Free Access
Volume 83, Number 4, July-August 2003
Page(s) 269 - 306
Published online 05 July 2003


  1. Amiel C., Mariey L., Curk-Daubié M.C., Pichon P., Travert J., Potentiality of Fourier Transform Infrared Spectroscopy (FTIR) for discrimination and identification of dairy lactic acid bacteria, Lait 80 (2000) 445-459.
  2. Amiel C., Mariey L., Denis C., Pichon P., Travert J., FTIR spectroscopy and taxonomic purpose: Contribution to the classification of lactic acid bacteria, Lait 81 (2001) 249-255.
  3. Ampe F., Design and evaluation of a Lactobacillus manihotivorans species-specific rRNA-targeted hybridization probe and its application to the study of sour cassava fermentation, Appl. Environ. Microbiol. 66 (2000) 2224-2226.
  4. Ampe F., ben Omar N., Moizan C., Wacher C., Guyot J.P., Polyphasic study of the spatial distribution of microorganisms in Mexican pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations, Appl. Environ. Microbiol. 65 (1999) 5464-5473.
  5. Ampe F., Sirvent A., Zakhia N., Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization, Int. J. Food Microbiol. 65 (2001) 45-54.
  6. Andrighetto C., De Dea P., Lombardi A., Neviani E., Rossetti L., Giraffa G., Molecular identification and cluster analysis of homofermentative thermophilic lactobacilli isolated from dairy products, Res. Microbiol. 149 (1998) 631-643.
  7. Antonsson M., Ardo Y., Molin G., A comparison between the microflora of Herrgard cheese from three different dairies, Int. Dairy J. 11 (2001) 285-291.
  8. Antunes A., Rainey F.A., Nobre M.F., Schumann P., Ferreira A.M., Ramos A., Santos H., da Costa M.S., Leuconostoc ficulneum sp. nov., a novel lactic acid bacterium isolated from a ripe fig, and reclassification of Lactobacillus fructosus as Leuconostoc fructosum comb. nov., Int. J. Syst. Evol. Microbiol. 52 (2002) 647-655.
  9. Arhné S., Molin G., Stahl S., Plasmids in Lactobacillus strains isolated from meat and meat products, Syst. Appl. Microbiol. 11 (1989) 320-325.
  10. Arizcun C., Barcina Y., Torr P., Identification of lactic acid bacteria isolated from Roncal and Idiazabal cheeses, Lait 77 (1997) 729-736.
  11. Back W., BohaK I., Ehrmann M., Ludwig W., Pot B., Kersters K., Schleifer K.H., Lactobacillus perolens sp. nov., a soft drink spoilage bacterium, Syst. Appl. Microbiol. 22 (1999) 354-359.
  12. Baruzzi F., Morea M., Matarante A., Cocconcelli P.S., Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation, J. Appl. Microbiol. 89 (2000) 807-814.
  13. Beresford T., Pelaez C., Jimeno J., Nature and growth of non starter flora, in: European Commission, Quality and microbiology of traditional and raw milk cheeses, Dijon, France, 1998, pp. 225-238.
  14. Beresford T.P., Fitzsimons N.A., Brennan N.L., Cogan T.M., Recent advances in cheese microbiology, Int. Dairy J. 11 (2001) 259-274.
  15. Berthier F., Ehrlich S.D., Rapid species identification within two groups of closely related lactobacilli using PCR primers that target the 16S/23S rRNA spacer region, FEMS Microbiol. Lett. 161 (1998) 97-106.
  16. Berthier F., Ehrlich S.D., Genetic diversity within Lactobacillus sakei and Lactobacillus curvatus and design of PCR primers for its detection using randomly amplified polymorphic DNA, Int. J. Syst. Bacteriol. 49 (1999) 997-1007.
  17. Berthier F., Beuvier E., Dasen A., Grappin R., Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers, Int. Dairy J. 11 (2001) 293-305.
  18. Birollo G.A., Reinheimer J.A., Vinderola C.G., Viability of lactic acid microflora in different types of yoghurt, Food Res. Int. 33 (2000) 799-805.
  19. Bjorkroth J., Ridell J., Korkeala H., Characterization of Lactobacillus sake strains associating with production of ropy slime by randomly amplified polymorphic DNA (RAPD) and pulsed-field gel electrophoresis (PFGE) patterns, Int. J. Food Microbiol. 31 (1996) 59-68.
  20. Blaiotta B.G., Simeoli G.M., Andolfi R., Villani F., Coppola S., Monitoring lactic acid bacteria strains during "Cacioricotta'' cheese production by restriction endonuclease analysis and pulsed-field gel electrophoresis, J. Dairy Res. 68 (2001) 139-144.
  21. Bouton Y., Guyot P., Grappin R., Preliminary characterization of microflora of Comté cheese, J. Appl. Microbiol. 85 (1998) 123-131.
  22. Bouton Y., Guyot P., Beuvier E., Tailliez P., Grappin R., Use of PCR-based methods and PFGE for typing and monitoring homofermentative lactobacilli during Comté cheese ripening, Int. J. Food. Microbiol. 76 (2002) 27-38.
  23. Bracquart P., An agar medium for the differential of Streptococcus thermophilus and Lactobacillus bulgaricus in yoghurt, J. Appl. Bacteriol. 51 (1981) 303-305.
  24. Brandt K., Tilsala-Timisjarvi A., Alatossava T., Phage-related DNA polymorphism in dairy and probiotic Lactobacillus, Micron 32 (2001) 59-65.
  25. Bringel F., Curk M.C., Hubert J.C., Characterization of lactobacilli by southern-type hybridization with a Lactobacillus plantarum pyrDFE probe, Int. J. Syst. Bacteriol. 46 (1996) 588-594.
  26. Bruce J., Automated system rapidly identifies and characterises microorganisms in food, Food Technol. 50 (1996) 77-81.
  27. Bunte C., Hertel C., Hammes W.P., Monitoring and survival of Lactobacillus para-casei LTH 2579 in food and the human intestinal tract, Syst. Appl. Microbiol. 23 (2000) 260-266.
