairy J 12:91-109.

Wyder M (1998). Identification and charaterisation of the yeast flora in kefyr and smear ripened cheese contribution of selected yeasts to cheese ripening. PhD Dissertation. Swiss Federal Institute of Technology. Zurich, Switzerland.

Wyder M and Puhan Z (1999). Role of selected yeasts in cheese ripening an evaluation in aseptic cheese curd slurries. Int Dairy J 9:117-124.

Growing Soilless

Growing Soilless

This is an easy-to-follow, step-by-step guide to growing organic, healthy vegetable, herbs and house plants without soil. Clearly illustrated with black and white line drawings, the book covers every aspect of home hydroponic gardening.

Get My Free Ebook

Post a comment