محسنی م،1389. تکنیکها در میکروبیولوژی. انتشارات دانشگاه مازنداران، 264 صفحه.
Al Askari G, Kahouadji A, Khedid K, Charof R and Mennane Z, 2012. Screenings of lactic acid bacteria isolated from dried fruits and study of their antibacterial activity. Middle-East Journal of Scientific Research 11: 209-215.
Agati V, Guyot JP, Morlon Guyot J, Talamond P and Hounhouigan D, 1998. Isolation and
characterization of new amylolytic strains of Lactobacillus fermentum from fermented maize doughs (Mawe and Ogi) from Benin. Journal of Applied Microbiology 85: 512-520.
Azadina P and Khan Nazer A, 2009. Identification of Lactic acid bacteria isolated from traditional drinking yoghurt in tribes of fars province. Iranian Journal of Veterinary Research 10: 28-32.
Barakat OS, Ibrahim G, Tawfik N, El Kholy W and Gad El Rab A, 2011. Identification and probiotic characteristics of Lactobacillus strains isolated from traditional Domiati cheese.International Journal of Microbiology Research 3: 59-66.
Bolourian S, Haddad Khodaparast M, Goli MG and Afshary M, 2010. Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavour, staling and crust properties of semi volume bread (Bagget). World Applied Science Journal 8: 101-106.
De Vuyst L and Leroy F, 2007. Bacteriocins from lactic acid bacteria: production, purification, and food applications. Journal of Molecular Microbiology and Biotechnology 13: 194-9.
Galle S, Schwab C, Dal Bello F, Coffey A, Gänzle MG and Arendt EK, 2012. Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread. International Journal of Food Microbiology 155: 105-12.
Gerez CL, Dallagnol A, Rollán G and Font de Valdez G, 2012. A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation. Food Microbiology 32: 427-430.
Giraud E, Champailler A and Raimbault M, 1994. Degradation of raw starch by a wild amylolytic strain of Lactobacillus plantarum. Applied and Environmental Microbiology 60: 4319-4323.
Kam W, Aida W and Sahilah A, 2012. Identification of predominant lactobacillus species in liquid sourdough fermentation. International Food Research Journal 19: 1739-1743.
Kocková M, Gereková P, Petruláková Z, Hybenová E, Šturdík E and Valík Ľ, 2011. Evaluation of fermentation properties of lactic acid bacteria isolated from sourdough. Acta Chimica Slovaca 4: 78-87.
Kostinek M, Specht I, Edward V, Pinto C, Egounlety M and Sossa C, 2007. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting Cassava for selection as starter cultures. International Journal of Food Microbiology 114: 342-351.
Longo MA and Sanromán MA, 2006. Production of food aroma compounds: Microbial and enzymatic methodologies. Food Technology and Biotechnology 44: 335-353.
Luangsakul N, Keeratipibul S, Jindamorakot S and Tanasupawat S, 2009. Lactic acid bacteria and yeasts isolated from the starter doughs for Chinese steamed buns in Thailand. LWT-Food Science and Technology 42 1404-1412.
Marklinder I, Haglund Å and Johansson L, 1996. Influences of lactic acid bacteria on technological, nutritional, and sensory properties of barley sourdough bread. Food Quality and Preference 7: 285-292.
Murtaza MA and Ahmad MS, 2007. Effect of sourdough bacteria on the quality and shelf life of bread. Pakistan Journal of Nutrition 6: 562-565.
Nguyen T, Loiseau G, Icard Verniere C, Rochette I, Trèche S and Guyot JP, 2007. Effect of fermentation by amylolytic lactic acid bacteria, in process combinations, on characteristics of rice/ soybean slurries: A new method for preparing high energy density complementary foods for young children. Food Chemistry 100: 623-631.
Oda Y, Park BS, Moon KH and Tonomura K, 1997. Recycling of bakery wastes using an amylolytic lactic acid bacterium. Bioresource Technology 60: 101-106.
Pepe O, Blajotta G, Anastasio M, Moschetti G, Ercolini D and Villani F, 2004. Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs. Systematic and Applied Microbiology 27: 443-453.
Petruláková Z, Hybenová E, Mikušová L, Gereková P, Kocková M and Šturdík E, 2009. The effect of lactobacilli starter culture on quality of bread. Acta Chimica Slovaca 2: 120-128.
Rachmilewitz D, Katakura K, Karmeli F, Hayashi T, Reinus C and Rudensky B, 2004. Toll-like receptor 9 signaling mediates the anti-inflammatory effects of probiotics in murine experimental colitis. Gastroenterology 126: 520-8.
Reddy G, Altaf M, Naveena B, Venkateshwar M and Kumar EV, 2008. Amylolytic bacterial lactic acid fermentation—a review. Biotechnology Advances 26: 22-34.
Rollan G, Gerez C, Dallagno A, Torino M and Font G, 2010. Update in bread fermentation by lactic acid bacteria. Current Research, Technology and Education Topics in Applied Microbiology and Microbial Biotechnology 2: 1168-1174.
Sawadogo Lingani H, Diawara B, Traoré A and Jakobsen M, 2008. Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures. Journal of Applied Microbiology 104: 873-82.
Sohail M, Ahmad A, Shahzad S and Khan SA, 2005. A survey of amylolytic bacteria and fungi from native environmental samples. Pakistan Journal of Botany 37: 155-61.
Thapa N, Pal J, Tamang P, 2006. Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalaya. Interinational Journal of Food Microbiology 107: 33-38.
Zotta T, Piraino P, Parente E, Salzano G and Ricciardi A, 2008. Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy). World Journal of Microbiology and Biotechnology 24: 1785-1795.
)