  28. Calicchia M.L., Wang C.I.E., Nomura T., Yotsuzuka F., Osato D.W., Selective enumeration of Bifidobacterium bifidum, Enterococcus faecium, and Streptomycin-resistant Lactobacillus acidophilus from a mixed probiotic product, J. Food Prot. 56 (1993) 954-957.
  29. Camaschella P., Pirovano F., Mognot O., Sozzi T., Method for the detection and enumeration of different thermophilic lactic cultures and bifidobacteria utilising only one culture medium, in: Amgar A. (Ed.), Food Safety'94, Laval France, 1994, p. 335.
  30. Chagnaud P., Machinis K., Coutte L.A., Marecat A., Mercenier A., Rapid PCR-based procedure to identify lactic acid bacteria: application to six common Lactobacillus species, J. Microbiol. Meth. 44 (2001) 139-148.
  31. Chamba J.F., Emmental cheese: a complex microbial ecosystem. Consequences on selection and use of starters, Sci. Aliments 20 (2000) 37-54.
  32. Charteris W.P., Kelly P.M., Morelli L., Collins J.K., Selective detection, enumeration and identification of potentially probiotic Lactobacillus and Bifidobacterium species in mixed bacterial populations, Int. J. Food Microbiol. 35 (1997) 1-27.
  33. Chen H., Lim C.K., Lee Y.K., Chan Y.N., Comparative analysis of the genes encoding 23S-5S rRNA intergenic spacer regions of Lactobacillus casei-related strains, Int. J. Evol. Microbiol. 50 (2000) 471-478.
  34. Choisy C., Desmazeaud M., Guéguen M., Lenoir J., Schmidt J.L., Tourneur C., Les phénomènes microbiens, in: Eck A., Gillis J.C. (Eds.), Le fromage, Lavoisier Tec & Doc, Paris, France, 1997, pp. 377-446.
  35. Chopard M.A., Schmitt M., Perreard E., Chamba J.F., Qualitative aspect of proteolytic activity of thermophilic lactobacilli using in Swiss cheeses, Lait 81 (2001) 183-194.
  36. Cocconcelli P.S., Porro D., Galandini S., Senini L., Development of RAPD protocol for typing of strains of lactic acid bacteria and enterococci, Lett. Appl. Microbiol. 21 (1995) 376-379.
  37. Cocconcelli P.S., Senini L., Bottazzi V., Study of the lactic microflora of Toma cheese: use of rRNA targeted oligonucleotides for the identification of isolated strains, Ann. Microbiol. Enzymol. 46 (1996) 21-28.
  38. Cocconcelli P.S., Parisi M.G., Senini L., Bottazzi V., Use of RAPD and 16S rDNA sequencing for the study of Lactobacillus population dynamics in natural whey culture, Lett. Appl. Microbiol. 25 (1997) 8-12.
  39. Cocolin L., Manzano M., Cantoni C., Comi G., Development of a rapid method for the identification of Lactobacillus spp. isolated from naturally fermented Italian sausages using a polymerase chain reaction-temperature gradient gel electrophoresis, Lett. Appl. Microbiol. 30 (2000) 126-129.
  40. Collins M.D., Rodrigues U., Ash C., Aguirre M., Farrow J.A.E., Martinez-Murcia A., Phillips B.A., Williams A.M., Wallbanks S., Phylogenetic analysis of the genus Lactobacillus and related lactic acid bacteria as determined by reverse transcriptase sequencing of 16S rRNA, FEMS Microbiol. Lett. 77 (1991) 5-12.
  41. Collins M.D., Samelis J., Metaxopoulos J., Wallbanks S., Taxonomic studies on some leuconostoc-like organisms from fermented sausages: description of a new genus Weissella for the Leuconostoc paramesenteroides group of species, J. Appl. Bacteriol. 75 (1993) 595-603.
  42. Coppola R., Nanni M., Iorizzo M., Sorrentino A., Sorrentino E., Grazia L., Survey of lactic acid bacteria during the advanced stages of the ripening of Parmigiano Reggiano cheese, J. Dairy Res. 64 (1997) 305-310.
  43. Coppola R., Nanni M., Iorizzo M., Sorrentino A., Sorrentino E., Chiavari C., Grazia L., Microbiological characteristics of Parmigiano Reggiano cheese during the cheese-making and the first months of the ripening, Lait 80 (2000) 479-490.
  44. Coppola R., Nanni M., Succi M., Sorrentino A., Iorizzo M., Chiavari C., Grazia L., Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk, Milchwissenschaft 56 (2001) 140-142.
  45. Corbo M.R., Albenzio M., De Angelis M., Sevi A., Gobbetti M., Microbiological and biochemical properties of Canestrato Pugliese hard cheese supplemented with bifidobacteria, J. Dairy Sci. 84 (2001) 551-561.
  46. Crow V., Curry B., Hayes M., The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar, Int. Dairy J. 11 (2001) 275-283.
  47. Curk M.C., Caractérisation des espèces brassicoles du genre Lactobacillus, Thèse de Doctorat, Université Louis Pasteur, Strasbourg, France, 1994.
  48. Curk M.C., Peladan F., Hubert J.C., Fourier transform infrared spectroscopy for identifying Lactobacillus species, FEMS Microbiol. Lett. 123 (1994) 241-248.
  49. Curk M.C., Amiel C., Denis C., Reyrolle J., Pichon P., Travert J., Discrimination de souches de bactéries lactiques d'intérêt laitier par spectroscopie infrarouge à transformée de Fourier (IRTF), in: ADRIA-Normandie, les bactéries lactiques, Lactic 97, Caen, 10-12 Septembre, France, 1997, 420-421.
  50. Daniel P., Sizing of the Lactobacillus plantarum genome and other lactic acid bacteria species by transverse alternating field electrophoresis, Curr. Microbiol. 30 (1995) 243-246.
