Вестник МГТУ, 2023, Т. 26, № 4.

Каночкина М. С. и др. Особенности подбора заквасочных культур. Casarotti S. N., Monteiro D. A., Moretti M. M. S., Penna A. L. B. Influence of the combination of probiotic cultures during fermentation and storage of fermented milk // Food Research International. 2014. Vol. 59. P. 67-75. DOI: https://doi.org/10.1016/j.foodres.2014.01.068. Castro J. M., Tornadijo M. E., Fresno J. M., Sandoval H. Biocheese: A food probiotic carrier // BioMed Research International. 2015. Vol. 2015. Article number: 723056. DOI: https://doi.org/10.1155/2015/723056. Coelho M. C., Malcata F. X., Silva C. C. G. Lactic acid bacteria in raw-milk cheeses: From starter cultures to probiotic functions // Foods. 2022. Vol. 11, Iss. 15. Article number: 2276. DOI: https://doi.org/10.3390/ foods11152276. Cui Y., Wang M., Zheng Y., Miao K. [et al.]. The carbohydrate metabolism of Lactiplantibacillusplantarum // International Journal of Molecular Sciences. 2021. Vol. 22, Iss. 24. Article number: 13452. DOI: https://doi.org/10.3390/ijms222413452. Dai D. L. Y., Petersen C., Hoskinson C., Del Bel K. L. [et al.]. Breastfeeding enrichment of B. Longum subsp. Infantis mitigates the effect of antibiotics on the microbiota and childhood asthma risk // Med. 2023. Vol. 4, Iss. 2. P. 92-112.e5. DOI: https://doi.org/10.1016/j.medj.2022.12.002. Dal Bello B., Cocolin L., Zeppa G., Field D. [et al.]. Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in cottage cheese // International Journal of Food Microbiology. 2012. Vol. 153(1-2). P. 58-65. DOI: https://doi.org/10.1016/jijfoodmicro. 2011.10.016. Dan T., Chen H., Li T., Tian J. [et al.]. Influence of Lactobacillus plantarum P-8 on fermented milk flavor and storage stability // Frontiers in Microbiology. 2019. Vol. 9. DOI: https://doi.org/10.3389/fmicb.2018.03133. Dan T., Hu H., Tian J., He B. [et al.]. Influence of different ratios of Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus on fermentation characteristics of yogurt // Molecules. 2023. Vol. 28, Iss. 5. Article number: 2123. DOI: https://doi.org/10.3390/molecules28052123. de Almeida J. d. S. O., Dias C. O., Pinto S. S., Pereira L. C. [et al.]. Probiotic mascarpone-type cheese: Characterisation and cell viability during storage and simulated gastrointestinal conditions // International Journal of Dairy Technology. 2018. Vol. 71, Iss. S1. P. 195-203. DOI: https://doi.org/10.1111/1471- 0307.12457. de Castilho N. P. A., Nero L. A., Todorov S. D. Molecular screening of beneficial and safety determinants from bacteriocinogenic lactic acid bacteria isolated from Brazilian artisanal calabresa // Letters in Applied Microbiology. 2019. Vol. 69, Iss. 3. P. 204-211. DOI: https://doi.org/10.1111/lam.13194. de Melo Pereira G. V., de Carvalho Neto D. P., Junqueira A. C. D. O., Karp S. G. [et al.]. A review of selection criteria for starter culture development in the food fermentation industry // Food Reviews International. 2020. Vol. 36, Iss. 2. P. 135-167. DOI: https://doi.org/10.1080/87559129.2019.1630636. Frece J., Cvrtila J., Topic I., Delaš F. [et al.]. Lactococcus lactis ssp. Lactis as potential functional starter culture // Food Technology and Biotechnology. 2014. Vol. 52, Iss. 4. P. 489-494. DOI: https://doi.org/10.17113/ ftb.52.04.14.3794. Fusieger A., Martins M. C. F., de Freitas R., Nero L. A. [et al.]. Technological properties of Lactococcus lactis subsp. lactis bv. diacetylactis obtained from dairy and non-dairy niches // Brazilian Journal of Microbiology. 2020. Vol. 51. P. 313-321. DOI: https://doi.org/10.1007/s42770-019-00182-3. Goldstein E. J., Tyrrell K. L., Citron D. M. Lactobacillus species: Taxonomic complexity and controversial susceptibilities // Clinical Infectious Diseases. 2015. Vol. 60, Iss. Suppl 2. P. S98-S107. DOI: https://doi.org/ 10.1093/cid/civ072. Gotoh Y., Kita K., Tanaka K., Ishikawa S. [et al.]. Genome sequences of two strains of Lactococcus lactis subsp. cremoris with the same ancestry but a different capacity to produce exopolysaccharides // The Journal of General and Applied Microbiology. 2021. Vol. 67, Iss. 5. P. 220-223. DOI: https://doi.org/10.2323/jgam. 2021.03.001. Gu Y., Li X., Xiao R., Dudu O. E. [et al.]. Impact of Lactobacillus paracasei IMC502 in coculture with traditional starters on volatile and non-volatile metabolite profiles in yogurt // Process Biochemistry. 2020. Vol. 99. P. 61-69. DOI: https://doi.org/10.1016/j.procbio.2020.07.003. Hernandez-Parada N., Gonzalez-Rfos O., Suarez-Quiroz M. L., Hernandez-Estrada Z. J. [et al.]. Exploiting the native microorganisms from different food matrices to formulate starter cultures for sourdough bread production // Microorganisms. 2023. Vol. 11, Iss. 1. Article number: 109. DOI: https://doi.org/10.3390/ microorganisms11010109. Hidalgo-Cantabrana C., Delgado S., Ruiz L., Ruas-Madiedo P. [et al.]. Bifidobacteria and their health-promoting effects // Microbiology Spectrum. 2017. Vol. 5, Iss. 3. DOI: https://doi.org/10.1128/microbiolspec.BAD- 0010-2016. Hill C., Guarner F., Reid G., Gibson G. R. [et al.]. Expert consensus document. The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic // Nature Reviews Gastroenterology & Hepatology. 2014. Vol. 11, Iss. 8. P. 506-514. DOI: https://doi.org/10.1038/nrgastro.2014.66. 522

RkJQdWJsaXNoZXIy MTUzNzYz