Aus dem Institut für Lebensmittelqualität und -sicherheit des

Schrifttumsverzeichnis
ERKKILÄ, S. (2001):
Bioprotective and probiotic meat starter cultures for the fermentation of dry sausages.
Helsinki, University, Department of Food Technology, PhD Diss.
ERKKILÄ, S. u. E. PETÄJÄ (2000):
Screening of commercial meat starter cultures at low pH and in the presence of bile
salts for potential probiotic use.
Meat Sci. 55, 297-300
ERKKILÄ, S., E. PETÄJÄ, S. EEROLA, L. LILLEBERG, T. MATTILA-SANDHOLM u.
M. L. SUIHKO (2001 a):
Flavour profiles of dry sausages fermented by selected novel meat starter cultures.
Meat Sci. 58, 11-116
ERKKILÄ, S., M. L. SUIHKO, S. EEROLA, E. PETÄJÄ u. T. MATTILA-SANDHOLM
(2001 b):
Dry sausage fermented by Lactobacillus rhamnosus strains.
Int. J. Food Microbiol. 64, 205-210
EUZÉBY, J. P. (1997):
List of bacterial names with standing in nomenclature: a folder available on the
internet.
Int. J. Syst. Bacteriol. 47, 590-592
EUZÉBY, J. P. (2006):
List of prokaryotic names with standing in nomenclature – Genus Lactobacillus.
http://www.bacterio.cict.fr./l/lactobacillus.html
FDA (Food and Drug Administration) (2004):
Guidance for industry – Frequently asked questions about GRAS.
http://www.cfsan.fda.gov/~dms/grasguid.html
167