  51. Daud Khaled A.K., Neilan B.A., Henriksson A., Conway P.L., Identification and phylogenetic analysis of Lactobacillus using multiplex RAPD-PCR, FEMS Microbiol. Lett. 153 (1997) 191-197.
  52. Dave R.I., Shah N.P., Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and bifidobacteria, J. Dairy Sci. 79 (1996) 1529-1536.
  53. De Angelis M., Corsetti A., Tosti N., Rossi J., Corbo M.R., Gobbetti M., Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses, Appl. Environ. Microbiol. 67 (2001) 2011-2020.
  54. De Man J.C., Rogosa M., Sharpe M.E., A medium for cultivation of lactobacilli, J. Appl. Bacteriol. 23 (1960) 130-135.
  55. Dellaglio F., Dicks L.M.T., Du Toit M., Torriani S., Lactic acid bacteria in ensiled high-moisture corn grain: physiological and genetic characterization, Syst. Appl. Microbiol. 5 (1991) 534-544.
  56. Dellaglio F., Lombardi A., New developments in the identification of non starter microorganisms in cheese, in: European Commission, Quality and microbiology of traditional and raw milk cheeses, Dijon, France, 1998, pp. 53-63.
  57. Dellaglio F., Felis G.E., Torriani S., The status of the species Lactobacillus casei (Orla-Jensen 1916) Hansen and Lessel 1971 and Lactobacillus paracasei Collins et al. 1989. Request for an Opinion, Int. J. Syst. Evol. Microbiol. 52 (2002) 285-287.
  58. Demarigny Y., Beuvier E., Dasen A., Duboz G., Influence of raw milk microflora on the characteristics of Swiss-type cheeses. I. Evolution of microflora during ripening and characterization of facultatively heterofermentative lactobacilli, Lait 76 (1996) 371-387.
  59. Demarigny Y., Beuvier E., Buchin S., Pochet S., Grappin R., Influence of raw milk microflora on the characteristics of Swiss-type cheeses. II. Biochemical and sensory characteristics, Lait 77 (1997) 151-167.
  60. Drake M., Small C.L., Spence K.D., Swanson B.G., Rapid detection and identification of Lactobacillus spp. in dairy Products by using the polymerase chain reaction, J. Food Prot. 59 (1996) 1031-1036.
  61. Du Plessis E.M., Dicks L.M., Evaluation of random amplified polymorphic DNA (RAPD)-PCR as a method to differentiate Lactobacillus acidophilus, Lactobacillus crispatus, Lactobacillus amylovorus, Lactobacillus gallinarum, Lactobacillus gasseri, and Lactobacillus johnsonii, Curr. Microbiol. 31 (1995) 114-118.
  62. Dubernet S., Desmasures N., Guéguen M., A PCR-based method for identification of lactobacilli at genus level, FEMS Microbiol. Lett. 214 (2002) 271.
  63. Duffner F., O'Connell M., A comparative evaluation of plasmid profiling and ribotyping in the analysis of Lactobacillus plantarum strain heterogeneity in silage, J. Appl. Bacteriol. 78 (1995) 20-27.
  64. Dykes G.A., Burgess A.Y., von Holy A., Plasmid profiles of lactic acid bacteria associated with vacuum-packaged Vienna sausage manufactured and spoilage, Lett. Appl. Microbiol. 17 (1993) 182-184.
  65. Dykes G.A., von Holy A., Strain typing in the genus Lactobacillus, Lett. Appl. Microbiol. 19 (1994) 63-66.
  66. Dykes G.A., Cloete T.E., von Holy A., Taxonomy of lactic acid bacteria associated with vacuum-packaged processed meat spoilage by multivariate analysis of cellular fatty acids, Int. J. Food Microbiol. 28 (1995) 89-100.
  67. Ehrmann M., Ludwig W., Schleifer K.H., Species specific oligonucleotide probe for the identification of Streptococcus thermophilus., Syst. Appl. Microbiol. 15 (1992) 453-455.
  68. Ehrmann M., Ludwig W., Schleifer K.H., Reverse dot blot hybridization: a useful method for the direct identification of lactic acid bacteria in fermented food, FEMS Microbiol. Lett. 117 (1994) 143-149.
  69. El Soda M., Madkor S.A., Tong P.S., Adjunct cultures: recent developments and potential significance to the cheese industry, J. Dairy Sci. 83 (2000) 609-619.
  70. Eliskases-Lechner F., Ginzinger W., Rohm H., Tschager E., Raw milk flora affects composition and quality of Bergkase. 1. Microbiology and fermentation compounds, Lait 79 (1999) 385-396.
  71. Ferrero M., Cesena C., Morelli L., Scolari G., Vescovo M., Molecular characterization of Lactobacillus casei strains, FEMS Microbiol. Lett. 140 (1996) 215-219.
  72. Forsman P., Tanskanen J., Alatossava T., Structural similarity and genetic homology between Lactobacillus casei bacteriophages isolated in Japan and in Finland, Biosci. Biotechnol. Biochem. 57 (1993) 2042-2048.
  73. Fox P.F., Mc Sweeney P.L.H., Lynch C.M., Significance on nonstarter lactic acid bacteria in Cheddar cheese, Aust. J. Dairy Technol. 53 (1998) 83-89.
  74. Gagnaire V., Thierry A., Léonil J., Propioni-bacteria and facultatively heterofermentative lactobacilli weakly contribute to secondary proteolysis of Emmental cheese, Lait 81 (2001) 339-353.
  75. Gancheva A., Pot B., Vanhonacker K., Hoste B., Kersters K., A polyphasic approach towards the identification of strains belonging to Lactobacillus acidophilus and related species, Syst. Appl. Microbiol. 22 (1999) 573-585.
  76. Gardiner G., Ross R.P., Collins J.K., Fitzgerald G., Stanton C., Development of a probiotic Cheddar cheese containing human-derived Lactobacillus paracasei strains, Appl. Environ. Microbiol. 64 (1998) 2192-2199.
