638 Part VI: Fermented Foods
Linko Y-Y, Javanainen P, Linko S. 1997. Biotechnology
of bread baking. Trends Food Sci Technol 8:339–
344.
Lotong N. 1998. Koji. In: BJB Wood, editor. Micro-
biology of Fermented Foods. London: Blackie Aca-
demic and Professional.
Maloney DH, Foy JJ. 2003. Yeast Fermentations. In: K
Kulp, K Lorenz, editors. Handbook of Dough Fer-
mentations. New York: Marcel Dekker, Inc.
Mårtensson O, Öste R, Holst O. 2002. The effect of
yoghurt culture on the survival of probiotic bacteria
in oat-based, non-dairy products. Food Res Int 35:
775–784.
Martinez-Anaya MA. 2003. Associations and interac-
tions of microorganisms in dough fermentations: Ef-
fects on dough and bread characteristics. In: K Kulp,
K Lorenz, editors. Handbook of Dough Fermen-
tations. New York: Marcel Dekker, Inc. Pp. 63–95.
Messens W, De Vuyst L. 2002. Inhibitory substances
produced by Lactobacilliisolated from sourdoughs -
a review. Int J Food Microbiol 72:31–43.
Molin G. 2001. Probiotics in food not containing milk
or milk constituents, with special reference to Lacto-
bacillus plantarum299v. Am J Clinical Nutr 73:
380S–385S.
Mugula JK. 2001. Microbiology, fermentation and
shelf life extension of togwa, a Tanzanian indigenous
food. [PhD thesis]. Ås, Norway. Agric Univ of Nor-
way. ISBN 82-575-0457-2.
Mugula JK, Narvhus JA, Sorhaug T. 2003. Use of
starter cultures of lactic acid bacteria and yeasts in
the preparation of togwa, a Tanzanian fermented
food. Int J Food Microbiol 83:307–318.
Muyanja CBK. 2001. Studies on the Fermentation of
Bushera: A Ugandan Traditional Fermented Cereal-
Based Beverage. [PhD thesis]. Ås, Norway, Agric
Univ Norway. ISBN 82-575-0486-8.
Muyanja CBK, Kikafunda JK, Narvhus JA, Helgetun
K, Langsrud T. 2003. Production methods and com-
position of bushera, a Ugandan Traditional Fermented
Cereal Beverage. African J Food, Agric, Nutr
Development 3:10–19.
Muyanja C, Narvhus JA, Langsrud T. 2004. Chemical
changes during spontaneous and lactic acid starter
bacteria starter culture fermentation of bushera.
MURARIK Bulletin 7:606–616.
Nuraida L, Wacher MC, Owens JD. 1995. Micro-
biology of pozol, a Mexican fermented maize dough.
World J Microbiol Biotechnol 11:567–571.
Nout MJR, Motarjemi Y. 1997. Assessment of fermen-
tation as a household technology for improving food
safety: A joint FAO/WHO workshop. Food Control
8:221–226.
Nout MJR, Rombouts FM, Havelaar A. 1989. Effect of
accelerated natural lactic fermentation of infant food
ingredients on some pathogenic microorganisms. Int
J Food Microbiol 8:351–361.
Odunfa SA. 1985. African Fermented Foods. In: BJB
Wood, editor. Microbiology of Fermented Foods,
Vol, 2. London and New York: Elsevier Applied
Science Publishers.
Ogunbanwo ST, Sanni AI, Onilude AA. 2003. Char-
acterization of bacteriocin produced by Lactobacil-
lus plantarumF1 and Lactobacillus brevisOG1.
African J Biotechnol 2:219–227.
Omar ben N, Ampe F. 2000. Microbial community
dynamics during production of the Mexican fer-
mented maize dough Pozol. Appl and Env Microbiol
66:3644–3673.
Ponte JG, Tsen CC. 1987. Bakery Products. In: LR
Beuchat, editor. Food and Beverage Mycology, 2nd
edition. New York: Van Nostrand Reinhold Com-
pany, Inc.
Romano AE, Brino G, Peterkofsky A, Reizer J. 1987.
Regulation of -galactoside transport and accumula-
tion in heterofermentative lactic acid bacteria. J Appl
Bacteriol 169:5589–5596.
Sanders ME, Huis in’t Veld JHJ. 1999. Bringing a pro-
biotic-containing functional food to the market:
Microbiological, product, regulatory and labelling
issues. In: WN Konings, OP Kuipers, Hui in T’Veld
JHJ, editors. Lactic Acid Bacteria: Genetics, Metab-
olism and Applications. Dordrecht, The Netherlands:
Kluwer Academic Publishing. Pp. 293–315.
Sanni AI, Morlon-Guyot J, Guyot JP. 2002. New effi-
cient amylase-producing strains of Lactobacillus
plantarumand L. fermentumisolated from different
Nigerian fermented foods. Int J Food Microbiol
72:53–62.
Soni SK, Sandu DK. 1990. Indian fermented foods.
Microbiological and biochemical aspects. Indian J
Microbiol. 30:135–157.
Spicher G. 1983. Baked goods. In: HJ Rehm, G Reed,
editors. Biotechnology, Vol. 5. Weinheim: Verlag
Chemie. Pp. 1–80.
Spicher G, Nierle W. 1984. The microflora of sour-
dough. XVIII. Communication: The protein degrading
capabilities of the lactic acid bacteria of sourdough.
Z für Lebensmittel-Untersuchung und-Forschung
178:389–392.
———. 1988. Proteolytic activity of sourdough bacte-
ria. Appl Microbiol Biotechnol 28:487–492.