Aus dem Institut für Lebensmittelqualität und -sicherheit des

164
Schrifttumsverzeichnis
COVENTRY, M. J. u. M. W. HICKEY (1993):
The effect of spices and manganese on meat starter culture activity.
Meat Sci. 33, 391-399
DEBRAUWERE, J. u. M. VERZELE (1976):
Constituents of peppers: IV. The hydrocarbons of pepper essential oil.
J. Chromatogr. Sci. 14, 296-298
DELLAGLIO, F., S. TORRIANI u. G. E. FELIS (2004):
Reclassification of Lactobacillus cellobiosus Rogosa et al. 1953 as a later synonym
of Lactobacillus fermentum Beijerinck 1901.
Int. J. Syst. Evol. Microbiol. 54, 809-812
DELLWEG, H., R. D. SCHMID u. W. E. TROMMER (Hrsg.) (1992):
Römpp Lexikon Biotechnologie.
Thieme, Stuttgart, New York
DEMBCZYNSKI, R. u T. JANKOWSKI (2002):
Growth characteristics and acidifying activity of Lactobacillus rhamnosus in
alginate/starch liquid-core capsules.
Enzyme Microbial Technol. 31, 11-115
DESMOND, C., R. P. ROSS, E. O’CALLAGHAN, G. FITZGERALD u. C. STANTON
(2002 a):
Improved survival of Lactobacillus paracasei 338 in spray-dried powders containing
gum acacia.
J. Appl. Microbiol. 93, 1003-1011