  77. Gasser F., Electrophoretic characterization of lactic dehydrogenases in the genus Lactobacillus, J. Gen. Microbiol. 62 (1970) 223-239.
  78. Ghoddusi H.B., Robinson R.K., Enumeration of starter cultures in fermented milks, J. Dairy Res. 63 (1996) 151-158.
  79. Gilson E., Clement J.M., Brutlag D., Hofnung M., A family of dispersed repetitive extragenic palindromic DNA sequences in E. coli, EMBO J. 3 (1984) 1417-1421.
  80. Giraffa G., De Vecchi P., Rossetti L., Note: identification of Lactobacillus delbrueckii subspecies bulgaricus and subspecies lactis dairy isolates by amplified rDNA restriction analysis, J. Appl. Microbiol. 85 (1998) 918-924.
  81. Giraffa G., De Vecchi P., Rossi P., Nicastro G., Fortina M.G., Genotypic heterogeneity among Lactobacillus helveticus strains isolated from natural cheese starters, J. Appl. Microbiol. 85 (1998) 411-416.
  82. Giraffa G., Gatti M., Rossetti L., Senini L., Neviani E., Molecular diversity within L. helveticus as revealed by genotypic characterization, Appl. Environ. Microbiol. 65 (2000) 1259-1265.
  83. Gobbetti M., Morea M., Baruzzi F., Corbo M.R., Matarante A., Considine T., Di Cagno R., Guinee T., Fox P.F., Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Puglise cheese during ripening, Int. Dairy J. 12 (2002) 511-523.
  84. Godon J.J., Duthoit F., Delbès C., Millet L., Montel M.C., Use of molecular fringerprint for the study of complex microbial ecosystem. Application to AOC Salers cheese, Lait 81 (2001) 257-262.
  85. Gomes A.M., Malcata F.X., Development of probiotic cheese manufactured from goat milk: response surface analysis via technological manipulation, J. Dairy Sci. 81 (1998) 1492-1507.
  86. Grappin R., Beuvier E., Bouton Y., Pochet S., Advances in the biochemistry and microbiology of Swiss-type cheeses, Lait 79 (1999) 1-20.
  87. Hamilton-Miller J.M.T., Shah S., Deficiencies in microbiological quality and labelling of probiotic supplements, Int. J. Food Microbiol. 72 (2002) 175-176.
  88. Hamilton-Miller J.M.T., Shah S., Winkler J.T., Public health issues arising from microbiological and labelling quality of foods and supplements containing probiotic microorganims, Public Health Nutr. 2 (1999) 223-229.
  89. Hammes W.P., Vogel R.F., The genus Lactobacillus, in: Wood B.J.B., Holzapfel W.H. (Eds.), The lactic acid bacteria. The genera of lactic acid bacteria, Blackie Academic, London, UK, 1995, pp. 19-54.
  90. Hartemink R., Domenech V.R., Rombouts F.M., LAMVAB - A new selective medium for the isolation of lactobacilli from faeces, J. Microbiol. Meth. 29 (1997) 77-84.
  91. Hayford A.E., Petersen A., Vogensen F.K., Jakobsen M., Use of conserved randomly amplified polymorphic DNA (RAPD) fragments and RAPD pattern for characterization of Lactobacillus fermentum in Ghanaian fermented maize dough, Appl. Environ. Microbiol. 65 (1999) 3213-3221.
  92. Hébert E.M., Raya R.R., Tailliez P., de Giori G.S., Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation, Int. J. Food Microbiol. 59 (2000) 19-27.
  93. Heilig H.G.H.J., Zoetendal E.G., Vaughan E.E., Marteau P., Akkermans A.D.L., de Vos W.M., Molecular diversity of Lactobacillus spp. and other lactic acid bacteria in the human intestine as determined by specific amplification of 16S ribosomal DNA, Appl. Environ. Microbiol. 68 (2002) 114-123.
  94. Heller K.J., Probiotic bacteria in fermented foods: product characteristics and starter organisms, Am. J. Clin. Nutr. 73 (2001) 374S-379S.
  95. Hensel R., Mayr U., Stetter K.O., Kandler O., Comparative studies of lactic acid dehydrogenases in lactic acid bacteria. I. Purification and kinetics of the allosteric L-lactic acid dehydrogenase from Lactobacillus casei ssp. casei and Lactobacillus curvatus, Arch. Microbiol. 112 (1977) 81-93.
  96. Hensiek R., Krupp G., Stackebrandt E., Development of diagnostic oligonucleotide probes for four Lactobacillus species occuring in the intestinal tract, Syst. Appl. Microbiol. 15 (1992) 123-128.
  97. Hertel C., Ludwig W., Obst M.,Vogel R.F., Hammes W.P., Schleifer K.H., 23S rRNA-targeted oligonucleotide probes for the rapid identification of meat lactobacilli, Syst. Appl. Microbiol. 14 (1991) 173-177.
  98. Hertel C., Ludwig W., Pot B., Kersters K., Schleifer K.H., Differentiation of lactobacilli occuring in fermented milk products by using oligonucleotides probes and electrophoretic protein profiles, Syst. Appl. Microbiol. 16 (1993) 463-467.
  99. Horie M., Kajikawa H.S., Toba T., Identification of Lactobacillus crispatus by polymerase chain reaction targeting S-layer protein gene, Lett. Appl. Microbiol. 35 (2002) 57-61.
  100. Hulton C.S., Higgins C.F., Sharp P.M., ERIC sequences: a novel family of repetitive elements in the genomes of Escherichia coli, Salmonella typhimurium and other enterobacteria, Mol. Microbiol. 5 (1991) 825-834.
  101. Hynes E., Ogier J.C., Delacroix-Buchet A., Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture, Int. Dairy J. 11 (2001) 587-597.
  102. Hyytiä-Trees E., Lyhs U., Korkeala H., Björkroth J., Characterisation of ropy slime-producing Lactobacillus sakei using repetitive element sequence-based PCR, Int. J. Food Microbiol. 50 (1999) 215-219.
