Lactic acid bacteria ecology

Cocolin, L., Dolci, R, Rantsiou, K., Urso, R., Cantoni, C., Comi, G. (2009). Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods. Meat Science, 82, 125-132. 

Dolci, R, Alessandria, V., Rantsiou, K., Rohe, L., Zeppa, G., Cocohn, L. (2008). Microbial dynamics of Castelmagno PDO, a traditional Itahan cheese, with a focus on lactic acid bacteria ecology. International Journal of Applied Microbiology, 122, 302-311. 

Ecology and Development of Lactic Acid Bacteria During Vinification... 

Vankerckhoven, V.V., Van Autgaerden, T., Huys, G., Vancanneyt, M., Swings, J., and Goossens, H. 2004. Establishment of the PROSAFE collection of probiotic and human lactic acid bacteria. Microbial Ecology in Health and Disease 16 131-136. 

Urso, R., Comi, G., Cocolin, L. (2006). Ecology of lactic acid bacteria in Italian fermented sausages isolation, identification and molecular characterization. Systematic and Applied Microbiology, 29, 671-680. 

Gonzalez-Arenzana, L., Lopez, R., Santamaria, R, Tenorio, C., Lopez-Alfaro, I. (2011). Dynamics of indigenous lactic acid bacteria populations in wine fermentation from La Rioja (Spain) during three vintages. Microbial Ecology, 63,12-19. 

Chang, J. H., Shim, Y. Y, Cha, S. K., Chee, K. M. (2010). Probiotic characteristics of lactic acid bacteria isolated from kimchi. Journal of Applied Microbiology, 109, 220-230. DaescheL M. A., Andersson, R. E., Fleming, H. P. (1987). Microbial ecology of fermenting plant materials. FEMS Microbiology Reviews, 46, 357-367. 

Davis, C.R. 1985. Taxonomy and ecology of lactic acid bacteria. Malolactic Fermentation. T.H. Lee (ed). Adelaide The Australian Wine Research Institute, pp. 3-17. 

Crow, V., Curry, B., and Hayes, M. (2001) The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar. Int Dairy J11, 275-283. 

Salama, M.S., Musafija-Jeknic, T., Sandine, W.E., and Giovannoni, S.J. (1995) An ecological smdy of lactic acid bacteria isolation of new strains of Lactococcus including Lactococcus lactis subspecies cremoris. J Dairy Sci 78, 1004-1017. 

Fig. 15.11 Factors affecting pH after a 10% glucose or sucrose mouth rinse. Dashed line indicates pH 7. Vectors 1 and 4 increase the pH vectors 2 and 3 decrease the pH. The short-chain carboxylic acids (SCCA) may be produced from amino acids along with ammonia, or from the catabolism of lactic acid (see text and also Fig. 1.8). (From Fig. 9 in Kleinberg I, 2002. A mixed-bacterial ecological approach to understanding the role of the oral bacteria in dental caries causation an alternative to Streptococcus mutans and the specific-plaque hypothesis. Crit Rev Oral Biol Med 13 108-125)...

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