  103. IDF, Detection and enumeration of Lactobacillus acidophilus, Standard 306, Int. Dairy Fed. Brussels, Belgium, 1995.
  104. IDF, Yoghurt-Enumeration of characteristic micro-organisms-colony count technique at 37 $^\circ$C Standard 117 B, Int. Dairy Fed. Brussels, Belgium, 1997.
  105. IDF, Dairy Stater cultures of Lactic Acid Bacteria (LAB), Standard 149A, Int. Dairy Fed. Brussels, Belgium, 1997.
  106. Isolini D., Grand M., Glättli H., Selektivmedien zum nachweis von obligat und fakultativ heterofermentativen laktobazillen, Schweiz Milchw. Forschung. 19 (1990) 57-59.
  107. Jacobsen C.N., Rosenfeldt Nielsen V., Hayford A.E., Moller P.L., Michaelsen K.F., Paerregaard A., Sandstrom B., Tvede M., Jakobsen M., Screening of probiotic activities of forty-seven strains of Lactobacillus spp. by in vitro techniques and evaluation of the colonization ability of five selected strains in humans, Appl. Environ. Microbiol. 65 (1999) 4949-4956.
  108. Janssen P., Coopman R., Huys G., Swings J., Bleeker M., Vos P., Zabeau M., Kersters K., Evaluation of the DNA fingerprinting method AFLP as a new tool in bacterial taxonomy, Microbiology 142 (1996) 1881-1893.
  109. Johansson M.L., Molin G., Pettersson B., Uhlén M., Ahrné S., Characterization and species recognition of Lactobacillus plantarum strains by restriction fragment length polymorphism (RFLP) of the 16S rRNA gene, J. Appl. Bacteriol. 79 (1995) 536-541.
  110. Jordan K.N., Cogan T.M., Identification and growth of non-starter lactic acid bacteria in Irish Cheddar cheese, Irish J. Agric. Food Res. 32 (1993) 47-55.
  111. Kandler O., Weiss N., Genus Lactobacillus, in: Sneath P.H.A., Mair N.S., Sharpe M.E., Holt J.G. (Eds.), Bergey's Manual of Systematics Bacteriology, Williams and Wilkins, Baltimore M.D., USA, 1984, pp. 1209-1234.
  112. Klein G., Hack B., Hanstein S., Zimmermann K., Reuter G., Intra-species characterization of clinical isolates and biotechnologically used strains of Lactobacillus rhamnosus by analysis of the total soluble cytoplasmatic proteins with silver staining, Int. J. Food Microbiol. 25 (1995) 263-275.
  113. Klein G., Pack A., Bonaparte C., Reuter G., Taxonomy and physiology of probiotic lactic acid bacteria, Int. J. Food Microbiol. 41 (1998) 103-125.
  114. Kneifel W., Pacher B., An X-Glu based agar medium for the selective enumeration of Lactobacillus acidophilus in yogurt-related milk products, Int. Dairy J. 3 (1993) 277-291.
  115. Kneifel W., Toros A., Viernstein H., Differential enumeration of silage inoculants based on utilization of enzymatic activity and antibiotic sensitivity of bacteria, J. Appl. Bacteriol. 77 (1994) 42-48.
  116. Lankaputhra W.E.V., Shah N.P., Survival of Lactobacillus and Bifidobacterium spp. in the presence of acid and bile salts, Cult. Dairy Prod. J. 30 (1995) 2-7.
  117. Lankaputhra W.E.V., Shah N.P., Britz M.L., Evaluation of media for selective enumeration of Lactobacillus acidophilus and Bifidobacterium species, Food Austr. 48 (1996) 113-118.
  118. Lawson P.A., Papademas P., Wacher C., Falsen E., Robinson R., Collins M.D., Lactobacillus cypricasei sp. nov., isolated from Halloumi cheese, Int. J. Syst. Evol. Microbiol. 51 (2001) 45-49.
  119. Lick S., Brockmann E., Heller K.J., Identification of Lactobacillus delbrueckii and subspecies by hybridization probes and PCR, Syst. Appl. Microbiol. 23 (2000) 251-259.
  120. Lopez S., Mayo B., Identification and characterization of homofermentative mesophilic Lactobacillus strains isolated from artisan starter-free cheeses, Lett. Appl. Microbiol. 25 (1997) 233-238.
  121. Lortal S., Rouault A., Guézénec S., Gautier M., Lactobacillus helveticus: strain typing and genome size estimation by pulsed field gel electrophoresis, Curr. Microbiol. 34 (1997) 180-185.
  122. Lortal S., Valence F., Bizet C., Maubois J.L., Electrophoretic pattern of peptidoglycan hydrolases, a new tool for bacterial species identification: application to 10 Lactobacillus species, Res. Microbiol. 148 (1997) 461-474.
  123. Lucchini F., Kmet V., Cesena C., Coppi L., Bottazzi V., Morelli L., Specific detection of a probiotic Lactobacillus strain in faecal samples by using multiplex PCR, FEMS Microbiol. Lett. 158 (1998) 273-278.
  124. Madkor S.A., Tong P.S., El Soda M., Ripening of Cheddar cheese with added attenuated adjunct cultures of lactobacilli, J. Dairy Sci. 83 (2000) 1684-1691.
  125. Manchester L.N., Toole A., Goodacre R., Characterization of Carnobacterium species by pyrolysis mass spectrometry, J. Appl. Bacteriol. 78 (1995) 88-96.
  126. Mannu L., Comunian R., Scintu M.F., Mesophilic lactobacilli in Fiore Sardo cheese: PCR-identification and evolution during cheese ripening, Int. Dairy J. 10 (2000) 383-389.
  127. Mannu L., Riu G., Comunian R., Fozzi M.C., Scintu M.F., A preliminary study of lactic acid bacteria in whey starter culture and industrial Pecorino Sardo ewe's milk cheese: PCR-identification and evolution during ripening, Int. Dairy J. 12 (2002) 17-26.
  128. Mariey L., Signolle J.P., Amiel C., Travert J., Discrimination, classification, identification of microorganisms using FTIR spectroscopy and chemometrics, Vib. Spectrosc. 26 (2001) 151-159.
  129. Matte-Tailliez O., Quénée P., Cibik R., Van Opstal J., Dessevre F., Firmesse O., Tailliez P., Detection and identification of lactic acid bacteria in milk and industrial starter culture with fluorescently labeled rRNA-targeted peptide nucleic acid probes, Lait 81 (2001) 237-248.
  130. Mc Cann T., Egan T., Weber G.H., Assay procedures for commercial probiotic cultures, J. Food Prot. 59 (1995) 41-45.
  131. Mc Cartney A.L., Wenzhi W., Tannock G.W., Molecular analysis of the composition of the bifidobacterial and Lactobacillus microflora of humans, Appl. Environ. Microbiol. 62 (1996) 4608-4613.
  132. Mc Donald L.C., Mc Feeters R.F., Daeschel M.A., Fleming H.P., A differential medium for the enumeration of homofermentative and heterofermentative lactic acid bacteria, Appl. Environ. Microbiol. 53 (1987) 1382-1384.
  133. Medina R., Katz M., Gonzalez S., Oliver G., Characterization of the lactic acid bacteria in ewe's milk and cheese from northwest Argentina, J. Food Prot. 64 (2001) 559-563.
  134. Menendez S., Centeno J.A., Godinez R., Rodriguez-Otero J.L., Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzua-Ulloa cheese, Int. J. Food Microbiol. 59 (2000) 37-46.
  135. Miteva V., Boudakov I., Ivanova-Stoyancheva G., Marinova B., Mitev V., Mengaud J., Differentiation of Lactobacillus delbrueckii subspecies by ribotyping and amplified ribosomal DNA restriction analysis (ARDRA), J. Appl. Microbiol. 90 (2001) 909-918.
  136. Molin G., Arhné S., Johansson M.L., Comparative evaluation of plasmid profiling and ribotyping in the analysis of Lactobacillus plantarum strain heterogeneity in silage, J. Appl. Bacteriol. 80 (1996) 114-116.
  137. Morea M., Baruzzi F., Cappa F., Cocconcelli P.S., Molecular characterization of the Lactobacillus community in traditional processing of Mozzarella cheese, Int. J. Food Microbiol. 43 (1998) 53-60.
  138. Muller M.R., Ehrmann M.A., Vogel R.F., Multiplex PCR for the detection of Lactobacillus pontis and two related species in a sourdough fermentation, Appl. Environ. Microbiol. 66 (2000) 2113-2116.
  139. Mullis K.B., The unusual origin of the polymerase chain reaction, Sci. Am. 262 (1990) 56-61, 64-65.
  140. Nagasaki H., Ito K., Matsuzaki S., Tanaka S., An improved tetrazolium agar medium for testing sugar fermentation in lactobacilli, Nippon Saikingaku Zasshi 47 (1992) 511-514.
  141. Nigatu A., Evaluation of numerical analyses of RAPD and API 50 CH patterns to differentiate Lactobacillus plantarum, Lact. fermentum, Lact. rhamnosus, Lact. sake, Lact. parabuchneri, Lact. gallinarum, Lact. casei, Weissella minor and related taxa isolated from kocho and tef, J. Appl. Microbiol. 89 (2000) 969-978.
  142. Nighswonger B.D., Brashears M.M., Gilliland S.E., Viability of Lactobacillus acidophilus and Lactobacillus casei in fermented milk products during refrigerated storage, J. Dairy Sci. 79 (1996) 212-219.
  143. Nissen H., Dainty R., Comparison of the use of rRNA probes and conventional methods in identifying strains of Lactobacillus sake and L. curvatus isolated from meat, Int. J. Food Microbiol. 25 (1995) 311-315.
  144. Ogier J.C., Son O., Gruss A., Tailliez P., Delacroix-Buchet A., Identification of bacterial microflora in dairy products by temporal temperature gradient gel electrophoresis, Appl. Environ. Microbiol. 68 (2002) 3691-3701.
  145. Peterson S.D., Marshall R.T., Nonstarter lactobacilli in Cheddar cheese: a review, J. Dairy Sci. 73 (1990) 1395-1410.
  146. Pot B., Hertel C., Ludwig W., Descheemaeker P., Kersters K., Schleifer K.H., Identification and classification of Lactobacillus acidophilus, L. gasseri and L. johnsonii strains by SDS-PAGE and rRNA-targeted oligonucleotide probe hybridization, J. Gen. Microbiol. 139 (1993) 513-517.
  147. Pot B., Vandamme P., Kersters K., Analysis of electrophoretic whole-organisms protein fingerprints, in: Goodfellow M., O'Donnell A.G. (Eds.), Modern microbial methods. Chemical methods in prokaryotic systematics, John Wiley & Sons Ltd, Chichester, UK, 1994, pp. 493-521.
  148. Quere F., Deschamps A., Urdaci M.C., DNA probe and PCR-specific reaction for Lactobacillus plantarum, J. Appl. Microbiol. 82 (1997) 783-790.
  149. Quiberoni A., Tailliez P., Quénée P., Suarez V., Reinheimer J., Genetic (RAPD-PCR) and technological diversities among wild Lactobacillus helveticus strains, J. Appl. Microbiol. 85 (1998) 591-596.
  150. Randazzo C.L., Torriani S., Akkermans A.D.L., de Vos W.M., Vaughan E.E., Diversity, dynamics, and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysis, Appl. Environ. Microbiol. 68 (2002) 1882-1892.
  151. Ravula R.R., Shah N.P., Selective enumeration of Lactobacillus casei from yogurt and fermented milk drinks, Biotechnol. Tech. 12 (1998) 819-822.
  152. Rebecchi A., Crivori S., Sarra P.G., Cocconcelli P.S., Physiological and molecular techniques for the study of bacterial community development in sausage fermentation, J. Appl. Microbiol. 84 (1998) 1043-1049.
  153. Reinkemeier M., Rocken W., Leitzmann C., A rapid mechanical lysing procedure for routine analysis of plasmids from lactobacilli, isolated from sourdoughs, Int. J. Food Microbiol. 29 (1996) 93-104.
  154. Rizzo F.A., Korkeala H., Mononen I., Gas chromatography analysis of cellular fatty acids and neutral monosaccharides in the identification of lactobacilli. Appl. Environ. Microbiol. 53 (1987) 2883-2888.
  155. Rodtong S., Tannock G.W., Differentiation of Lactobacillus strains by ribotyping, Appl. Environ. Microbiol. 59 (1993) 3480-3484.
  156. Rogosa M., Mitchell J.A., Wiseman R.F., A selective medium and enumeration of oral and fecal lactobacilli, J. Bacteriol. 62 (1951) 132-133.
  157. Roussel Y., Colmin C., Simonet J.M., Decaris B., Strain characterization, genome size and plasmid content in the Lactobacillus acidophilus group (Hansen and Mocquot), J. Appl. Bacteriol. 74 (1993) 549-556.
  158. Roy D., Ward P., Vincent D., Mondou F., Molecular identification of potentially probiotic lactobacilli, Curr. Microbiol. 40 (2000) 40-46.
  159. Sanders M.E., Walker D.C., Walker K.M., Aoyama K., Klaenhammer T.R., Performance of commercial cultures in fluid milk applications, J. Dairy Sci. 79 (1996) 943-955.
  160. Schaeffer W.I., Friend K., Efficient detection of soft agar grown colonies using a tetrazolium salt, Cancer Lett. 1 (1976) 259-262.
  161. Selander R.K., Caugent D.A., Ochman H., Musser J.M., Gilmour M.N., Whittam T.S., Methods of multilocus enzyme electrophoresis for bacterial population genetics and systematics, Appl. Environ. Microbiol. 51 (1986) 873-884.
  162. Shah N.P., Probiotic bacteria: selective enumeration and survival in dairy foods, J. Dairy Sci. 83 (2000) 894-907.
  163. Shah N.P., Lankaputhra W.E.V., Britz M.L., Kyle W.S.A., Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storage, Int. Dairy J. 5 (1995) 515-521.
  164. Shakeel-Ur-Rehman S., Mc Sweeney P.L.H., Fox P.F., A study of the role of the indigenous microflora of raw milk on the ripening of Cheddar cheese, Milchwissenschaft 57 (1999) 388-392.
  165. Sharpe A.N., Jackson A.K., Stomaching: a new concept in bacteriologica sample preparation, Appl. Microbiol. 24 (1972) 175-178.
  166. Sharples G.J., Lloyd R.G., A novel repeated DNA sequence located in the intergenic regions of bacterial chromosomes, Nucl. Acid. Res. 18 (1990) 6503-6508.
  167. Shin H.S., Lee J.H., Pestka J.J., Ustunol Z., Viability of bifidobacteria in commercial dairy products during refrigerated storage, J. Food Prot. 63 (2000) 327-331.
  168. Simpson J.M., McCracken V.J., Gaskins H.R., Mackie R.I., Denaturing gradient gel electrophoresis analysis of 16S ribosomal DNA amplicons to monitor changes in fecal bacterial populations of weaning pigs after introduction of Lactobacillus reuteri strain MM53, Appl. Environ. Microbiol. 66 (2000) 4705-4714.
  169. Sohier D., Coulon J., Lonvaud-Funel A., Molecular identification of Lactobacillus hilgardii and genetic relatedness with Lactobacillus brevis, Int. J. Syst. Bacteriol. 49 (1999) 1075-1081.
  170. Song Y., Kato N., Liu C., Matsumiya Y., Kato H., Watanabe K., Rapid identification of 11 human intestinal Lactobacillus species by multiplex PCR assays using group- and species-specific primers derived from the 16S-23S rRNA intergenic spacer region and its flanking 23S rRNA, FEMS Microbiol. Lett. 187 (2000) 167-173.
  171. Stackebrandt E., Goebel B.M., Taxonomic note: a place for DNA-DNA reassociation and 16S rRNA sequence analysis in the present species definition in bacteriology, Int. J. Syst. Bacteriol. 44 (1994) 846-849.
  172. Stanton C., Lynch P.B., Collins J.K., Fitzgerald G., Ross R.P., Probiotic cheese, Int. Dairy J. 8 (1998) 491-496.
  173. Steele J.L., Johnson M.E., Broadbent J.R., Weimer B.C., Starter culture attributes which affect cheese flavor development, in: Adria-Normandie, Les bactéries lactiques, Lactic 97, Caen, France, 10-12 Septembre, 1997, pp. 157-170.
  174. Stiles M.E., Holzapfel W.H., Lactic acid bacteria of foods and their current taxonomy, Int. J. Food Microbiol. 36 (1997) 1-29.
  175. Swearingen P.A., O'Sullivan D.J., Warthesen J.J., Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality, J. Dairy Sci. 84 (2001) 50-59.
  176. Tailliez P., Quénée P., Chopin A., Estimation de la diversité parmi les souches de la collection CNRZ : application de la RAPD à un groupe de lactobacilles, Lait 76 (1996) 147-158.
  177. Tannock G.W., Tilsala-Timisjarvi A., Rodtong S., Ng J., Munro K., Alatossava T., Identification of Lactobacillus isolates from the gastrointestinal tract, silage, and yoghurt by 16S-23S rRNA gene intergenic spacer region sequence comparisons, Appl. Environ. Microbiol. 65 (1999) 4264-4267.
  178. Tannock G.W., Munro K., Harmsen H.J., Welling G.W., Smart J., Gopal P.K., Analysis of the fecal microflora of human subjects consuming a probiotic product containing Lactobacillus rhamnosus DR20, Appl. Environ. Microbiol. 66 (2000) 2578-2588.
  179. Tilsala-Timisjarvi A., Alatossava T., Development of oligonucleotide primers from the 16S-23S rRNA intergenic sequences for identifying different dairy and probiotic lactic acid bacteria by PCR, Int. J. Food Microbiol. 35 (1997) 49-56.
  180. Tilsala-Timisjarvi A., Alatossava T., Strain-specific identification of probiotic Lactobacillus rhamnosus with randomly amplified polymorphic DNA-derived PCR primers, Appl. Environ. Microbiol. 64 (1998) 4816-4819.
  181. Torriani S., Zapparoli G., Dellaglio F., Use of PCR-based methods for rapid differentiation of Lactobacillus delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis, Appl. Environ. Microbiol. 65 (1999) 4351-4356.
  182. Tsakalidou E., Manolopoulou E., Kabaraki E., Zoidou E., Pot B., Kersters K., Kalantzopoulos G., The combined use of whole-cell protein extracts for the identification (SDS-PAGE) and enzyme activity screening of lactic acid bacteria isolated from traditional Greek dairy products, Syst. Appl. Microbiol. 17 (1994) 444-458.
  183. Tsuchiya Y., Kano Y., Koshino S., Identification of lactic acid bacteria using temperature gradient gel electrophoresis for DNA fragments amplified by polymerase chain reaction, J. Amer. Soc. Brew Chem. 52 (1994) 95-99.
  184. Tynkkynen S., Satokari R., Saarela M., Mattila-Sandholm T., Saxelin M., Comparison of ribotyping, randomly amplified polymorphic DNA analysis, and pulsed-field gel electrophoresis in typing of Lactobacillus rhamnosus and L. casei strains, Appl. Environ. Microbiol. 65 (1999) 3908-3914.
  185. Valence F., Richoux R., Thierry A., Palva A., Lortal S., Autolysis of Lactobacillus helveticus and Propionibacterium freudenreichii in Swiss cheeses: first evidence by using species-specific lysis markers, J. Dairy Res. 65 (1998) 609-620.
  186. Van Beek S., Priest F.G., Evolution of the lactic acid bacterial community during malt whisky fermentation: a polyphasic study, Appl. Environ. Microbiol. 68 (2002) 297-305.
  187. Van Reenen C.A., Dicks L.M., Evaluation of numerical analysis of random amplified polymorphic DNA (RAPD)-PCR as a method to differentiate Lactobacillus plantarum and Lactobacillus pentosus, Curr. Microbiol. 32 (1996) 183-187.
  188. Vandamme P., Pot B., Gillis M., de Vos P., Kersters K., Swings J., Polyphasic taxonomy, a consensus approach to bacterial systematics, Microbiol. Rev. 60 (1996) 407-438.
  189. Vasquez A., Ahrne S., Pettersson B., Molin G., Temporal temperature gradient gel electrophoresis (TTGE) as a tool for identification of Lactobacillus casei, Lactobacillus paracasei, Lactobacillus zeae and Lactobacillus rhamnosus, Lett. Appl. Microbiol. 32 (2001) 215-219.
  190. Vinderola C.G., Reinheimer J.A., Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteria, Int. Dairy J. 9 (1999) 497-505.
  191. Vinderola C.G., Prosello W., Ghiberto T.D., Reinheimer J.A., Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in Argentinian Fresco cheese, J. Dairy Sci. 83 (2000) 1905-1911.
  192. Vogel R.F., Lohmann M., Nguyen M., Weller A.N., Hammes W.P., Molecular characterization of Lactobacillus curvatus and Lact. sake isolated from sauerkraut and their application in sausage fermentations, J. Appl. Bacteriol. 74 (1993) 295-300.
  193. Vogel R., Böcker G., Stolz P., Ehrmann M., Fanta D., Ludwig W., Pot B., Kersters K., Schleifer K.H., Hammes W., Identification of lactobacilli from sourdough and description of Lactobacillus pontis sp. nov., Int. J. Syst. Bacteriol. 44 (1994) 223-239.
  194. Walter J., Tannock G.W., Tilsala-Timisjarvi A., Rodtong S., Loach D.M., Munro K., Alatossava T., Detection and identification of gastrointestinal Lactobacillus species by using denaturing gradient gel electrophoresis and species-specific PCR primers, Appl. Environ. Microbiol. 66 (2000) 297-303.
  195. Walter J., Hertel C., Tannock G.W., Lis C.M., Munro K., Hammes W.P., Detection of Lactobacillus, Pediococcus, Leuconostoc, and Weissella species in human feces by using group-specific PCR primers and denaturing gradient gel electrophoresis, Appl. Environ. Microbiol. 67 (2001) 2578-2585.
  196. Ward L.J., Timmins M.J., Differentiation of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus by polymerase chain reaction, Lett. Appl. Microbiol. 29 (1999) 90-92.
  197. Welsh J., McClelland M., Fingerprinting genomes using PCR with arbitrary primers, Nucl. Acids Res. 18 (1990) 7213-7218.
  198. Williams J.G., Kubelik A.R., Livak K.J., Rafalski J.A., Tingey S.V., DNA polymorphisms amplified by arbitrary primers are useful as genetic markers, Nucl. Acid. Res. 18 (1990) 6531-6535.
  199. Woese C.R., Bacterial evolution, Microbiol. Rev. 51 (1987) 221-271.
  200. Yost C.K., Nattress F.M., The use of multiplex PCR reactions to characterize populations of lactic acid bacteria associated with meat spoilage, Lett. Appl. Microbiol. 31 (2000) 129-133.
  201. Zapparoli G., Torriani S., Dellaglio F., Differentiation of Lactobacillus sanfranciscensis strains by randomly amplified polymorphic DNA and pulsed-field gel electrophoresis, FEMS Microbiol. Lett. 166 (1998) 325-332.
  202. Zhong W., Millsap K., Bialkowska-Hobrzanska H., Reid G., Differentiation of Lactobacillus species by molecular typing, Appl. Environ. Microbiol. 64 (1998) 2418-2423.


Copyright INRA, EDP Sciences